Scott Caygill
Chef de Cuisine

Scott is a graduate of the Art Institute of Seattle.  He joined Chef Carl Schroeder at Arterra Restaurant in 2002 and went on the work at MARKET Restaurant + Bar in 2006.

In 2010 he was selected to over-see the day-to-day operations of the kitchen at Bankers Hill Bar + Restaurant and promoted to Chef de Cuisine.











Rachel Going
Pastry Chef

A 2001 graduate of the Culinary Institute of America, in Hyde Park New York, Rachel began working with Chef Carl Schroeder in 2002 at Arterra Restaurant.  She joined Carl in the pastry department when MARKET Restaurant + Bar opened in 2006.

In 2007 Rachel started her own baking company, “The Flour Shoppe,” where she wholesaled her baked goods to local restaurants. She gathered a huge following at all of the local Farmers Markets where people lined up to buy her pies, croissants and cinnamon rolls.

Rachel once again joined the Market team when Bankers Hill Bar + Restaurant opened in May of  2010.