Carl Schroeder graduated in 1996 from the Culinary Institute of America in Hyde Park, New York, and then worked at a number of notable California restaurants under top chefs, including Aqua in San Francisco with Chef Michael Mina, and Lark Creek Inn in Marin with Chef Bradley Ogden. In 2002 he became executive chef at Ogden’s Arterra Restaurant in Del Mar. During this time Schroeder received numerous honors, including Best Hotel Chef Series, the James Beard Foundation’s California Chef of the Year 2004, and the California Travel Industry Association’s Top 8 Chefs in Southern California. He has been featured in Bon Appétit, 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.