Teddy Fisher

With more than a decade of experience across three countries and nine cities, Teddy Fisher has built his career by seeking out demanding kitchens and strong mentors. From launching a gastropub concept in Vietnam to working under chefs shaped by the Bocuse lineage, he has pursued environments that challenge his range and discipline. Fisher credits his mentors for shaping both his technical foundation and leadership perspective. His philosophy is rooted in systems and consistency, reinforced by his belief that passion fuels the work but structure sustains it. He encourages young chefs to find mentors, stay loyal, remain hungry, and commit to improving even one percent each day.

Club + Resort Chef (C+RC) What does it mean to you to be a C+RC 40 under 40 honoree?
Teddy Fisher (TF): Being selected as a C+RC 40 Under 40 honoree is a tremendous honor. It represents the culmination of the time, effort, guidance, and genuine care my mentors have invested in me throughout my career, and serves as reassurance that their belief in me has not gone to waste. Beyond personal recognition, it means a great deal to know that my journey can inspire others, just as past honorees have inspired me to continue pushing forward and striving for excellence in my career. It is humbling to think that many of the mentors and individuals I admire have been nominated for this award, and that I am now one of them.

C+RC: What quote summarizes your culinary or career philosophy?
TF: "Passion is the fuel, but systems keep you running. Consistency is one of the hardest things to achieve, but when you do, success is usually nearby. Systems help you stay consistent, and passion is why you never stop."

C+RC: What inspired your career in the club and resort industry?
TF: My mentors. They have always been, and will always be, the reason I continue to pursue my goals. The chefs who taught me everything they knew about food helped shape the skill set I carry today, but more importantly, they shaped who I am as a professional.

Andrew Haapala taught me that it does not matter where you come from; if you are a badass, you are a badass.

Nicholas Drew showed me how to tame and control the stresses of the kitchen, how to find consistency in the chaos, and not just how to survive in it, but how to thrive.

Michael Matarazzo taught me that to be a great chef, you must learn to be a great leader; making a perfect pâté en croûte does not make you great. He showed me that food is often the easiest part of the equation and that people should always come first, above all else.

C+RC: Can you share a personal challenge you've faced in your career and explain how it has shaped you as a chef?
TF: One of the greatest challenges I faced in my career came early, when I needed to help my father support our family after financial hardship. This responsibility pushed me to make the difficult decision to move to Vietnam, a country where I did not speak the language. In many ways, the only language I knew how to speak there was food. That experience forced me to adapt quickly, rely on my work ethic, and learn how to thrive under pressure in an unfamiliar environment. It taught me resilience, humility, and the importance of communication beyond words. Navigating those challenges shaped my ability to stay calm, focused, and solution-oriented—qualities that continue to define my philosophy as a chef to this day.

C+RC: What advice would you offer young chefs aiming to excel in the club and resort culinary industry?
TF: Find your people, find your mentors, and be loyal. Always stay hungry and strive to be even 1% better every day. If you fail, learn from it and keep moving forward. Most importantly, look at the people above you, your mentors, and those you believe are “winning,” and remind yourself, “If you can do it, I can do it, too.” That is something I have always told myself, over and over, and that mindset continues to drive me to push forward in my career.