Heart di Vite: For the Love of Art, Science, and Our Environment

What happens when we bring together Napa Valley’s finest biodynamic winemakers with San Diego’s top green chefs?


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Chef Jack Fisher

Jack Fisher Confections

Jack’s cooking career started at the 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 working with Executive Pastry Chef, Randy Mikulas, who showed Jack the basics of pastry and much more. Following, Jack came to Loews Coronado working as the pastry chef for the very popular Azzura Point. This was followed by arriving at 910 under the eye of Executive Chef Jason Knibb, who Jack cites as opening his eyes to a whole new style of plating. In February of 2007, Jack was hired by Executive Chef Tony DiSalvo to run the pastry department at Jack’s La Jolla. In 2008, Jack launched his own brand of fine chocolates, Jack Fisher Confections. Currently, he works as the pastry chef of 910 in downtown La Jolla. Jack is a native of Imperial Beach where he lives with his wife and four children.