Chris Fisher

Chris Fischer, a native of Martha’s Vineyard, grew up immersed in farming and food. His early education in food came from his father, Albert, a former commercial fisherman, who taught him hunting, fishing, and farming. Fischer spent his boyhood on Martha’s Vineyard, attending a two-room schoolhouse. His family has operated Beetlebung Farm on the island since 1961, a property his grandfather purchased decades earlier. This background instilled in him a sustainable food sensibility from a young age.

Fischer’s culinary career began off-island, where he worked under Mario Batali at Babbo in Manhattan. He also gained international experience cooking in Europe, including a stint at the American Academy in Rome and London’s The River Café. He brought this knowledge back to Martha’s Vineyard, returning full-time in 2007 to run Beetlebung Farm. His approach to cooking emphasizes fresh, local ingredients with minimal pretense, a philosophy rooted in his upbringing. From 2013 to 2015, he served as the chef at Chilmark’s Beach Plum Inn and Restaurant, where he notably removed the wall between the kitchen and dining room to foster connection between chefs and diners.

In 2015, Fischer co-authored “The Beetlebung Farm Cookbook” with Catherine Young, which was published by Little, Brown. This book, a culmination of his experiences and culinary philosophy, received significant acclaim, earning a James Beard Award in 2016 for American Cooking. He also taught as a part-time instructor in Boston University’s Metropolitan College Programs in Food & Wine. Fischer has been the chef at the Covington restaurant in Edgartown, where he continues to feature locally sourced ingredients, many harvested from Beetlebung Farm. He has also been featured in the cooking show “Amy Schumer Learns to Cook” with his wife, Amy Schumer.