Join three wine specialists on this Friday night to experience a relaxed multi-course dinner and a sommelier-guided flight of 8+ important wines from around the world. No prior wine knowledge necessary!
Total event price of $120 includes all wines, validated parking, a multi-course dinner menu paired with the wines, tax and tip, sommelier presentation.
Joshua Orr is an award-winning Advanced Sommelier who competes at the Court of Master Sommeliers, as well as the resident wine expert at the Marriott Marquis. After a tour of the impressive wine cellar we will be seating in our private room and enjoy a detailed wine discussion over dinner, moderated by Certified Somm Joey Kleinhans and Certified Wine Specialist Dr. Dwight Furrow.
JOSHUA ORR | DIRECTOR OF BEVERAGE
Originally from Salt Lake City, Utah, Joshua Orr got his start in
the wine industry while attending Cal Poly University in San Luis
Obispo, California. He worked for Breakaway Wine Tours as
well as at a tasting bar for the Edna Valley Vintners Association.
Following graduation from Cal Poly, he lived and worked for a
year in the famed Burgundy wine region of France. Upon
returning from France, Orr moved directly to Las Vegas to
begin work as a sommelier at B&B Ristorante in the Venetian
Hotel and then at Fiamma Trattoria in the MGM Grand Hotel,
as well as passing the first two certifications in the Court of
Before joining Marina Kitchen as the Director of Beverage, Orr
was the wine director for Vineagogo, a wine company in San Diego. He holds the Advanced
Sommelier certification from the Court of Master Sommeliers and was awarded the Rudd
Scholarship for top honors in the class. He is also certified as a specialist of Sake from the Sake
Education Council and holds a bartender's certification through Pernod Ricard’s Bar Smarts
ARON SCHWARTZ | EXECUTIVE CHEF
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
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.