The Flavor: Chef Jim Fischer, Shula's 347 Grill
Chef Jim Fischer began his career long before he became an adult – he worked for his uncle’s Mexican restaurant at just 12 years old! Now the head chef at Shula’s 347 (located at the Sheraton Roanoke) for a little over a year, he’s bringing his talents to the Star City. From lobster tail to black-tipped shark, Fischer is making sure Shula’s 347 is known for its fresh seafood and higher-end menu.
After an eight-year stint in the service, Fischer went back into the kitchen with hotels around the country. He’s worked in Michigan, Boston and North Carolina, just to name a few, and studied in a training program under Todd English, who passed on his extensive knowledge about seafood to Fischer. He also studied under Chef Herve Guillard in Connecticut (a more French type of cooking) and learned many lessons from the older ladies in Georgia about Creole and Southern-fried goodness. His current challenge is learning Indian cuisine.
Fischer says that Roanoke is a bit slower-paced than the major cities he’s lived in, but it doesn’t affect him or his technique. He’s all about putting out a consistent dish with a unique flair specific for the area’s customers.
“I live for the comments,” he says. “I love pleasing people and to keep them coming back. If I do only one thing for Shula’s during my time here, it’s bringing our name in as a premier Roanoke restaurant.”
In his limited free time, Fischer spends his days fly-fishing on the Roanoke River. He also grows all his own herbs and several other items like tomatoes.
Fischer chose to showcase what might be your perfect summer recipe, with fresh rockfish and a pineapple-mango salsa.