Chefs

Chef de Cuisine

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TED SMITH

 

After graduating in 2006 from the Art Institute of San Diego, Ted Smith joined Chef Carl Schroeder

and the kitchen staff at MARKET Restaurant + Bar.  In 2011, when he left San Diego to spend a year in Vale Colorado where he worked at the Four Seasons Hotel and Resort.  In 2012 Schroeder enlisted Smith to return to California to run the kitchen at Bankers Hill Bar + Restaurant in the position of Chef De Cuisine.

 

Sous Chef

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RYAN LOPEZ

Ryan joined our kitchen team in 2012 as Executive Sous Chef.  He is a 2008 graduate of the California Culinary Academy and prior to moving to San Diego spent time working in several San Francisco restaurants, most notably; Town Hall and Ella’s.

Ryan served as Lead Line Cook and Jr. Sous at our sister restaurant, Market Restaurant + Bar in Del Mar before accepting the position at Bankers Hill.