A Dayton native whose culinary career includes stints at Rue Dumaine, Hotel Covington and a Michelin-starred restaurant in New York has returned to Ohio to lead a new boutique eatery opening in early 2022.
Chef Aaron Allen is the Executive Chef for Silas, a part of the revival of the former Inn at Versailles — a historic venue in downtown Versailles that was destroyed by a fire in late 2019..
The move is a homecoming for Allen, who earned his bachelor’s degree from Wright State University and got his culinary start at Rue Dumaine — one of Dayton’s most celebrated restaurants until its closure in 2017.
We asked Chef Allen to answer our 10 questions interview:
1)What is your favorite ingredient to cook with?
Probably eggs. They’re so versatile and delicious. You can do just about anything with eggs.
2) What ingredient do you dread?
I don’t dread any ingredients. If I feel challenged by something I usually force myself to learn to work with it to get over it.
Slow Roasted Ft Loramie Lamb! // rosemary, honey, garlic marinated, served with homemade nann bread, assorted chutneys + sauces
3) What’s your favorite dish to make?
There isn’t any one dish. I love to cook new dishes seasonally with what comes fresh from our farm and local partners. What excites me is new combinations and new dishes. The seasons bring so much there isn’t any reason to repeat yourself much.
HisHoneybee dessert recipe was featured in the The Wall Street Journal!
4) What’s your favorite pig out food?
Pizza for sure.
5) What restaurant, other than your own, do you like to dine at in the Miami Valley?
I love Thai 9, Sueno, and Taqueria Mixteca on 3rd.
6) What’s your best advice for home chefs?
Don’t be afraid to fail. That’s how you learn. Try to cook anything you’re interested in and that’s how you learn and improve.
7) If you could invite any 4 guests to a dinner party who would they be and why?
My girl and my family.
Silas
8) Who do you look up to in the industry and why?
I really like what Bryce Gilmore is doing at the Barley Swine in Austin. The food is super playful and delicious. Also Cesar Ramirez at Chef’s table at Brooklyn Fare. Some of the most creative food I’ve seen.
9) What do you do in the Miami Valley on a day off?
I like to be active. I love to get outside and go for a run or a bike ride. I love to ride my motorcycle when the weather permits.
10) Share a kitchen disaster, lucky break or other interesting story:
Kitchens are always exciting and sometimes chaotic places. I’ve seen a lot happen. When I was in NYC I got to cook for Daniel Craig (James Bond) and Sean Brock. We met Sean later in the kitchen. That was pretty cool.
Chef Allen will be one of the Chefs competing in the Miami Valley Meals Diced Chef Challenge on Tues, Sept 19th at Top of the Market.
