Jack’s cooking career started at the early age of 14. After spending 10 years in various positions on the savory side of things he found himself in the pastry kitchen at the San Diego Sheraton under the watchful eye of Executive Pastry Chef, Randy Mikulas. It was Mikulas who showed Jack the basics of pastry and much more. After spending three years there getting his “feet wet”, Jack moved jobs and wound up at Loews Coronado working as the pastry chef for the very popular Azzura Point lead by Executive Chef James Boyce. “Shortly after I got there I realized that I was in over my head, but I was determined to make it. Chef Boyce is really demanding, but he taught me some of the most important lessons on understanding the harmony that should exist between savory and pastry”. After Boyce’s departing, Jack worked side by side with new Azzura Point Chef de Cuisine Micheal Stebner. Stebner is a Boyce protégé who Jack continued to work with for the next five years. During this time Jack followed Chef Stebner to 910 in La Jolla, and opened Region Restaurant in Hillcrest, which Stebner was the owner. Following his departure from there, Jack spent three months with Executive Pastry Chef Richard Ruskell at the five star Montage Resort in Laguna Beach, followed by a return to 910 under the watchful eye of Executive Chef Jason Knibb, who Jack cites as opening his eyes to a whole new style of plating. Leaving Chef Knibb to open Addison was hard to do, but Chef Knibb was understanding. Jack soon jumped to Jack's La Jolla but then decided it was time to break out on his own.
As Chef/owner of his own company, Jack Fisher Confections, Jack now works as a consultant for some of San Diego's fine dining restaurants. He also produces a line of his own signature chocolates based in the traditions of European style chocolate making, but with American flair, and something for every taste. From the "to die for" salted caramels to the crunchy hazelnut feuittine, all the way down to his rosemary-orange and sensuous rosewater white chocolate combination, Jack has a passion for quality and commitment to his craft.
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. Jack is a native of Imperial Beach, just north of the Mexico/US border, and continues to live there with his wife and four children.