Market Restaurant + Bar Cookbook Seasonally Inspired Cuisine From Southern California's Carl Schroeder

After graduating in 1996 from the Culinary Institute of America in Hyde Park, New York, Executive Chef/Owner Carl Schroeder of Market Restaurant + Bar worked at a number of notable restaurants under top chefs including: San Francisco’s Aqua, with Chef Michael Mina and Marin’s Lark Creek Inn, with Chef Bradley Ogden. In 2002, Schroeder joined Ogden as Executive Chef opening Arterra Restaurant in Del Mar,CA. During this time, he received numerous honors such as: “Best Hotel Chef Series.” James Beard Foundation: “California Chef of the Year 2004.” California Travel Industry Association: “Top 8 Chefs in Southern California.” He has been featured in Bon Appetit, Gourmet, San Diego Union Tribune, Los Angeles Times, New York Times, San Diego Magazine, Coastal Living, Hotel Bel Air Magazine, Art Culinaire, and other publications. He has been nominated for a James Beard Award three times, most recently in 2013.

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