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Our Team

Meet Our Team


Born and raised in Southern California, Robin’s culinary journey started at a young age helping a family friend and aspiring chef with catering events for various charities.  Robin began his cooking career at 19, working for San Diego icon Anthony’s Fish Grotto before starting culinary school at The Art Institute of California, San Diego.  From there, Robin worked his way through some of the city’s most well-known eateries before taking his first Executive Chef position at The University Club atop Symphony Towers.  His style can be described as fresh, fun and seasonal, focusing on as many local ingredients as he can get his hands on.  Robin takes his inspiration from the culture and climate of San Diego, incorporating flavors from Mediterranean, Hispanic and Asian influences.

Executive Chef Robin James smiles for the camera with the sun setting in the background




At Top of the Market we pride ourselves on Best in Class Service and Kristine is at the helm.




Wine started out as an interest, turned into a passion and is now knowledge put to use daily. Ericka has explored wineries throughout the state both on personal travels and through wine camps: small groups of industry professionals, taking a deep dive into a particular region together. Ericka has pruned grapes in the Santa Lucia Highlands, blended her own wine in Paso Robles, found fossilized oyster shells in Central Coast soil and fallen in love with the people of the Willamette Valley. It’s the stories behind each bottle that absolutely intrigue her. She has a fondness for family-owned wineries, and Top of the Market’s 100+ bottle list reflects that. In her words “Wine is part art, part science, lots of passion. If you think you don’t like wine you just haven’t found the right one for you. There is nothing better than having a guest fall in love with a bottle of something that wasn’t on their radar.”

Wine Director Ericka Bravo opens a bottle of rose