Urban Kitchen Group Announces Renowned San Diego Chef, Jack Fisher, as Executive Pastry Chef

Chef Jack Fisher

August 27, 2012

With an established pedigree honed by years of experience in several of the most celebrated fine dining destinations in the city, Jack Fisher joins Tracy Borkum's acclaimed Urban Kitchen Group as Executive Pastry Chef. Having served most recently as Pastry Chef alongside Executive Chef Jason Knibb at La Jolla's NINE-TEN, the decorated alum brings a new level of expertise and credibility to Borkum's elite compendium of restaurants including CUCINA urbana, Kensington Grill, CUCINA enoteca as well as Urban Kitchen Catering.

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 pastry 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, Jack 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, before spending 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.

Famed Half baked chocolate cake from NINE TEN

Now, Fisher officially joins Urban Kitchen Group's Executive Chef Joe Magnanelli to create compelling, creative and delicious gastronomical experiences that showcase his mastery of temperature, texture and taste. "Jack is the perfect complement to our philosophy, which places a dedicated emphasis on all things local, seasonal and high-quality,” says Borkum. “He's worked with some of the finest chefs in San Diego, and his creative offerings are nothing short of exceptional. We're thrilled to have him as a part of our team as we continue to expand our business."

In addition to innovative pastries such as almond polenta cake with macerated plum, e.v.o.o. semifreddo and caramel panna cotta in a jar, Fisher is also executing an ambitious in-house cheese program at CUCINA urbana & CUCINA enoteca as well as preparing house made, artisanal breads from scratch.

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”.

Get to know chef Jack Fisher while learning how to make a half baked chocolate cake by watching the below video.