Co-Proprietor / Executive Chef
After graduating from the Culinary Institute of America, Hyde Park, co-proprietor Carl 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, Calif.
In 2006, Schroeder opened the highly regarded MARKET Restaurant + Bar in Del Mar. MARKET has received numerous awards and accolades from local and 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 Restaurateur Terryl Gavre teamed up to open BANKERS HILL Bar + Restaurant, followed by a BANKERS HILL Bar at the San Diego Airport in 2014.
Co-proprietor Terryl Gavre met Schroeder in 2002 while she was Food Editor for Ranch & Coast magazine; she interviewed him for an article she was working on and like-minded, they became instant friends.
In 2006, Terryl 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. She has appeared on the Food Network on numerous occasions and is active in the San Diego Restaurant Association. Gavre writes often for her blog, “Peace, Love and Mayo,” which is available at www.peaceloveandmayo.com. Follow her on Instagram @terrylgavre.
Chef de Cuisine
A native of Santa Cruz, Calif., Tyler attended The Cabrillo School of Hospitality. After garnering a few years of experience in some of the area’s finer restaurants, including The Shadowbrook Lodge, Nollenberger did a stint at Alinea Restaurant in Chicago before he joined Chef Carl Schroeder at MARKET Restaurant + Bar in 2010 where he served as sous chef. Working along Schroeder for more than six years made him the perfect candidate for the Chef de Cuisine position at BANKERS HILL Bar + Restaurant, MARKET’s more casual downtown outpost.
EXECUTIVE SOUS CHEF
After a taste of the restaurant business as a dishwasher in high school, Joseph enrolled and graduated from the Le Cordon Bleu in Pasadena California. Upon his graduation, he accepted a position as Garde Manger Cook at Market Restaurant + Bar and under the guidance of Chef Carl Schroeder, he worked his way through all of the positions including hot line cook. In 2016, he joined the team at Bankers Hill Bar + Restaurant as Executive Sous Chef.
GENERAL MANAGER / WINE DIRECTOR
A native Californian, Michael joined the Bankers Hill team in 2017. He started working in the restaurant world long before he knew it would become his career, working in a variety of roles from host to General Manager. He spent time in Chicago, where he turned his passion for wine and hospitality into a career. Michael has directed a wide array of wine programs and restaurants as large as The Langham Chicago’s Travelle Bar + Restaurant’s 1,800 label list, to managing and overseeing White Oak Tavern’s highly curated 60 bottle list. He returned to California in 2016 to accept a position as Wine Director for the Marriott Marquis San Diego. He is a Certified Sommelier through the Court of Master Sommeliers, and is currently studying for the advanced certification. Beyond his passion for wine, Mike is also a certified beer server and is studying to becoming a Cicerone.
A lifelong New Yorker, Colin Berger joined the Bankers Hill team in 2016. He began in the industry at fourteen, peeling potatoes for his family’s restaurant. He spent over a decade in New York City’s fine dining scene and headed up the bar program for bars around the city including Bar Breton and Me Bar. He currently lives in Bankers Hill.