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 has appeared on the Food Network on numerous occasions and is active in the San Diego Restaurant Association.
General Manager + Wine Director
Molly Brooks 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 to do the same.
Molly is a Certified Sommelier with the Court of Master Sommeliers, a Certified Cicerone, and continues her pursuit of knowledge through various academic avenues in the beer, wine, spirits, and culinary world.
Assistant General Manager
Paul joins the Bankers Hill team with over ten years in the hospitality industry. Paul is a So-Cal native and has worked at numerous area restaurants throughout his career. He most recently served a three-year stint at Marina Kitchen located at The Marriott Marquis San Diego Marina. He considers himself a student of hospitality, striving to learn every aspect of the industry. His roots stem from the bar, which has taught him to be incredibly service oriented. He is excited to be part of the team at Bankers Hill Bar + Restaurant where his focus it to continue to foster a culture of high service standards.
A recent transplant of the Bay Area, Zack joins the Bankers Hill team with many years of experience in the cocktail industry. His most recent post was opening bar manager at Volta Restaurant in San Francisco. Prior to his assignment at Volta, he was a lead bartender at Perbacco, and Catonga Restaurant, both in San Francisco.