A graduate of from Le Cordon Bleu College of Culinary Arts in Pasadena California, Chef Aaron Obregon began his culinary career at Biko in Mexico City where he worked alongside renowned chefs Mikel Alonso and Bruno Oteiza. While in Mexico City, Chef Aaron opened his own seafood restaurant where he worked as both Chef and Restaurant Manager and developed a distinct passion for simple, organic and sustainable foods. To share his take on traditional Mexican flavors, Chef Aaron moved back to his hometown of San Diego and joined the culinary team at the Coronado Island Marriott Resort & Spa. In his current role as Culinary Supervisor, Chef Aaron oversees dining concepts and menu implementation at the bayside resort, seamlessly blending the flavors of Baja and San Diego.