Rafael Corniel was born in Brooklyn, New York and grew up in Santiago, Dominican Republic. At the age of 16, he moved back to the United States for better opportunities. While taking general education classes in a local junior college to figure out what he wanted to major in, he took a job as line cook at a local sports bar and grill. While working there, he realized he had a knack for cooking and decided to focus on culinary studies and went on to graduate with his A. A. in Culinary Arts from Remington College in Dallas, Texas. After meeting his wife, he decided to make the move to San Diego to be closer to her.

Refael started working at the Double Tree in Mission Valley in 2009, and after a few years was hired as a supervisor at the poolside restaurant, Tequila Bar & Grille, at the Marriott Marquis San Diego Marina in Downtown San Diego. In 2012, he helped create the menu and open Marina Kitchen with Chef Aron Schwartz at Marriott Marquis as the Sous Chef. In the summer of 2016, Rafael was invited by Michelin Star Chef Suzette Gresham to cook by her side at a Chef On Tour event in his home country, Dominican Republic. He has worked alongside Chef Aron with local events including the San Diego Bay Wine + Food Festival as well as events for the Liver Foundation. While working at Marina Kitchen, Rafael also helped launch Marriott’s new “Fresh Bite Program” making the Marriott Marquis San Diego Marina one of the first properties to integrate the program. This past year, Rafael earned the role of Executive Chef at the Coronado Island Marriott Resort & Spa.