After graduating from the Culinary Institute of America, Hyde Park, Schroeder worked at a number of notable restaurants under the region’s top chefs including Aqua with Michael Mina and Marin’s Lark Creek Inn with Bradley Odgen. In 2002, Schroeder joined Odgen to open Arterra Restaurant in Del Mar, CA.
In 2006 Schroeder opened the highly regarded MARKET Restaurant + Bar in Del Mar, CA. MARKET has received numerous awards and accolades from local as well as national press. In 2011, the ZAGAT guide awarded MARKET a 29, the highest rating for food in San Diego. He is a multiple James Beard Award Nominee and a frequent participant in the Pebble Beach Food and Wine Festival.
In 2010 he and Gavre teamed up to open BANKERS HILL BAR + Restaurant.
Gavre met Schroeder in 2002 while she was acting Food Editor for San Diego Metropolitan Magazine, she interviewed him for an article she was working on and like-minded, they became instant friends.
In 2006 she joined Schroeder as Managing Partner when he opened MARKET Restaurant + Bar. In 2010 they joined forces to open BANKERS HILL Bar + Restaurant. Gavre also owns and operates Cafe 222, an award-winning breakfast and lunch joint in the Marina District and Bake Sale Bakery in the East Village. She had appeared on the Food Network on numerous occasions and is active in the San Diego Restaurant Association.
Manager / Sommelier / Cicerone
Molly Brooks-Thornton is a native San Diegan, who earned a BA in history from Pitzer College in Claremont, CA and a MA in history from San Diego State University before deciding to turn her passion for learning towards wine, beer, and service. She coordinated the beer and wine list at the Barrel Room in San Diego before joining the Banker’s Hill Team.
Molly is an accredited Certified Sommelier with the Court of Master Sommeliers, Certified Specialist of Wine with the Society of Wine Educators, and a Certified Cicerone.
Christian Siglin has over 11 years of experience in the bar & hospitality industry. Siglin, a native San Diegan, most recently worked as bar manager at Craft & Commerce. Prior to that he was part of the opening team at Noble Experiment, where he trained with and worked under two of New York’s most highly-regarded bartenders; Sam Ross (Milk & Honey, Attaboy) and Phil Ward (Mayahuel, Death & Co.).