Marisol Corona always found herself connecting to others through food. She loved watching cooking shows growing up and waking up early to make breakfast for her family. After realizing this could be a career to pursue, she followed her passion for cooking and decided to enroll at Elgin Community College for a culinary degree. At 21 she started working at the Aviary, in Chicago, as a line cook, moving on to a tournant soon after. Her leadership skills then brought Marisol to New York to become sous chef at the opening of the Aviary NY at the Mandarin Oriental Hotel. Shortly after, Marisol came across a new opportunity to work at ATLA, which she excitedly took in order to re-connect with her Mexican roots. She has been at the helm of ATLA, as chef de cuisine since 2018.