Team

Team

 

CARL SCHROEDER
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.

TERRYL GAVRE
Co-Proprietor

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.

Tyler Nollenberger
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.

Paul Cabrera
General Manager

Paul joined the BANKERS HILL team with more than 10 years of experience in the hospitality industry. Paul is a Southern California native and has worked at numerous area restaurants throughout his career, joining BANKERS HILL from Marina Kitchen 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, where his focus it to continue to foster a culture of high service standards.

Chris Young
Assistant General Manager + Wine Director

Chris joins the BANKERS HILL team with more than 17 years of hospitality experience. His love for wine was sparked while working with Master Sommelier Greg Harrington at Fiamma Restaurant in Scottsdale,

His most recent posts include the Michelin starred Osteria Mozza Beverly Hills, as well as Il Grano Restaurant and Church and State, both in Los Angeles.

Zack Gray
Bar Manager

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.