Secret ingredient

Winter 2025 California Bountiful magazine

cross — Chef John Fisher learned to cook at his grandmother’s side. Photo: © 2025 Philip Fuentes

Chef savors joy in community connections

Story by Barbara Arciero
Photos by Philip Fuentes

John Fisher discovered his life’s work in a restaurant kitchen at the age of 14. Aside from a stint as a hydraulic mechanic in the U.S. Navy and a few other jobs, he’s been there ever since.

“I found something I loved to do and just stuck with it, and have been fortunate enough to have a lot of people put their trust in me to run their kitchens,” he says.

This month, the California native marks his one-year anniversary as general manager and executive chef of Reata on 3rd. Reata, which means “lasso” in Spanish, is located on North Third Avenue in Oakdale, the self-proclaimed Cowboy Capital of the World.

Locally raised beef is a highlight at Reata, of course, but Fisher also draws from the state’s diverse cultural traditions and cooking styles to craft a varied menu.

One of his top priorities is sourcing ingredients from the farms and ranches in his community.

“Local sourcing is important to me because here we are in the heart of the Central Valley of California, and if we can’t use what we’re growing here, then we have issues,” he says with a laugh. “I like to support the small guys and the people that are doing a good job here locally. We’re trying to make an impact on other people’s lives.”

Although Fisher is passionate about supporting local producers, he says his love for food extends beyond the ingredients or even the finished product.

“My enjoyment comes from seeing people happy after eating a dish I made and the camaraderie at a table,” he says. “I love food in general, but seeing people happy around the table enjoying food—that’s where I get my most joy.”

Barbara Arciero

Grilled lamb chops with mint chimichurri: Lamb and mint are a traditional pairing. Adding mint to chimichurri brings a familiar yet slightly different vibrancy to chef John Fisher’s best-selling appetizer.

Gnocchi with fresh vegetables: Gnocchi—Italian for dumplings—are ideal for chefs and home cooks who like to experiment with different flavor combinations. For a heartier dish, add your favorite cooked protein.

Grilled shrimp with roasted tomatillo cocktail sauce: Chef John Fisher experimented with tomatillos to create a unique cocktail sauce to accompany grilled shrimp. The result: an appetizer that has quickly become a new favorite among his guests at Reata on 3rd in Oakdale.

Citrus and herb chicken breasts: Chef John Fisher often serves this dish to his staff prior to opening for the evening, during what’s called family meal in the restaurant business. “With all the citrus and fresh vegetables, it gives California vibes of being a little bit lighter and healthier,” he says.

Skirt steak with roasted root vegetables: Chef John Fisher characterizes skirt steak as one of the best flavored steaks because of its intermuscular fat. “It’s really juicy,” he says, even if it’s overcooked.