Years of Participation
After attending Johnson & Wales University in Providence, Rhode Island, Fisher worked as an assistant pastry chef at Le Bec Fin in Philadelphia, Pennsylvania and Miel Patisserie in Cherry Hill, New Jersey before joining the team at acclaimed The French Laundry restaurant in Yountville, California as the chef de partie for over two years. In 2012, Fisher traveled to Girona, Spain where he was chef de partie at Michelin three-star restaurant El Cellar de Can Roca, working alongside Jordi Roca. In mid-2013, Fisher returned stateside as the pastry chef and sous chef at [ONE] Restaurant in Chapel Hill, North Carolina. In April 2016, Fisher became pastry chef at Herons Restaurant with Executive Chef Steven Greene, where the two excel in cross utilizing complimentary techniques to create a symbiotic relationship between savory and sweet for a singular dining experience.
Fisher brings great artistic expression to his creations, with a philosophy focused on highlighting the juxtaposition between art and food to create thought provoking and artistic dishes with a perfect balance of sweet and savory flavors. Chocolate is a particular specialty, as Fisher contributed to the creation of the chocolate program at The French Laundry. He loves to share his passion with guests and locals offering his industry knowledge and expertise on all things sweet.