Meet the Crew

 

Chef de Cuisine Hans Korompis

Hans grew up in Singapore and moved to the US at the age of 20. After years of working in Tom Douglas Restaurants and running his ownChicken Rice stand, Hans started working at Salt and Iron and quickly became an all-star working every station in the restaurant. Hans brings his unique palate and view on food to The Market. Inspired by his travels Hans is excited for an opportunity to showcase fresh seafood
from various parts of the world with key influences from Southeast Asia, Central America and the Pacific Northwest.

Executive Sous Chef Skyeler Milgate

Skyeler holds sous chef positions at both THE MAR·KET and Salt & Iron in Downtown Edmonds.  A veteran of the restaurant industry with long term experience in restaurants across Washington, Skyeler brings his unique persepective on food and Northwest flavors. 

Executive Sous Chef Luis Brambila

Chef Luis holds the chef de cuisine position at our sister restaurant Bar Dojo.  As a true master of his craft, Chef Luis brings extensive knowledge of exotic seafood and preparation styles to THE MAR·KET.  You'll find his influence of "Chino Latino Cuisine" truely inspiring. 

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