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 ACME Southern Kitchen & Bar in the East Village. She had appeared on the Food Network on numerous occasions and is active in the San Diego Restaurant Association.
J.M. WOODY VAN HORN
A Southern California native, J.M Woody van Horn completed his culinary degree at the Culinary Institute of America, Hyde Park, New York, followed by the Accelerated Wine and Beverage program at the CIA, Greystone, Saint Helena.
While in New York he worked in the kitchen of Blue Hill at Stone Barns, and while in Napa, he served as assistant general manager and wine director at Goose and Gander, St. Helena.
He most recently held the position of manager with the Thomas Keller Restaurant Group at Bouchon in Yountville.
Woody is an accredited Certified Sommelier by the Court of Master Sommeliers, Certified Wine Professional by the Culinary Institute of America, as well as a Certified Specialist of Spirits & Wine by the Society of Wine Educators.
Woody also served four years in the US Navy as an Operations Specialist, Second Class Petty Officer.
Assistant General Manager / Sommelier
Christian Siglin has over 11 years of experience in the Bar & Hospitality Industry. Siglin, a native San Diegian, most recently worked as bar manager at Craft & Commerce. Prior to that h was part of the opening team at Nobel 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.).