Pastry Chef, The Marrow
After graduating cum laude with a degree in English from Kenyon College, Ginger Fisher returned to her hometown of Pittsburgh, PA where she volunteered for Pastry Chef Ruth Beatty at a local country club. It was there that Ginger first fell in love with the kitchen. It wasn't long before she enrolled in the Culinary Institute of America (C.I.A) to further her education.
While attending the C.I.A., Ginger interned at Tom Colicchio's Craft restaurant in Manhattan, where under the guidance of renowned pastry chef Karen Demasco, she learned the importance of employing simple and seasonal ingredients to create delicious desserts.
Following graduation, Ginger accepted a position at Harold Dieterle and Alicia Nosenzo's West Village restaurant, Perilla. In fall 2010, Ginger went on to create the Thai-inspired dessert menu for Dieterle and Nosenzo's second restaurant, Kin Shop.
The following year, in spring 2011, Ginger left Perilla and Kin Shop to gain first-hand experience working in a successful neighborhood bakery, where she honed her skills in chocolate work and cake decorating.
In December 2012, Harold and Alicia asked Ginger to be the opening pastry chef at their third Manhattan restaurant, The Marrow, whose menu is devoted to the German and Italian cuisines of the chef's cultural heritage.
As the pastry chef at The Marrow, Ginger has received critical acclaim for her desserts. In
The New York Times review of The Marrow, restaurant critic Pete Wells noted that Ginger's "dessert lineup goes from one pleasure to another," and New York Magazine later declared her Ginger Stout Cake the "Best Cake of 2013" in their perennial "Best Of" issue. Ginger resides in Brooklyn and recently ran her first NYC Marathon.