Today we’d like to introduce you to Aaron Thompson.
Hi Aaron, we’re thrilled to have a chance to learn your story today. So, before we get into specifics, maybe you can briefly walk us through how you got to where you are today?
This interview I did in 2015 best explains where I came from and how things progressed for the first ten years of Sapphire.
Here’s a roadmap of how things went.
Foundational growth at Sapphire — working up from bartender to owner, learning the nuts and bolts of operations, cocktails, wine, service, food, design, local sourcing, hospitality.
Building a reputation — making Sapphire respected, bringing in clients, fine-tuning menus, experimenting, learning what works (for food, drink, ambiance, customer expectations).
Vision expansion — with experience and capital / credibility, Aaron and Jessica started to imagine concepts that were more specific, more authentic, informed by their travels and interests, aiming not just to serve cocktails and nice food, but to shape culture: wine exposure, Italian cuisine authenticity, also French cuisine.
Launching new flagship dual concepts (Brother Wolf + Osteria Stella) that allowed them to hone in on their interests: Italian wine, Italian food, design, social drinking, experiences. The dual-bar/restaurant approach lets them offer a flow of experiences and leverage operational efficiencies (wine program, staff, etc.).
Next-step with Lilou — using what they’ve learned to create something elevated in a space they already know (Sapphire’s old location), bringing French cuisine + wine, further refining service, perhaps targeting a different audience or complementing their existing businesses.
Can you talk to us a bit about the challenges and lessons you’ve learned along the way. Looking back would you say it’s been easy or smooth in retrospect?
There have been many struggles, from learning the hard part of owning a business in the early days at Sapphire, to my mother unexpectedly passing in 2016, to learning the building Sapphire was in was going to be sold out from under our successful business, the challenges of COVID in the final year of our lease AND our 1st child in the same year, to opening two businesses at once in 2021 and all the struggles of understanding how to run a successful restaurant, to building a brand new concept (Lilou) from scratch in the grave of our old business that was taken from us.
Thanks – so what else should our readers know about Osteria Stella?
Osteria Stella is an intimate Northern Italian restaurant located in Knoxville’s Old City, offering a refined yet welcoming dining experience. Founded by hospitality veterans Aaron Thompson and Jessica “Rabbit” King—also known for the acclaimed Sapphire restaurant—Osteria Stella is a heartfelt tribute to their daughter, Stella, and their passion for authentic Italian cuisine
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🍝 What Sets Us Apart
At Osteria Stella, we’re committed to authenticity, quality, and hospitality. Our consulting chef, Milan native Amalia Brusati, brings a deep-rooted understanding of Italian culinary traditions. Dishes are crafted with simplicity and precision, often using just five key ingredients to highlight the natural flavors. All pastas and breads are made in-house, and we source the finest ingredients—both locally and imported from Italy—to ensure every plate reflects our dedication to excellence
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🍷 Our Wine Philosophy
Our wine list is one of the most comprehensive in Tennessee, featuring over 200 Italian selections representing all 20 wine regions. Curated by Aaron Thompson, the list emphasizes small, family-owned wineries, with a focus on female-led operations where possible. This curated selection ensures a diverse and authentic Italian wine experience for our guests
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✨ What We Want You to Know
Osteria Stella is more than just a restaurant; it’s a celebration of Italian culture, family, and community. Whether you’re joining us for a romantic evening, a special celebration, or a casual meal, we aim to provide a memorable dining experience that transports you to the heart of Italy. Our commitment to authenticity, quality, and hospitality ensures that every visit is a delightful journey through Italian cuisine.
Is there anyone you’d like to thank or give credit to?
My biggest mentor early on was Randy Burleson, who was a silent partner in Sapphire. In 2008, I approached Randy with a business plan to buy out the original owner and partner with Randy. Instead, Randy helped me get financed and own Sapphire outright. We used his accountant and he offered his professional advice and friendship for over 10 years helping to legitimize our efforts thanks to his strong professionally reputation.
Contact Info:
- Website: https://www.osteriastella.com
- Instagram: osteriastella
- Facebook: osteriastella
