Meet Our Team
RYAN MENCIK, CHEF DE CUISINE, TOP OF THE MARKET
Chef Mencik is responsible for all aspects of menu development, food execution and ingredient sourcing.
He enjoys working closely with local purveyors and the seasoned Top of the Market team to bring a new seasonal focus and continued fine dining experience to both new and returning guests.
JEREMY LOOMIS, CORPORATE CHEF, THE FISH MARKET RESTAURANTS, INC.
Chef Loomis caught the cooking bug from his grandmother at age seven. After completing high school in Michigan, he took his first step onto the restaurant ladder as a dishwasher at a local bar and grille. His enthusiasm for cooking was quickly evident and in a few months he became a cook on their team. Craving more knowledge, he took a position with Greenleaf Hospitality Group Radisson for three years, where he was immersed in fine dining and operations.
With a knife bag in hand, Chef Loomis moved to San Diego in 2013. He built a reputation for himself first with Hakkasan Group / Searsucker and later as a part of the opening team at the acclaimed Herb & Wood restaurant in Little Italy.
Chef Loomis accepted a position as Executive Chef at Top of the Market in May of 2018. His ability to bring new, global flavors to seafood while continuously highlighting the quality of fresh, locally sourced fish and produce was undeniable. This, combined with his recognition that some classics simply need to be redefined, was exactly what Top of the Market’s parent restaurant group, The Fish Market Restaurants, Inc., needed coming out of the 2020 pandemic. Chef Loomis was promoted to Corporate Chef in February 2021 and now spends his time building the culinary teams at all locations and developing relationships with local purveyors. Sometimes you’ll find him at Disneyland with his partner Ashley and their beautiful daughters, Farrah and Faye.