Aaron Silverman was not born with a whisk in his hand and was not stirring tomato sauce by his mother’s side at the age of 5. He was watching Thunder Cats and trying his best not to suck at little league baseball. This child of the 80s and Rockville, Maryland-native went on to choose a sturdy and reliable college major—accounting—before a family friend, Chef Jonathan Krinn, opened his eyes and helped him realize that working in front of a stove actually made much more sense for him.

After earning his chops at the L’Academie de Cuisine in Gaithersburg, Maryland, Silverman continued to learn from Krinn, working for him at 2941 in Falls Church, Virginia. Silverman then headed to New York City, where he worked for David Chang, Marco Canora, and George Mendes, and learned the wide range of techniques and flavor bending principles that now define his cuisine. He finally rounded out these experiences with a stint working in Charleston, South Carolina, with luminary Chef Sean Brock at McCrady’s.

After accumulating a decade of culinary experiences, Silverman moved back to Washington, D.C., and put his business background to use to bootstrap his first restaurant, Rose’s Luxury. Focused on high-quality product, considerate service, a relaxed, comfortable environment, and fun, funky flavor combinations, Silverman is shaking up and redefining the restaurant scene in the nation’s capital.

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