Chef Lynne Aronson
Click the button below to make a donation in memory of Chef Lynne Aronson
Published in December 2018
Shubie’s Marketplace Wines and Spirits
Dear friends,
While this time of year is often filled with festive cheer, warm gatherings with friends, and merriment, we unfortunately must inform you of some very sad news about a very special member of our team. It is with a heavy, heavy heart that our beloved Chef Lynne Aronson, 62, lost her battle with ALS this week.
Chef Lynne passed away on Monday, December 10 and we’ve been grappling with this loss for a few days now, trying to find the words to express our sorrow, but also express our gratitude for Chef Lynne and all that she did for us during her ten years as Executive Chef (’04-’14). Even though we knew this day would come once she was diagnosed last March, it still just is hard to believe.
Before Chef Lynne worked at Shubie’s, she had already created an impressive career for herself. She opened up two restaurants in New York, which both received two-stars from the “New York Times,” and wrote a cookbook. And, in 1992, “Esquire Magazine” named her one of the top ten young chefs in the country. So, when she walked into our doors looking for a job, we were pretty floored. It became quite clear that Chef Lynne was no ordinary Chef.
And over her ten years with us, she created a food-focused and forward lifestyle at Shubie’s. Chef Lynne was a visionary and one of the most passion driven people we have ever had the privilege of working alongside. Chef Lynne didn’t do mediocre. Chef Lynne created a kitchen that ran on excellence. She showed us that food is love.
Now some of you may not recognize Chef Lynne’s name or even recognize her picture (picture: Chef Lynne, right, with her mom, left, in the Shubie’s kitchen), but we guarantee you know her food. You eat it every day.
Without Chef Lynne there would be no Crispy Lemon Chicken Tenders, no Pasta & Peas and no Roasted Curry Cauliflower. Without Chef Lynne there would be no Chili-Lime Rubbed Pork Tenderloin, no Edamame Burgers and no Japanese Chicken Meatballs. Without Chef Lynne there would be no Kracklebread Pizza, no Black Bean & Corn Salad and no Caeserless Caesar Salad. Without Chef Lynne there would be no Marinated Kale Salad, no Roasted Butternut Squash and no Roasted Brussel Sprouts.
Chef Lynne created The Foodbar. Almost every sandwich on our menu-Cali BLT, Cuban, VBC, Grilled Chicken Caesar–was her creation. Specials like our Asian Soups, Pad Thai and Tacos? Chef Lynne. The Foodbar-the place you where you gather, talk and meet with friends-that is Chef Lynne’s lasting impact and legacy to us. It was her vision and it lives on today. Imagine a Shubie’s with no Foodbar? We can’t.
And although our beloved Chef is no longer with us, we stare at her memories every day. We will always be grateful for having a friend, a colleague, a mentor like Chef Lynne in our lives. We can’t thank you enough Chef Lynne for feeding us, nurturing us and teaching us. We know that our lives are better and each meal more enjoyable because of you. We love you.
With love,
George, Carol, Dougy and the entire Shubie’s family
We know that some of you may want to honor Chef Lynne, so donations can be made in Chef Lynne’s name at Compassionate Care ALS.
