Chef Chris Fischer - Biography
Chef Chris Fischer is making his family proud. In the winter of 2013, Fischer, a 12th generation Martha’s Vineyard Islander, accepted the position as executive chef at the Beach Plum Inn in Menemsha. He renovated the dining room, built and refinished tables—including one table originally constructed by his grandfather—, installed the reclaimed-wood beams in the ceiling, and even selected the art on the walls. He writes his menu every day at 3:00 pm, with the best of what the farm, the ocean, the woods, and the island’s cows, pigs, sheep, chickens, and rabbits have to offer. His dishes normally include no more ingredients than he can count on his hand. “We’re just trying our best to make the best food,” says Fischer.
Fischer is also continuing his family’s farming tradition and managing Beetlebung Farm in Chilmark, a position he inherited from his Grandfather Albert “Ozzie” Fischer. Off island, this college and culinary school drop-out, cultivated his culinary skills in New York City at Mario Batali’s Babbo; at the Rome Sustainable Food Project under Alice Waters; and in London at River Café and St. John Bread and Wine. In his spare time he enjoys sleeping.