Meet the Team
Chef David Fisher began his culinary career the moment he first served a beautifully executed grilled cheese at his parents' family restaurant. After attending Johnson and Wales, he competed in ACF Competitions and medaled - twice. From barbecue in Oklahoma to Michelin in New York City, David amassed an impressive repertoire of cooking techniques throughout his many years in the industry. He met his wife Serena while cooking at Pearl and Ash, and they went on to create a 12-course dinner pop-up at BoxKite in the East Village.
In June 2017, David moved to California to pursue his interest in the legendary California produce. He held the roles of Chef de Cuisine at both Bird Dog in Palo Alto and Sorrel in Pacific Heights, before discovering the available 300 Precita Avenue space. When he first laid eyes on the building, he knew this would be the space for his maiden restaurant.
Serena Chow Fisher
Chef Serena Chow Fisher’s love of pastry stems from sharing mint chocolate chip ice cream with her childhood best friend and making funfetti cakes for her stuffed animals. Her first kitchen job was at a West Village cupcake, wine and beer bar, until she graduated from New York University. She decided to pursue her passion for cooking at the French Culinary Institute before landing the prestigious gig working under Angela Pinkerton at Eleven Madison Park.
Since then, she’s been the Pastry Chef at Pearl and Ash (where she met her husband, David) and Kat & Theo, before moving to California to be closer to her family. She held the roles of Pastry Chef at Bird Dog and Bakery Manager at Backhaus, before partnering with David to open their dream restaurant on the corner of Precita and Folsom in San Francisco’s Bernal Heights.