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yes, Chef!
At Union + Assembly, our chefs are the heart of every gathering, the wind beneath our wings-bringing deep expertise, creativity, and care to the table. With backgrounds in fine dining, farm-to-table cuisine, and global kitchens, our chefs bring their own unique perspective while sharing a common philosophy: food is not just sustenance, its connection.
Ian Thomas | Executive Private Chef
With over 25 years in the culinary industry, I bring a deep love for food and a commitment to excellence to every event we cater. I’ve had the honor of cooking at the James Beard House and have opened and operated several successful restaurants, experiences that have shaped how I approach food development and hospitality.
I believe food should create connection and leave a lasting memory, and that begins with sourcing. Whenever possible, I work with local farmers, fishers, and small producers to highlight seasonal ingredients at their peak. I also love foraging indigenous plants to bring a sense of place and deeper story to the dishes we serve at our events.
Beyond the kitchen, I’m passionate about understanding cultures through their cuisines, and I am conversational in Mandarin Chinese with working knowledge of Spanish, Japanese, and French—skills that often inspire the menus I create.
Whether it’s crafting a seasonal tasting menu or ensuring every detail of a catered event is seamless, I look forward to bringing dedication, warmth, and a sense of place to your next event.
Aaron Smith | Executive Private Chef
My earliest and most profound culinary inspiration comes from my mother's kitchen – the rich scent of simmering beef broth, the aromatic garlic oil, and the fiery kick of roasted chilies. These formative experiences taught me that food is more than sustenance; it's an act of love, a curated experience designed to brighten your day. This deep-seated belief has been the cornerstone of my journey as a chef, leading me to kitchens around the world.
My career began at 15 in a family friend's Thai restaurant in rural Alabama, sparking a lifelong passion for the culinary arts. Since then, I've sought out diverse learning opportunities: a cook in a vibrant taqueria, a dedicated ramen chef, a team member at one of California's oldest French bistros, and a chef who contributed to earning the first Michelin star in Sacramento. Before moving to Maine, I helmed the number one restaurant on Guam for several years. This varied background has instilled in me a profound understanding that exceptional food is a thoughtful blend of traditional flavors, expert technique, and an intricate attention to detail that appeals to every sense.
As your personal chef, I bring this wealth of experience to your table. I enjoy creating dynamic menus that feature big, bold flavors drawing from the vibrant cuisines of Southeast Asia, Latin America, and classic Southern American dishes. From comforting Chicken Fried Steak to sophisticated Beef Bourguignon, I'm passionate about transforming your culinary vision into reality. Outside of cooking, you'll find me exploring my passions for photography, reading, and live music.
