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Marriott Marquis San Diego Marina

333 West Harbor Drive · San Diego, California 92101 USA

Marina Kitchen Restaurant & Bar

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Chef & Staff Profiles

Our culinary team boasts over 100 years of combined expertise and an impressive pedigree. The chef at our downtown San Diego restaurant was trained at the Culinary Institute of America. Our beverage director holds an advanced sommelier certification, and the general manger has helped run some of the hottest restaurant concepts in California.

Aron Schwartz | Executive Chef

Born and raised in San Diego, Executive Chef Aron Schwartz attended the Culinary Institute of America. During his study there, he met his wife, Pam, a fellow student. After his graduation in 1998, Schwartz landed a position as sous chef for Charlotte Restaurant, a small food-and-wine focused restaurant in Lakeville, Connecticut.

 

Seeking new opportunities with a wish to expand his experience in the industry, Schwartz set his sights on Las Vegas, where he worked as sous chef for French restaurant Lutèce in The Venetian.

 

Following his time in Las Vegas, Schwartz returned to San Diego to work as a chef at Bernard’O Restaurant. His experience led him to the Marriot Marquis San Diego Marina, one of downtown San Diego’s premier luxury hotels. It is here where Schwartz thrived as executive sous chef.

 

Five years later, Schwartz is still with the Marriott and is leading the waterfront hotel’s new San Diego dining concept, Marina Kitchen, as executive chef.

Joshua Orr | Director of Beverage

Originally from Salt Lake City, Utah, Joshua Orr got his start in the wine industry while attending Cal Poly in San Luis Obispo, California. He worked for Breakaway Wine Tours as well, which offers personalized wine and culinary tourism experiences.

 

Following graduation from Cal Poly, Orr lived and worked for a year in the famed Burgundy wine region of France. Upon his return to the U.S., Orr settled in Las Vegas to work as a sommelier at B&B Ristorante in The Venetian and then Fiamma Trattoria in the MGM Grand. He also passed the first two certifications in the Court of Master Sommeliers.

 

Before joining Marina Kitchen as the director of beverage, Orr was the wine director for Vineagogo, a wine company in San Diego. He holds the advanced sommelier certification from the Court of Master Sommeliers and was awarded the Rudd Scholarship for top honors in the class. He is also certified as a specialist of sake from the Sake Education Council and holds a bartender's certification through Pernod Ricard’s BarSmarts program.

Michael Miller | General Manager

Michael A. Miller was born in Tucson, Arizona, and studied at the University of Arizona on a music scholarship but always had a “real” job in restaurants. At the age of 12, Miller began a lifelong vocation in the industry, bussing tables at the Blue Saguaro. Miller left the University of Arizona to move to San Francisco and work as a dining room manager with the Bobby McGee group of restaurants.

 

After many years, Miller left to pursue a new opportunity with the hottest concepts of the 1990s — cigars, pool and craft beer. Miller became the manager for Burlingame Station Brewing Company. This was a short-lived placement, as he quickly met, courted and married Jennifer. The two quickly picked up and moved to San Diego.

 

It was in San Diego that Miller was hired as the manager for Trophy’s, San Diego’s premier sports restaurant and bar, and he soon opened several outlets for the company. Miller also has opened some of the city’s most recognized hot spots, including URI, Royale Brasserie, Anthology and Lou and Mickey’s. Today he brings his skill set as an expert in restaurant launches and management to the Marriott Marquis San Diego Marina’s newest San Diego dining experience, Marina Kitchen.

Marina Kitchen Restaurant & Bar