Aaron Carr

Aaron Carr is renowned for creating menus that push the boundaries of cuisine, combining flavors that offer a cutting-edge dining experience. Initially drawn to Margaret River for its laidback, beachside lifestyle, Aaron was thrilled to discover the region is also home to some of the best wineries and produce in the world.

Throughout his illustrious career, Aaron has collaborated with some of the world’s leading chefs, including Massimo Bottura, Peter Gilmore, and Matt Orlando. He is a regular contributor to Australia’s most esteemed culinary events and has hosted dinners in Los Angeles, London, Hong Kong, Singapore, Sydney, and Melbourne.

During his tenure as Executive Chef at Vasse Felix Winery, Aaron was awarded ‘Chef of the Year 2015’ by The West Australian newspaper, and the restaurant was celebrated as one of the state’s best regional eateries. Vasse Felix consistently featured in Gourmet Traveller Magazine’s Top 100 Restaurants in Australia, and leading food critic John Lethlean from The Australian named it, “…the benchmark winery restaurant in Australia.”

In May 2017, Aaron left Vasse Felix to fulfill his lifelong dream of owning his own restaurant. He has since joined forces with progressive winemaker Snake and Herring as the Executive Chef at Yarri Restaurant & Bar. At Yarri, Aaron is particularly passionate about championing local produce and working with the Nyoongar seasons, honoring ancient wisdom to create meaningful flavor experiences.