Meet our Chefs

Richard Fisher, Executive Chef

A skillful chef with extraordinary credentials, Mystic Lake Executive Chef Richard Fisher has a simple philosophy on meal preparation - cook clean and aggressive. He chooses only the best quality products and handles food with care and respect in order to build flavors, not cover them up. Fisher's cooking style of choice is American Regional with French Technique and his preferred fare to prepare is seafood due to the diversity of flavors, texture and seasonality. But the Master Chef's assortment of favorites when it comes to sitting at the table - Vietnamese, Spanish, Mexican and Italian, all for distinct and intriguing reasons - have led to preparation expertise rivaled by few. Fisher and his innovative staff continually develop new culinary offerings from all regions of the world, delighting diners regardless of personal preferences.

Marshall Rosenthal, Executive Pastry Chef

Starting in his early days as a chef at the French Bread Factory in Baltimore, Mystic Lake Executive Pastry Chef Marshall Rosenthal refused to be outworked. Sometimes putting in 20 hours a day to learn from skilled pastry chefs from around the world, Rosenthal honed his craft for more than three decades and continues to do so today even as a leader in his industry. Rosenthal's concoctions go from the most basic to incredibly lavish, but all are done with the same care and precision in mind. It's this focus and attention to detail that help him head a staff of nearly 20 chefs and assistants while creating desserts, pastries, breads and more that look as amazing as they taste.

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