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Executive Chef Jack Fisher

With an established pedigree honed by years of experience in several of the most celebrated fine dining destinations in the city, Jack Fisher joins the Clayton’s Restaurant Group.

Jack is an Imperial Beach native who began cooking at his mother’s side from an early age.  Jack began his professional culinary career in 1995 at the San Diego Sheraton under the watchful eye of Executive Pastry Chef Randy Mikulas.  From that point Jack has worked in a wide range of award winning restaurants and hotels in San Diego, including Nine-Ten at the Grande Colonial with opening Chef Michael Stebner and later Jason Knibb, both of whom Jack considers to be his mentors.  Jack was also the opening pastry chef at the five star Addison at the Grande Del Mar.  Jack was hired as the pastry chef at Cucina Urbana in Hillcrest, as the opening Chef de Cuisine Sea180 in his hometown of imperial beach, as banquet chef at JSix alongside Chef Christian Graves and most recently as pastry chef,  then executive sous chef at the Town and Country Hotel in Mission Valley.  

In 2005, Jack started his own business, Jack Fisher Confections, a line of high end chocolate bon bons and other sweets. 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". 

Jack currently resides with his wife of 28 years, Judi, and 4 of his 5 children in Imperial Beach, where in 2020, he was elected to the City Council.  Jack is also an avid vintage VW driver and restorer.  We are very grateful to have Jack as the newest executive leader on the Clayton's culinary team with his wide-range of expertise and talent!