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.