The integrity of local food is in Aaron Black’s genes and the food business is in his blood. Born and raised in the farmlands of Ohio, his family owned the local meat packing plant and as well as the local creamery, selling ice cream to its enthusiastic neighbors. This upbringing had a major impact on his life, eventually leading him to pursue a degree from the Florida Culinary Institute. Upon graduation, Black traveled across the country to further his education in as many different culinary styles as possible. First was the Austrian fine dining establishments Sai-Sommet and La Pasch in Park City, Utah, where Black learned the finer points of European cuisine under esteemed chef James Dumas. He then moved across town to Goldener Hirsch for tutelage in chef Zane Holmquist’s contemporary twists on traditional American fare. Armed with an eclectic knowledge of diverse culinary styles, Black returned to Florida and accepted the position as sous chef at local favorite Guppy’s on scenic Indian Rocks Beach, Florida, just outside of Tampa. It was here, under chef Scott Bebel, that Black fell in love with the clean flavor and versatility of local Florida seafood, a love he prominently displays at PB Catch. After a successful five year run at Guppy’s, Black switched coasts and brought his expertise to Pistache French Bistro where he became known for his meticulous attention to detail and his innovative take on French cuisine. When restaurateur Thierry Beaud was ready to launch PB Catch, Black was the obvious choice for chef de cuisine and he accepted the position with enthusiasm. And now with a menu that changes daily, Aaron Black brings full circle to PB Catch both his love of local Florida seafood and his penchant for variety and creative collaboration.