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.

Christopher Musco grew up in Yarmouth Port, Massachusetts - a seaside town located on Cape Cod - and studied at the University of New Hampshire earning a degree in Hospitality Management. Growing up on the Cape, Chris was active in the Yarmouth Little League baseball community umpiring games, which ironically provided him insight into his future in the restaurant industry. He found being under intense scrutiny from Little League parents on a weekly basis helped shape him into the hospitality leader he is today by providing him the ‘thick skin' needed to make it in the business long term. After several years working as an umpire, Chris decided to change gears and take a summer job in high school to work as a busboy at the Four Points by Sheraton Hyannis. It was there that Chris developed a passion for the business and continued to work as a server, line cook, bartender and eventual Assistant Restaurant Manager. Soon after graduating college, Chris became the Food and Beverage Manager for a local Cape Cod hotel chain, Red Jacket Resorts, and became entrenched in all things Food and Beverage ranging from creating seasonal beach bars to planning large banquet events and weddings. It's also where he met his future wife, Brianna, before moving to San Diego. Chris has been working for the Marriott Marquis San Diego Marina as a Bar Manager, Restaurant Manager, and is now bringing his skillset as Restaurant General Manager to continue to lead the Food and Beverage Team to new heights.