Steve Pagano is truly a Renaissance man in the hotel and food industry, cooking and managing his way all across the country. With 40 years of experience under his belt working in 6 different states, Pagano has held a multitude of positions in 15 hotels including a 3-year culinary apprenticeship at Kona Village Resort in Hawaii.
In 1986, Pagano became a certified Executive Chef with the American Culinary Federation. Since then he has held the Executive Chef position at several hotels accruing culinary medals at the International Culinary Olympics as well as being awarded the Antonine Crème medal for his contribution to the food and beverage industry. Pagano shifted careers from chef to manager, becoming the Director of Food and Beverage at Monterey Plaza Hotel, Renaissance Esmeralda Hotel and Mayflower Plaza Hotel.
It was in San Diego that Pagano was hired as the General Manager position for the Del Mar Marriot. As a San Diegan, Pagano has served on board of the Port Tenants Association and the board of The American Institute of Food and Wine. He also holds an Advisory Committee position for the San Diego Bay Wine and Food Festival.
Today he utilizes his extensive knowledge in both the culinary and managerial fields as Hotel Manager of the San Diego Marquis and Marina. Outside of his career, Pagano’s hobbies include expanding upon his travel wish list, collecting wines, skiing, and eating.