Executive Chef / Proprietor
A graduate of the Culinary Institute of America, Schroeder started his cooking career working in the kitchens of some of the most highly-esteemed chefs in the country. He spent his early years working with Michael Mina at Aqua San Francisco, as well as with Bradley Ogden at Lark Creek Inn at Larkspur, California.
He returned to Southern California when he partnered with Bradley Ogden to open Arterra Restaurant in Del Mar in 2004.
In 2006, he branched out on his own to opened MARKET Restaurant + Bar in Del Mar, California.
Since opening MARKET, Schroeder has been a three-time, James Beard “Best Chef” Nominee, and has received many accolades in both national and local press, MARKET has consistently been one of the highest ZAGAT rated restaurants in Southern California and is regularly listed on the Eater38 list for San Diego’s best places to dine.
Schroeder is Co-proprietor of Bankers Hill Bar and Restaurant, located in downtown San Diego as well as the
Bankers Hill Bar, located in terminal 2 of the San Diego International Airport.
Chef De Cuisine
Chef De Cuisine John Thompson’s talent and work ethic has made him a driving force and a contributing factor to the success of Market Restaurant.
Raised in a restaurant family, Johnny studied Hospitality Business Management at Michigan State University. He received his culinary degree in 2002 from Le Cordon Blue Sydney Culinary Institute.
After graduating in 2002, he relocated to San Diego, California where he accepted a position as line cook working with Carl Schroeder at Arterra Restaurant. He was a member of the opening team when Carl opened Market Restaurant + Bar in 2006.