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Jack Fisher

Executive Chef

 

With an established pedigree honed by years of experience in several of the most celebrated fine dining destinations in the city, Jack Fisher joins Executive Chef Ken Irvine as Chef de Cuisine to launch SEA180º, a contemporary beachfront tavern, launching in Imperial Beach in late 2013. Having served most recently as Pastry Chef of Tracy Borkum's Urban Kitchen Group, the decorated alum returns to his hometown and current neighborhood of IB to once again put his spin on savory cuisine.

Over the course of two decades, Fisher has cultivated pasty programs for an impressive roster of talented chefs in several of the premier restaurants in Southern California. Beginning his early career in 1995 at the San Diego Sheraton under the watchful eye of Executive Pastry Chef Randy Mikulas, Jack then moved to Loews Coronado to take on the role of Pastry Chef for the very popular Azzura Point led by Executive Chef James Boyce. Following Boyce’s departure, he worked side by side with new Azzura Point Chef de Cuisine Michael Stebner, whom Jack continued to work with for the next five years.

During this time, Jack followed Chef Stebner to NINE-TEN in La Jolla, and opened Region Restaurant in Hillcrest. Fisher then spent three months with Executive Pastry Chef Richard Ruskell at the five-star Montage Resort in Laguna Beach. It was at this time that Fisher returned to NINE-TEN under the watchful eye of Executive Chef Jason Knibb. After leaving NINE-TEN, Jack was part of the opening team at Addison at the Grand Del Mar and then went on to Jack's La Jolla. In 2005, he once again returned to NINE-TEN to work with Chef Knibb and also started his own business, Jack Fisher Confections.

Now, Fisher officially joins the Cohn Restaurant Group to craft exceptionally prepared seafood, featuring Pacific Rim flavors as well as the French, Italian and Mediterranean influences that were introduced to Baja during the Prohibition era. Awarded "Best San Diego Chocolatier" in 2010 by Riviera Magazine, Jack has had the opportunity to participate in many local celebrity chef events including Taste of the Nation, Chef’s Celebration, Celebrate the Craft, and two James Beard "out of house" events. Jack has also had the opportunity to cook at the James Beard House in NYC, as well as work as a sous chef on the Food Network’s popular show "Iron Chef".