Born and raised in San Diego, Chef Aron’s lifetime love of food led him to study at the Culinary Institute of America, where he graduated in 1998. During his study, he met his wife Pam Schwartz, a fellow student at the Culinary Institute of America. After graduation, Chef Aron landed a position as Sous Chef for Charlotte Restaurant, a small food and wine focus restaurant in Lakeville, Connecticut.
Shortly thereafter, seeking new opportunities and a wish to expand his experience in the industry, Chef Aron set his sights on Las Vegas where he worked as Sous Chef for French restaurant Lutèce at The Venetian.
Following his time in Las Vegas, Chef Aron returned to San Diego to work for Bernard’O Restaurant, where he was Chef. His experience led him to his position now at the San Diego Marriot Marquis & Marina, one of downtown San Diego’s premier luxury hotels. It is here that Chef Aron thrived as Executive Sous Chef of the hotel.
Five years later Chef Aron is still with the Marriott and is leading the Marriott Marquis & Marina’s new dining concept, Marina Kitchen, as Executive Chef.