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.
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. 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.
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. 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.
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.
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.
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. 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.
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.
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. 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.