Chef Loomis caught the cooking “bug” from his grandmother at just 7 years old. After completing High School in Michigan, he took a job in retail management but quickly left it to step onto the first rung of the restaurant ladder as a dishwasher at a local bar and grille. His enthusiasm for cooking was quickly evident and in a few short 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. Since then, he has been building a reputation for himself first with Hakkasan Group / Searsucker and as a part of the opening team in 2016 at the acclaimed Herb & Wood restaurant in Little Italy.
At Top of the Market, Chef Loomis is responsible for all aspects of menu development and food execution. 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.