Meet Executive Chef, Aaron Morse. Aaron began working in the restaurant industry at the age of 14 where he started washing dishes for the local Country Kitchen. From there he got a job at a local restaurant where he starting cooking. Through high school he worked in the kitchen and eventually took on a second job as a cook in another local restaurant after high school. He worked the two jobs for about a year before getting a line cook job at the Black & Tan Grille in De Pere. His love for the industry and for cooking prompted him to enroll at Fox Valley Technical College in the Culinary Arts program. Still working two jobs and going to school full time he was promoted to Sous Chef at the Black & Tan. After graduation he became Executive Chef at one of our sister locations and a year later found himself back at the Black & Tan as Executive Chef where he has worked for the past three years. We have since moved from De Pere to downtown Green Bay. When asked what he enjoys the most about being the Executive Chef of Black & Tan he responded…I’m given the opportunity to be creative by creating new menus with the seasons and bringing unique foods to the Green Bay area.