M  A  R  K  E  T



Carl Schroeder

Executive Chef and Proprietor

Carl Schroeder grew up in La Jolla, CA and has San Diego in his soul. After completing his business degree he attended the esteemed Culinary Institute of America in Hyde Park, NY. Upon graduating, in 1996, he worked at a number of notable restaurants across the USA. He learned in top kitchens from legendary chefs including Michael Mina at Aqua (San Francisco, CA), and Bradley Ogden at Lark Creek Inn (Larkspur, CA).

In 2002, Carl returned to his native San Diego when he rejoined Ogden as Executive Chef, opening Arterra Restaurant in Del Mar, CA to rave reviews. There he won numerous awards including: Best Hotel Chef Series – James Beard Foundation; California Chef of the Year 2004 – California Travel Industry Association.

Chef Carl ventured out on his own, in 2006, to open Market Restaurant + Bar in Del Mar, CA. At Market, Carl has been a three-time James Beard Foundation Semi-Finalist for Best Chef Pacific (2009, 2011 & 2013). Also, he was honored to receive 29 out of 30 points for food quality, design, and presentation from Zagat Guide (2011/2012). In May, 2010, building on his successes at Market, Carl turned his passion for gourmet dining into a second, more casual theme: Banker’s Hill Bar & Restaurant in downtown San Diego. Chef Carl has consulted for restaurants worldwide, and has been featured in Bon Appétit, Gourmet, Art Culinaire, New York Times, Los Angeles Times, San Diego Union Tribune, San Diego Magazine, Riviera, and many other publications. He is also the author of the exciting new:

Market Restaurant + Bar Cookbook