Chef Aaron Staudenmaier headshot.
Kathy Tran

Chef Aaron Staudenmaier has more than 25 years of experience in the food and beverage industry. 

The District Names Chef Aaron Staudenmaier Chef Partner for its First Texas Location

Chef Aaron Staudenmaier, a local chef with 25+ years in the food and beverage industry has been named Chef Partner for The District in Addison – a beloved Northern California neighborhood restaurant and bar set to open its first Texas location this fall at 5100 Belt Line Road (Village on the Parkway). Staudenmaier will bring his culinary expertise to the globally inspired concept as he oversees sourcing ingredients, creating the menu and a polished yet approachable culinary experience for guests.

Staudenmaier boasts an impressive culinary background, but he had humble beginnings in the restaurant industry as a graveyard shift dishwasher at a truck top in Fargo, North Dakota at age 14. He moved on to an apprenticeship at age 15 and began to learn about cooking and life on the line. His path led him through some of the finest restaurants in the country including sous chef positions at establishments such as The Mansion on Turtle Creek and the Inn at Little Washington.

Staudenmaier opened Abacus with Kent Rathbun in 1999, creating an iconic Dallas restaurant. Continuing the success of Abacus, Staudenmaier worked to create the next Rathbun concept, Jasper’s. Parting ways with Rathbun, Staudenmaier dove into farm-to-table cooking with time at Boot Ranch, an ultra-luxury property in Fredericksburg, Texas. It was at Boot Ranch that he developed a following for his ultra-local Hill Country Farm Cuisine. Staudenmaier returned to Dallas where he opened Lovers Seafood and later moved on to become Concept chef at Whiskey Cake Kitchen and Bar. Staudenmaier joined the District in January 2021 in his new role as Chef Partner.

Staudenmaier says “I am thrilled to be part of the team bringing District to Dallas. The concept truly speaks to me with its ingredient focused, food driven kitchens.  That attention to culinary detail matched with a polished, casual, local pub kind of feel is the best of both worlds for me. It’s great food, wine & whiskey, craft cocktails, and a great experience in a place that feels like an extension of your home.”

Johnny Carros, Operating Partner for the Dallas area expansion explains, “I knew of only one guy in this city who would be a perfect match for this team and Chef Aaron was it. His knowledge and background fit perfectly with what we are building here with District as well as the basis of the concept’s heart and soul.”

Set to open for lunch and dinner, the rustic yet refined concept pairs a menu of globally inspired shareable plates with an extensive and diverse wine and whiskey program. The result is an experience that guests can share with friends and family in a vibrant and communal setting.

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