Chef de Cuisine




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 Vail 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.