Photo by Raul Gomez

HoDo Rockstar - Chef Nominated for Best Chef in Midwest

By Jesus Decano Rama-Luna
Contribuing Writer

“It’s a Long Way To the Top (If You Wanna Rock ‘n’ Roll)” - AC/DC

“Cook with love and Great things will follow!”  -Hotel Donaldson Executive Chef Tim Fischer

No matter your art, trade or profession, AC/DC’s words ring true. At age 14, HoDo Executive Chef Tim Fischer began his professional cooking career, one that has taken him from New York, to Colorado, to Washington D.C., to Texas and now back to the Midwest and the HoDo, where he took over the kitchen in January 2010. And where he’s rocking and rolling.

This year, Chef Fischer’s talent and dedication led to recognition by the James Beard Foundation, which selected him as a semi-finalist for its annual Best Chef in the Midwest award. The JBF awards are the country’s most coveted honor for chefs and others employed in the food and restaurant industry.  Time magazine has called the awards “the Oscars of the food world.” From hundreds of nominations, JBF’s Restaurant and Chef Awards Committee produces a ballot with approximately 20 semifinalists in each category. This year’s semifinalists for Best Chef in the Midwest include chefs from Wisconsin, Minnesota, Kansas, Nebraska, Missouri, Iowa and with the selection of Tim Fischer, North Dakota. 

“It is a huge honor for myself and for all of the hardworking staff at the HoDo,” Fischer said. “At first I was in shock, but gracious that people recognize the hard work and dedication to the craft that truly goes into every dish.”  Citing influences that include Eric Ripert, Daniel Boulud,  Patrick O ‘Connell, Paul Prudholm, Jean Georges and “really any chef that cooks from the soul of himself and his product!!” 

Fischer’s success resulted from years of dedication to his craft. As recapped on the HoDo website: “a native Minnesotan, [he] began his hotel and restaurant career in 1991 at the Grand View Lodge in Nisswa, Minn. After graduating from the Culinary Institute of America, Hyde Park, N. York in 1997, he moved on to work at the Little Nell in Aspen, Colo. (James Beard “Best Chef” award, Mobil Five Star and AAA Five Diamond rating), The Inn at Little Washington in Washington, Va. (James Beard “Best Chef” award, Mobil Five Star, AAA Five Diamond rating), La Mansion Del Rio, San Antonio, Texas (AAA Four Diamond rating), Lost Lake Lodge, Lakeshore, Minn. (AAA Three Diamond rating), Big Sandy Lodge, McGregor, Minn. and Canoe Bay Resort, Chetek, Wis. (Mobil Four Star rating).” 

“It definitely takes time to succeed in the restaurant biz,: Fischer said, “There are very few that succeed right away. You need to put in your time and gain the respect from your workers diners and followers. I have always said ‘Good Food Takes Time’ and ‘All Chefs Wanna Rock and Roll.’”
 
When asked to compare his working style to music, Fischer responded, “Metallica of the early days! Hard hitting, cutting edge, in your face and straight to the point!”  Yet underlying Fischer’s straight-ahead style appears a philosophy of food that brings to mind author Michael Pollan.

“I really enjoy all of the foods that we cook,” Fischer explained, “but I really love that we have so many local farmers that are excited to deliver the BEST product possible. Bison has long been a favorite of mine and I am proud to have spent time at NDSU in the past and I think serving Bison in ND makes complete sense. All of our foods are sustainable and regional as much as possible. I use a true farm to table and back to farm approach. We are truly [a] 100% scratch kitchen!” 
 
HPR congratulates Chef Fischer and the Hotel Donaldson. His accomplishment is a boon not just for the Hotel Donaldson, but for all of North Dakota’s restaurants. And if you haven’t experienced dinner at the HoDo … it’s about time you do.

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