Chef & Restaurateur | Roses Luxury, Little Pearl, Pineapple & Pearls
Chef and restaurateur, Aaron Silverman, opened Rose’s Luxury in October 2013 on Barracks Row in Washington, D.C. The goal was to open a comfortable and innovative neighborhood restaurant. In August of 2014 Bon Appétit named Rose’s the best new restaurant in the country.
Raised in Gaithersburg, MD, the oldest of two boys, he attended Northeastern University in Boston, MA where he graduated with a bachelors degree in Accounting, Small Business Management and Political Science. In 2004 he graduated from L’Academie de Cuisine in Gaithersburg, MD with his culinary degree. Aaron has worked at McCrady’s in Charleston, SC and Aldea, Insieme and Momofuku in New York, NY. He credits his first kitchen gig at 2941 in Falls Church, VA for inspiring him to carve a path in this industry.
Pineapple and Pearls opened in February 2016 with the intention to offer his team’s version of fine dining at night coupled with a neighborhood coffee shop by day. In December 2017 the coffee shop relocated to the campus of The Hill Center at the Old Naval Hospital on Capitol Hill opening as Little Pearl. In addition to the coffee program that was offered at Pineapple and Pearls, Little Pearl hosts guests at night with prix fixe dinner menu.
In 2016 Aaron was named Best Chef Mid-Atlantic by the James Beard Foundation and Best New Chef by Food & Wine Magazine. Rose’s Luxury earned one Michelin star and Pineapple and Pearls earned two Michelin stars in 2017, 2018 and 2019. In 2018 Pineapple and Pearls was one of eight restaurants in the U.S., Canada, Mexico and the Caribbean to join AAA’s list of Five Diamond restaurants.
Rose’s Restaurant Group’s mission, aside from providing the highest quality food and hospitality for our guests, is to create an environment in which it’s staff is empowered, respected and provided with benefits that are not typical in the industry.
Aaron supports the World Food Program and Share Our Strength’s No Kid Hungry campaign. In December 2017, Aaron had the pleasure of participating in a talk with The New York Times along side Danny Meyer and José Andrés on the future of restaurants.