With over 30 years of industry experience, Henry Aguilar has collaborated with some of the biggest names in the culinary world, including Alain Ducasse, Jean-Georges Vongerichten, and numerous others. He began his career at Alain Ducasse, where he was mentored by the renowned Monsieur Ducasse, and spent several formative years honing his skills in the service industry. Blue Hill at Stone Barns, where he worked alongside the acclaimed Chef Dan Barber, contributing to a radical new movement in farm-to-table dining. The next several years saw Henry lend his expertise to a slew of prestigious restaurants.

Entering the 2020 era, clients like Ignacio Mattos, Angelo Sosa, Mark Stone, and Charles Masson—to name a few— have requested Henry’s knowhow to open their restaurants all across America. Specializing in countless cuisines, Henry’s reputation as a restaurateur/consultant is built on unwavering commitment to culinary perfection and impeccable service. Henry’s mission is to create new dining concepts and unforgettable food experiences.