Christopher Fisher
Summit Hill, Saint Paul
There’s a certain rhythm to things at Razava Bread Co. — the kind that comes from people who care deeply about the details (and from patrons like us who roll sleepily in, ready for their coffee and bagel). Christopher Fisher, the bakery’s General Manager, has been chasing that rhythm ever since his first food job bussing A&W tables at age 13. For him, it’s not just about what’s on the plate. It’s about where it came from, how it’s shared, and the conversations it sparks — over shakshuka, fresh bread, or a home-cooked meal after a day spent outdoors. Bread, at its best, is a kind of memory, and Fisher helps to bake in that spirit every day.
Fun fact: Razava’s name comes from an old-world rye first baked in St. Paul in 1888, hearty enough to “make you strong as a horse.”
Full Name, Age and Where are you from?
Christopher Fisher, 30, La Crosse, WI
What is your title at Razava?
General Manager and self-proclaimed “Chief Vibe Officer”
What inspired you to get into this industry?
I got my first job at A&W when I was 13. I worked as the Yogi Bear mascot, I did dishes and I cleaned tables. I would like to say I was inspired by these things or even by the food, but that’s not the case. What inspired me was these strange new people I worked with every week. Each person had a different story and was at a different point in their lives. The passion for community and feeling a part of something led me to seek out other restaurant jobs as I went into college.
When I got to college, I owned four late-night food carts that primarily served “overexcited” college students trying to make their way home. Many times I would see them in class the next day. I realized what I love about restaurants are the moments and conversations they create. That sealed the deal.
What is your most blissful food moment?
Hunting and fishing have always been a major part of my life. My most blissful food moments happen any time I cook something outside that has been gathered by myself or friends and family. I believe meals like this connect us to each other and to this planet. The best meals a person can have aren't so much about the food; it’s about where it came from and the people you're sharing it with.
What dish do you want to perfect in the kitchen?
My life's goal is to create the perfect chili, largely because it’s cooked low and slow and is the greatest form of love. At Razava, I like to think of our wonderful Shakshuka as very similar in this regard; I’m constantly working on ways to perfect that dish– whether it’s the jammy, peppery matbucha, the house-made chuma or crafting the perfect soft-poached egg.
If you could shout out a colleague or friend in the industry who would it be and why?
Eric Bruss at Rock Elm Tavern. He’s the bar manager. He's awesome. He's solving the world’s problems one night at a time. The juice is worth the squeeze, my friend.
What, to you, is the best city for food right now?
Mexico City or Florence, Italy.
What restaurant, cafe, or bar do you find yourself frequenting most within the Twin Cities?
Habanero Tacos Grill on East Lake Street in Minneapolis.
How do you relax outside of work?
I love hunting and fishing and connecting to the outdoors. However, realistically I spend most of my time cooking. I enjoy hosting friends so I can provide that same hospitality in my own home that I do at work, while also enjoying a couple beers along the way.
If it's my first time stopping into Razava, what's your order recommendation?
Blueberry shrub, shakshuka, and the star of the show, a loaf of Razava House Loaf.
