With over 2 decades in the industry, Henry Aguilar has worked next to biggest names in the culinary world, including Alain Ducasse, and Jean-Georges Vongerichten. He began his career at Bouley, where he was mentored by the renowned David Bouley, and spent several formative years at Essex House, Alain Ducasse. At Blue Hill at Stone Barns, where he worked alongside the acclaimed Chef Dan Barber, contributing to a radical farm-to-table dining movement.

Post 2020, Henry’s expertise was in demand by leading chefs and restaurateurs including Ignacio Mattos, Angelo Sosa, Mark Stone, and Charles Masson, among others—each seeking his insight on how to elevate their business.

Today, Henry is a highly sought-after restaurant consultant. His mission is simple: to create prestigious dining concepts and unforgettable experiences for guests.