Executive Chef, Timothy Fischer
Executive Chef Timothy Fischer joins Crystal Springs Resort following an illustrious 25+ year career at some of the finest boutique hotels in the country.
Chef Fischer's life has always revolved around food from his earliest memories of cooking and canning with his mother and grandmother. A native Minnesotan, Fischer began his hotel and restaurant career at the age of 14. He has worked at many award-winning establishments including Grand View Lodge in Nisswa, Minnesota where his passion evolved. After graduating with honors from the Culinary Institute of America, Hyde Park, New York in 1997, he moved on to the Little Nell in Aspen, Colo. (James Beard "Best Chef" award, Mobil Five Star and AAA Five Diamond rating), The Inn at Little Washington in Washington, Va. (James Beard “Best Chef” award, Mobil Five Star and AAA Five Diamond rating), La Mansion Del Rio, San Antonio, Texas (AAA Four Diamond rating), Lost Lake Lodge, Lakeshore, Minn. (AAA Three Diamond rating), Big Sandy Lodge, McGregor, Minn. and Canoe Bay Resort, Chetek, Wis. (Mobil Four Star rating). Most recently Chef Fischer was Executive Chef at one of North Dakota's farm-to-table hotels, the Hotel Donaldson, where in 2011 he was nominated for the JBF Award, Best Chef: Midwest. Along with countless other awards for food, wine and service, Fischer and his team quickly made the Hotel Donaldson one of the greatest in the region.
"Food is my life," Chef Fischer said. Having traveled across the Americas including Mexico and Canada, along with several trips to Europe, Chef Fischer has worked alongside some of the most acclaimed chefs in the business, such as Thomas Keller, Daniel Boulud, Patrick O'Connell, Jean Louis Pallidin, Keith Luce, George Mahaffey and many others. Fischer has a true dedication to the farm-to-table approach and has often been known to get his "hands dirty" in the fields to ensure that he and his staff are serving the freshest, finest ingredients.
The community is also a big part of Chef Fischer's life. He has worked with the Chaine des Rotisseurs and local schools to promote higher education and a greater respect for food and the farm-to-table movement. He regularly partners with local farmers to ensure the best organic foods and practices are in use and has also set up several gardens for his restaurants. In addition, Chef Fischer has collaborated with non-profit agencies such as the National Aids Foundation, has served as Chair Chef for the March of Dimes, and has consistently given time, support, and foods to local food banks when possible.
Already a part of three James Beard award-winning restaurant teams, Chef Fischer is excited to bring his experience and dedication to the Crystal Springs Resort. He was drawn to Crystal Springs because of its commitment to sustainable products and the culinary arts. “I like to use local ingredients. It comes in fresh, we cook it right away and we know it’s going out fresh - that’s paramount. If it looks, smells, and tastes great and is artfully arranged and our guests get a complete sensory experience, that’s culinary artistry to me,” said Chef Fischer.