Aaron Saturday
About Aaron Saturday
Aaron Saturday is a Territory Manager at US Foods and a Board Member at Make-A-Wish Alabama, with extensive experience in culinary arts and event management. He is also the Owner and Executive Chef of Saturday Gourmet Catering, LLC, known for catering high-profile events and specializing in sports catering and specialty weddings.
Current Role at US Foods
Aaron Saturday has served as a Territory Manager at US Foods since 2012. In this role, he is responsible for managing client relationships and ensuring the delivery of high-quality food products to various establishments. His extensive experience in the culinary field enhances his ability to understand customer needs and provide tailored solutions.
Board Membership at Make-A-Wish Alabama
Since 2017, Aaron Saturday has been a Board Member for Make-A-Wish Alabama, contributing to the organization’s mission of granting wishes to children with critical illnesses. His involvement in this nonprofit organization reflects his commitment to community service and support for children and families in need.
Culinary Education and Expertise
Aaron Saturday studied Culinary Arts at Le Cordon Bleu, completing his education in 2000. He specializes in menu development and culinary design, with expertise in supervision, consulting, team and event management, staffing, purchasing, bidding, expediting, and contract negotiations. His education and skills contribute to his success in the culinary industry.
Experience in Catering and Events
As the Owner and Executive Chef of Saturday Gourmet Catering, LLC, Aaron Saturday has catered high-profile events, including Ruben Studdard's wedding reception and the Beat the Odds Gala for the American Cancer Society. His company aims to lead in the sports catering market and focuses on specialty weddings, showcasing his commitment to providing premium customized experiences.
Educational Background
Aaron Saturday earned a Bachelor's degree in Advertising from The University of Alabama, where he studied from 1991 to 1995. This educational background complements his culinary expertise, providing him with skills in marketing and communication that are beneficial in the food service industry.