Chef/Owner Carl Schroeder’s Market Restaurant + Bar opened in 2006. His passion for locally sourced ingredients and hyper-seasonal cuisine are on display for dinner every evening.

We search out the best produce, seafood and meat from local markets. His passion for perfection and the spontaneous nature of what is available to us are showcased in our daily changing menu.

We pour ourselves into every aspect of Market to insure a unique dining experience. We change our craft cocktail menu to accent local fruit. Our award winning wine list has a worldwide selection of boutique wineries whose obsession with quality mirrors our own.

The décor of the restaurant sets the stage for Chef Schroeder’s style of cuisine. Earthy tones of sage and persimmon color the walls, while rich chocolate leather banquettes accented with colorful patterned fabric in spheres of dark orange, deep red, and avocado green line the perimeter of the dining room.

Off-white tablecloths keep the tabletops casual, while chocolate "folio" chairs add comfort and style.

Two 6’ wooden “Tasting Tables” take center stage. They not only break up the room visually, but can be reserved specifically for multi-course tasting dinners where up to 6 guests each can enjoy custom-designed menus by Schroeder.

James Foran joins MARKET Restaurant + Bar as Executive Pastry Chef bringing with him the experience of working with some of the top chefs in the country.

Upon graduating with a degree in Pastry Arts from Johnson and Wales University in 1990, Foran’s first professional position was assisting Jean-Georges Vongrichten as assistant pastry chef at the Lafayette in the Drake Swissotel.

His resumes includes Executive Pastry Chef positions as highly acclaimed establishments such as Vertigo Restaurant, One Market, The Mandarin Oriental San Francisco and at Bellagio Hotel’s celebrated Picasso restaurant.

He most recently served as Executive Pastry Chef at Arterra Restaurant in Del Mar.

John Thompson, a graduate of Le Cordon Bleu, Australia, joined Chef Schroeder at Arterra Restaurant in 2004 as Sous Chef.

In 2006, he worked alongside Schroeder and was instrumental in the opening of MARKET Restaurant.

Recently he was promoted to Chef de Cuisine and oversees the daily operation of the kitchen at MARKET.

Hughes comes to Market Restaurant + Bar having spent the last 13 years working in the food and wine industry in the the San Francisco Bay Area.

Her tenure for management includes Bistro Aix, a busy San Francisco Marina district restaurant and First Crush Wine Bar & Restaurant and Ora Restaurant & Sake Lounge, both located in Marin County. She also worked as a sommelier at A16 restaurant in San Francisco where she found her true-love: Italian wine.

Cate loves travel and was fortunate to live over-seas traveling and studying culture, wine & food in Italy, France, Japan & New Zealand. In each country she stayed for extended visits and traded her labor for the opportunity to live and work with restauranteurs, winemakers and foodies she had met while working in San Francisco.

Prior to her arrival to San Diego this spring, Hughes owned and operated Prima Palate Italian wine shop/bar in the the picturesque sea-side town of Tiburon, located just north of the Golden Gate Bridge.