“It’s funny because during high school, I did what most teenagers in New Orleans do. I worked in a restaurant. After high school, I started thinking about enrolling in culinary school, which of course would’ve cost money. My manager at the time said, ‘Don’t do that! You’ll get the best education of your life right here in this kitchen! For free!’ And he was right!” Those outside the industry may be unfamiliar with the inner workings of a commercial kitchen. Knowing how to source, manage costs, hire talented people who can work together in a hot, tight environment— those are just a few of the necessary components to being successful.
“This whole restaurant was built on the question ‘Why?’ Johnny is always asking, ‘Why do we do it this way?’ Bill says. “And based on that, I encourage my team to challenge me. If you’ve got a better idea for a sauce, bring it on! Everyone is encouraged to contribute.”
As a Top 20 James Beard Award nominee in 2016, 2017 and 2018, Bill’s devotion to his team, his craft, and his gift for gastronomy appears on each plate. “My philosophy is pretty simple. I try to cook everything like I’m cooking for my mom or my grandma because let’s be honest, you put more into it when cooking for your family.”
A deeply experienced restaurant professional, upon her arrival in August 2016, Sara quickly found her comfort zone. “Johnny’s integrity and beliefs are like mine. We spend a lot of time together talking about ideas and our vision. Authenticity is a favorite topic. When you walk in, everything from the server’s uniform, lighting, music level, and the way we speak to you is designed to create an authentic experience. And it’s genuine.”
The ever-evolving restaurant industry has seen one constant: Customer Service. No matter if your reservation was made from an app or a phone call, consistency is key to maintaining quality. “I’m always asking my staff, tell me about the last customer service experience you had. Whether it’s a restaurant or a bank, you’re spending money, so what was that experience like?” Their answers help formulate the tiny touches that contribute to a Fisher’s dining experience.
And then there’s the wine. “The wine training is never ending. I taste as much as I can, and read about wine on a daily basis. I’m very fortunate to work in an atmosphere that encourages learning. Hopefully, my wine selection and pairing training shines through during your meal.”
“Sara’s one of the best wine professionals in the country,” says Johnny. Hard to argue as she was nominated Top 20 by James Beard in 2013 & 2014 in the category for Best Wine Program in the United States and mentioned as director of one of the Top 100 Wine Programs in the country by Wine Enthusiast Magazine.