OnMilwaukee.com - Milwaukee's Daily Magazine

Milwaukee's Daily Magazine Wednesday, Dec. 2, 2009

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OnMilwaukee.com - Milwaukee's Daily Magazine

Information about OnMilwaukee.com author:
Chef Michael Feker

Chef Feker Born in Persia, Michael Feker realized that his calling was to be a chef and enrolled in the California Culinary Academy (CCA). While at CCA, Chef Feker was trained in classical French style by one of the best chefs in the country, Roberto Gerometta. Later, he was chosen by Gerometta to represent the Academy aboard the Royal Viking Cruise line for a four-month around-the-world assignment. It was this experience that gave Chef Feker the ability to master his artistry while simultaneously cooking for large groups of diners. After completing his studies at CCA, he worked at some of the best Italian restaurants in California including: Harry�s Bar and Grill in San Francisco, and Los Angeles establishments such as Chianti Cucina, Locanda Veneta and Sostanza where he was executive chef. Chef Feker was also selected to work temporarily as corporate chef at Nestle Corporation while Gerometta consulted for the company internationally. Chef Feker was named California�s Best New Chef of the Year in 1991 and Best Chef of the Year in 1993 by the California Food Writers Association (CFWA). Il Mito received a four star rating in 1994 and 1995 by the same organization. Il Mito was also named Best of L.A. by L.A. Magazine in 1992. In 1997, Chef Feker opened his first Il Mito in Milwaukee�s Walker�s Point neighborhood. Then, in 2006 he opened a second location in Milwaukee�s growing suburb of Wauwatosa. Then, in early 2008, he opened The Chef Michael Feker School of Culinary Magic adjacent to Wauwatosa�s Il Mito.

Recent Articles

	Dining - April 5, 2009
	Chef Feker's gourmet cheese and veggie panini
	This recipe is a true classic with my gourmet twist. Furthermore, in one of my previous blog you were given the direction to roasted vegetables.

	Dining - March 29, 2009
	Welcome spring through seasonal cooking
	As foodies and lovers of flavor, we can do our share to welcome spring. As Mother Nature wakes up so do our cravings for things that she will be bringing in her basket.

	Dining - March 21, 2009
	Preparing a family favorite
	This week I am sharing a recipe that is a great family and friend pleaser. Serve this dish with some good French baguette bread cut at a 45-degree angle (aka "bias" in culinary terms), toasted crisp, rubbed with garlic cloves and drizzled with EVO (extra virgin olive oil.)

	Dining - March 18, 2009
	Join me at my Chef's Counter
	It has always been my dream to bring people together for unique dining experiences. At my exclusive cooking school, I invite guests to dine with me at my Chef's Counter. It is this experience that I hope you will treasure as much as I do.

No Recent Podcasts from this writer.

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