Pam Schwartz earned degrees in culinary arts and management from the Culinary Institute of America. Her career spans from the Westin Peachtree Plaza in Atlanta during the 1996 Olympic; to sous chef for the AAA Five Diamond Aubergine in Hillsdale, NY in 1999; to assistant catering manager for Morton's The Steakhouse in Las Vegas; followed a year later by the position of lead line cook at Nobu. Schwartz next came to the San Diego Marriott Del Mar's Arterra Restaurant and Lounge as training manager, then assistant restaurant manager. Next came a five-year tenure as manager and sommelier for Solana Beach, CA's Pamplemousse Grille, where Schwartz put to use her sommelier certification from the Court of Master Sommeliers and bartender certifications from BarSmarts and The United States Bartenders Guild. In 2008, she joined Sur La Table as a culinary program manager, then in 2011 became director of food and beverage at Huntington Hotel Group. In 2012 she became an instructor at San Diego State University, developing and teaching wine list creation and management courses. Currently, Schwartz is the general manager of Ranch 45 in Solana Beach, CA.