M A R K E T
R E S T A U R A N T + BAR
Chef de Cuisine
Born and raised in Battle Creek Michigan, John Thompson gleaned an appreciation and keen understanding of the restaurant business from his parents who had been restaurateurs for many years. “Johnnie,” as friends and co-workers fondly refer to him, attended Michigan State University where he studied Hospitality Business Management and then moved to Australia to to pursue a career in the Culinary Arts at the renowned Le Cordon Blue Sydney Culinary Institute.
Upon graduating, in 2002, Johnnie moved back to the States and settled in San Diego where he gained valuable experience working at the Fairbanks Ranch Country Club and several other local restaurants. One of those restaurants was Arterra, in the Del Mar Marriott Hotel, where he served as Lead Line Cook for Chef Carl Schroeder.
When Chef Carl opened Market Restaurant + Bar, in 2006, he brought Johnnie with him. Johnnie’s extraordinary attention to detail and remarkable understanding of food design and preparation have proved invaluable to Market’s success and have elevated Johnnie to the position of Chef de Cuisine. To this day, Johnnie remains a dedicated, inspirational, and vital part of Market Restaurant + Bar.