FURLOUGHED CHEF’S KIDS ENJOY NEXT-LEVEL LUNCHES

At-home ‘school’ meals become gourmet experience in hands of executive chef of Marriott Marquis

“As a chef who oversaw multiple things, it is a very weird experience not having something on your plate. Making meals at home for the children has helped that.”

Aron Schwartz

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Executive chef

Nine months ago, Aron Schwartz was supervising 60 culinary workers and more than $15 million in annual food and beverage sales at a downtown San Diego hotel.

Nowadays, the 45-year-old father of two is the self-described “lunch man,” preparing multicourse fine-dining menus each day for his children, who are distance learning from home due to the pandemic.

After 14 years at the Marriott

Marquis San Diego Marina Hotel, executive chef Schwartz was furloughed at the end of March and he hasn’t worked since. To keep his cooking skills sharp and avoid going “stir crazy,” the Carmel Valley resident has been filling in as Mr. Mom all year while his wife, Pam, works full time as manager of Ranch 45, a fast-casual restaurant and beef market in Solana Beach.

“As a chef who oversaw multiple things, it is a very weird experience not having something on your plate,” he said. “Making meals at home for the children has helped that. Their lunch is very gourmet. They dine.”

Although the pandemic has been a curse, Aron Schwartz said it’s been a blessing having so much time with their children, 14year-old son Max and 12-year-old daughter Rhyan Chef jobs are notorious for their long hours. Before his furlough, Schwartz said he only saw his children for about 30 minutes a day or on FaceTime. But going so long without seeing his “work family” of employees has been tough.

As a San Diego native, Schwartz said his pressure release valve has always been surfing. But when he was furloughed, local beaches were closed, so he didn’t have an outlet for processing his stress and grief.

Pam Schwartz said it has been extremely difficult watching her husband and his colleagues go through such a long period away from the jobs they love.

“They were so used to working with their hands, so pulling the plug and telling them they can’t do anything anymore was really, really hard,” she said.

The Schwartzes met in culi

BILL WECHTER Rhyan Schwartz, 12, and her brother, Max, enjoy a Japanese meal prepared by their dad, executive chef Aron Schwartz, who has been making them gourmet lunches on breaks from online school.