Life & Work with Aaron Thebault of Boulder

Today we’d like to introduce you to Aaron Thebault.

Hi Aaron, it’s an honor to have you on the platform. Thanks for taking the time to share your story with us – to start maybe you can share some of your backstory with our readers?
I began my culinary career in Chicago. Fresh out of culinary school I began working at smaller independent restaurants. I eventually found my place with the Boka restaurant group. Feeling restless, I left Chicago for a time to work with friends in kitchens in the U.S. Virgin Islands. When reality began calling in 2010, I returned to the Boka team. The timing was serendipitous. They happened to be opening what would become one of the busiest restaurants in Chicago, and certainly the busiest endeavor for me. That restaurant was Girl & the Goat. Chef Stephanie Izard was fresh off a Top Chef win and to say she was ambitious and determined is a huge understatement.
I began as a line cook, getting worked night after night making hundreds of plates of food. I was promoted to Sous Chef during the opening of her next beast, Little Goat Diner. In the same year as Little Goat Diner’s opening, Girl & the Goat earned a James Beard Award and earned another promotion to Chef de Cuisine.
After 9 years with the Goat Restaurant family, it was time for me to move on. I timed my departure to align with my wedding to one of Stephanie’s closest culinary assistants. We went on to enjoy a month-long honeymoon and thankfully the restaurants survived our absence. When I returned I began working with Tony Mantuano and reunited with Joe Flamm, a former line cook and one of my best mates from Girl & the Goat, at Spiaggia. I spent time at Spiaggia refining my techniques to a more fine dining experience.
Tony was working on a partnership for a new restaurant and I joined the project. The restaurant was in partnership with the new World Series Champs, the Chicago Cubs ownership team and coach Joe Madden. It was located on the outside corner of Wrigley Field. A truly special and wild experience.
During this time my wife and I were expecting our daughter, Frances. We decided a departure from the busy downtown location of Chicago was an ideal move for our growing family. Another opportunity arose with Tony. I would assist in opening the Joseph Hotel in Nashville. This move took place at the onset of the Covid pandemic. We began craving even less city and more nature.
We selected Boulder Colorado as our final fit to settle as a family. I applied to a relatively unfamiliar job posting with Skratch Labs. After interviewing with the ownership team I immediately felt a connection. I had little insight on the brand, but knew it was considered one of the best local places to work in Colorado. My journey with Skratch Labs has allowed me to enjoy the process of starting another chapter, both for the new company and my young family. We have happily settled in Boulder and have made very meaningful friendships and relationships through Skratch Labs and the Cafe family.
What the company as a whole represents is community and enjoyment of activity with your people. Anything from a bike ride, run, hike, a walk with a friend, or simply just a meal with conversation, Skratch Labs fits in. A culinary career is never an easy one, but it is immensely creative, rewarding and if you’re lucky, like I have been, it helps you build a family of like minded people. This is the best lesson and understanding of being happy, fed, welcomed and heard.

We all face challenges, but looking back would you describe it as a relatively smooth road?
The road has been bumpy yet smooth at times.
As a young cook in Chicago starting out I had no idea what I was doing but with some tough love from chefs and linemates, I found my footing.
It was a realization that I had after a short staffed dinner service and the thought of, ‘Wow I just made that happen!’ After that single vivid memorable meal service, cooking was fun, what I knew how to do and that was that.
Skratch Labs and Skratch Labs Cafe have brought back a different kind of motivation.

Thanks for sharing that. So, maybe next you can tell us a bit more about your work?
I am proud of my career. It has allowed me to attend incredible events around the country, inspired more travel and awareness to explore other cultures and cuisine. My stand outs are being a part of a James Beard Award winning restaurant, Michelin Star Restaurant and supporting and fueling the USA cycling team in Paris in 2024.
At Skratch Labs Cafe we are here to support all guests. From Olympians to families in need of a snack while passing by.

Is there anyone you’d like to thank or give credit to?
-My wife Nicki. She is the rock for me being able to have a family and a career. She can cook better than me and I am just fine with that.

All of the Prep Cooks, Line Cooks, Sous Chefs, Dish Crews, Servers, Food Runners, Maintenance Crews that I was able to work with over the years. My thanks goes to them. My support still comes from our team at the Skratch Labs Cafe.

-Stephanie Izard – through all of the ups and downs we still made it through everyday. Her work ethic was a mountain to keep up with and for that I am thankful.

-Dr. Allen Lim – His compassion and care for others, not just athletes, is unmatched by most managers, chefs and ownership teams I have worked with over 20 years. It has been the foundation for a wonderful company to work with.

Contact Info:

• Website: Skratchlabscafe.com & Skratchlabs.com
• Instagram: @SkratchLabsCafe & @SkratchLabs
• Twitter: @skratchlabs
• Youtube: Skratch Labs