Chef Aaron oversees a culinary team of 20 members and is responsible for developing creative menus that appeal to the eye and guests’ palates. For Aaron Franklin, joining Table 301’s Nose Dive restaurant as Executive Chef was like coming full circle. In 2011, Aaron was a member of the Nose Dive opening team and became the restaurant’s first Sous Chef. He left after a couple of years to explore the culinary landscape in Greenville, landing at Roost as Chef de Cuisine and then later at Local Cue as Executive Chef before transitioning his way back to Nose Dive in 2021. Today, he oversees a culinary team of 20 members and is responsible for developing creative menus that appeal to the eye and guests’ palates.