Aaron Lynn

Territory Sales Manager

Aaron Lynn grew up in restaurant kitchens and can’t imagine working in any other industry. He’s a former chef who knows this business inside and out, helping his customers succeed and taking joy in their success. In his downtime, Aaron loves being outdoors, hunting, fishing, smoking meat and yes—cooking. Here’s what Aaron had to say about working with Morton Food Service.

How would you describe the Morton difference to existing and potential customers?

There is no question that Morton will out service any and all competitors. With Morton, we will work with you to develop your business, and we will work for you to always get you what you need with a sense of urgency.

How does Morton work as a team to help independent restaurants thrive?

There are so many moving parts to our business, and the fact that Morton has invested in quality people really shows. Everyone here has a sense of pride in their job, and it is apparent. It doesn’t matter if it is a sales rep, customer service, or a driver—Morton works as a team to make customers truly happy. If there is something that I am unsure of, I know that there is another Morton team member that will help me to make the best decision.

In your experience, what value does this collaborative approach to client service provide to foodservice operators?

Knowing that your supplier doesn’t just take an order and deliver it, but will help you develop a menu, create a recipe, find new products for specials, help with social media, help with promotion, menu design, etc is extremely comforting. Morton is much more than just a food supplier—we become your partner.

What previous experience do you have in food service, and how do your knowledge and skills help support independent operators?

My father worked as a sales rep in the food service business for over 20 years, and I grew up going to restaurants with him. He’d take me into the kitchens to say hi to the chefs. This was very exciting for me, and was the inspiration to get into the world of food myself. I come from the kitchen and worked as a chef all over Canada—from Banff, Niagara, and all around Essex County before settling down to take the Executive Chef position at Oxley Estate Winery from 2014 to 2020. I know what goes on behind the line, and understand the struggles and difficulties of running a restaurant. I am able to communicate this to chefs/owners/operators and let them know that I know what they are dealing with, and will do whatever I can to help. I try to see myself as part of the team at the restaurant.

Tell us about a time you went above and beyond to help a customer.

A customer had a large party that they had booked, and then ran into some serious staffing issues—not enough people to make it happen. I let them know I was more than happy to help with whatever they needed. I ended up working in the kitchen on a Friday night, as well as the Saturday of the event. It was a blast to be back in the kitchen, and I had a great time working alongside their staff. The end result was great as the party went off without a hitch and the customers were very happy.

What is the best part of your job?

The two things in life that I love most are people and food. I get to talk to chefs and operators about food all day, I love it. There are so many amazing people that I have had the opportunity to meet, as well as help along the way. I love the food business and I love chefs, so this is a perfect fit for me.