Richard Fisher – Executive Chef_ Mystic Lake Casino Hotel

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					Richard Fisher – Executive Chef, Mystic Lake Casino Hotel A skillful chef with extraordinary credentials, Mystic Lake Executive Chef Richard Fisher has a simple philosophy on meal preparation – cook clean and aggressive. He chooses only the best quality products and handles food with care and respect in order to build flavors, not cover them up. Fisher’s cooking style of choice is American Regional with French Technique and his preferred fare to prepare is seafood due to the diversity of flavors, texture and seasonality. But the Master Chef’s assortment of favorites when it comes to sitting at the table – Vietnamese, Spanish, Mexican and Italian, all for distinct and intriguing reasons – have led to preparation expertise rivaled by few. The menus at Mystic Lake’s seven distinctive restaurants are ever-evolving as Fisher and his innovative staff continually develops new culinary offerings. Fisher’s staff creates foods from all regions of the world, delighting diners regardless of personal preferences. “Food has the ability to create memories for people,” Fisher said. “When you feed someone a great meal you become family, so the connection between the chef and the diner can become a very strong relationship.” That sense of satisfaction is increased exponentially by the challenge of successfully running a complex and constantly-growing operation. “It is very rewarding to have seen the operations growth over the past 8-plus years,” Fisher said, “knowing that it will continue to evolve for many years to come.” Honors Honorable Order of the Golden Toque Member American Culinary Federation Gold Medal Crystal Classic Ice Competition – First Place Great Miami “Hot Pursuit” Cook-Off Champion International Chili Society Competition – Florida State Champion Caterer of Former President Bill Clinton’s 50th Birthday Party Master Chef – Master World Master Chef Society American Culinary Federation – Certified Executive Chef Food Service News Top 25 Chefs

Education and Training Graduate of Pennsylvania Institute of Culinary Arts, 1991 Culinary Institute of America – Continued Education Classes, 2001-2008 LaVarenne at the Greenbrier, 1999 Completed programs at… Ecole Le Cordon Bleu (Paris) Ecole Ritz-Escoffier (Paris) Ecole LeNotre (Paris) Completed Stages at… Chateau du Sureau (Oakhurst, CA) The French Laundry under renowned Chef Thomas Keller (Napa Valley, CA) Peninsula Club (Hong Kong) Hotel Lutetia (Paris) Hotel Excelsior (Cologne, Germany) Grand Hotel (Vienna, Austria) Events/Appearances Share our Strengths “Taste of the Nation” March of Dimes “Signature Chefs Auction” National Kidney Foundation Chefs Dinner KARE 11 KSTP 5 KMSP FOX 9 KFAN with the Common Man MOA Cooking Demo Chaine des Rottiseurs Guest Chef MPLS- St. Paul Magazine Where Magazine Chef Magazine Food Service News Top 25 Chefs National Culinary review Previous Experience Executive Sous Chef – Soaring Eagle Casino & Resort; Mt. Pleasant, MI Executive Chef – Jackson Hole Mountain Resort; Jackson Hole, WY Executive Chef – Spring Creek Resort; Jackson Hole, WY Personal Chef – Rockefeller’s JY Ranch; Jackson Hole, WY

Yacht Club Executive Chef – Turnberry Isle Resort & Club; Miami, FL Sous Chef – Boca Raton Resort & Club; Boca Raton, FL Chef Tournant – Duquesne Club; Pittsburgh, PA