It was a long and tasty route through Yellowstone and the American West that brought Aaron Brittingham to the helm of the Ale Works kitchen, where he’s excited to make his mark on the highest volume (and arguably most renowned) restaurant and bar in all of Montana.
The departure of Ale Works’ Executive Chef Anthony Calkins provided the opportunity, but Brittingham has prepared for the day. “I am honored with the opportunity to run the kitchen of such an incredible Bozeman institution. I have a great team, and I plan to be a leader who can be counted on, and who people want to get behind. This is the biggest crew I have ever managed, and that in itself is an exciting challenge,” he said.
Aaron’s story begins on the East Coast where, three years after graduating from Johnson & Wales Culinary School in Rhode Island, the native New Englander found himself “bored, antsy and looking for more.” He headed for the Rockies in the summer of 2010 where he made what he calls one of the best decisions of his life: applying to cook in Yellowstone National Park, rekindling his love of the outdoors and his true passion for professional cooking.
“I learned every day from great chefs who really cared,” he said. “I read about food again, thought about recipes and flavor combinations when I went to sleep, and spent my time off exploring one of the most beautiful places in the country.”
The seasonal nature of Park work allowed Brittingham to hone his skills during the Yellowstone off-seasons in restaurants across the West, with stints at the award-winning Couloir in Jackson, Zazu in Santa Rosa, California, and Zinc Bistro and The House Brasserie, in Scottsdale, Arizona.
Four years of chasing the seasons left Brittingham seeking more stability. So in 2014 he decamped for Bozeman, where he ate his way around town seeking inspiration for his next posting. Memorable experiences at Montana Ale Works led to a food prep job that he quickly learned was far more than chopping onions (a lot of them, admittedly); he’d found home.
“This was a place full of passionate people, with a team of encouraging managers. The expectations were really high and the vibe was strong. Everyone was expected to contribute,” says Brittingham.
Before long, he was Lead Cook, then AM Sous Chef — a salaried position with responsibility for a team of eight, purchasing and receiving, recipe execution, food costing, and inventories. By 2016, he was Executive Sous Chef, managing the line, expediting food during service, and operating as the Executive Chef’s right hand man in an 8000-square foot, made-from-scratch restaurant.
“Aaron kills it,” says former Ale Works Executive Chef and Managing Partner, Roth Jordan. “He impressed me from the day he walked in the door with his natural leadership skills, his maturity and his dedication. Aaron takes a ton of pride in what he does, and he is beyond professional, not to mention his work ethic and desire to excel. Aaron shined at every level leading to this coveted position. I have the utmost confidence in him. The possibilities are endless.”
Brittingham is humbled but laser-focused on the task. Creating delicious food is just one aspect. More important is executing at a high level, under pressure, while maintaining a professional and inspired environment.
“I realize I have some big shoes to fill with Anthony’s departure, but I am super excited and confident about this next phase of my career,” he says. “I have a rock solid team to back me up. People have very high expectations of Ale Works and I don’t plan to let them down.”
Cultivating relationships in the food community is something else the chef is excited about, and something he feels sets Ale Works apart. “As a Chef, I geek out on food, so I am thrilled with the access we have to local ingredients, but I really look forward to working one on one with our local farmers, ranchers, brewers and distillers,” he says. “It’s what Ale Works does so well. Being part of an organization that gives back to the community on so many levels is something that I am incredibly proud of.”
Look for Brittingham to put his unique spin on those local ingredients in creative nightly specials — another way Ale Works keeps the menu fresh and interesting for longtime locals. Ditto with its seasonal menu changes. The winter menu just launched and Aaron’s fingerprints are there.
For detailed menus, private party booking, and more information about Ale Works happenings, please visit www.montanaaleworks.com. Check them out on Facebook for the most up to date nightly features and event announcements. •