Chef Aaron Dreilinger is co-owner of Chef David Cuisine and Event Design, Miami’s award winning gastro-event planning group. Originally a student of sustainable agriculture, Chef Aaron became drawn to farming and the culinary arts at a young age. 2017 marked Chef Aaron’s startup “Hammock Greens,” arrival in the Miami food scene. Hammock Greens is a hyper-local, hydroponic, vertical vegetable farm. Aaron uses repurposed freight containers and cutting-edge technology to grow organic produce. Chef combines elements of American grass-roots ingredients, international influences, and old-world classical culinary tradition. Classically trained and a student of Johnson and Wales University, Chef Aaron draws from extensive travel in Southeast Asia, India, and Australia, while keeping strong ties with American Slow Food. Highlights of Chef Aaron’s career include Corporate Executive Chef of Celebrity Cruises, Sous Chef for Quattro Gastronomia, several Michelle Bernstein projects, and director of nonprofit Earth Learning Foundation’s Community Food Works. Accolades include Miami Slow Food’s “Snail of Approval,” a handful of Presidential dinners, and work with Food Network productions. Strong ties to South Florida’s farm-to-table movement as well as Miami’s fine dining scene, make for a uniquely delicious background. This year Chef Aaron sits on the board of Chefs Up Front as well as Miami Slow Foods.