Aaron Manuyag – Executive Pastry Chef, Loews Ventana Canyon Resort
Chef Aaron oversees the many pastry and dessert offerings at Loews Ventana Canyon Resort. In 2021, he spent five weeks competing on Food Network’s fourth season of “Best Baker in America,” representing the Southwest region.
A graduate of Chicago’s French Pastry School, Chef Aaron moved to Tucson after working as the pastry chef and bakery director for the High Street Hospitality Group in Philadelphia and was nominated as a rising star by Star Chefs Philadelphia.
He spent eight years building his career in Chicago, working at Michelin awarded restaurants and esteemed bakeries such as Sepia, Nico Osteria, and Floriole Bakery, and was part of the opening team with Loews Chicago Hotel.
He brings an eye for detail and a love of learning to his creative, artful work while showcasing local ingredients.
