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It has always been my dream to bring people together for unique dining experiences. At my exclusive Culinary Studio, 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.

Throughout our meal, I encourage interaction from my guests as I prepare their meals in front of them. Why do I do this? I do it because I am passionate about sharing my love of the art of cooking with others. And, by the end of the evening, my guests have become my personal friends. Whether you choose to dine at my state-of-the-art cooking school or at the intimate and cozy IL MITO restaurant, your home away from home, you will be truly amazed.

At my Chef’s Counter/Culinary Studio, I offer a variety of classes. Whether the class is Regional Tour of the World, Food Flight & Beer or Wine Tasting, one-on-one hands-on sessions, corporate team-building events, private dinners or my competition-based Feker’s Food Fights, I promise you will leave with a smile on your face and a head bursting with information about the marriage of cooking, food and flavor … not to mention a very full and satisfied stomach!

My personal cooking style is to combine the chemistry of classical French cuisine with the ingredients of traditional Italian cuisine, resulting in delicious flavorful food. Before opening IL MITO here in Milwaukee, I owned and served as the Executive Chef at the critically acclaimed Los Angeles eateries also known as IL MITO. Before having the pleasure of opening my own restaurant, I attended the California Culinary Academy, after convincing my father that I was already a Chef, not a dentist! As part of my training I traveled around the world learning from the best chefs in each port! I was also very fortunate to spend time working at Harry’s Bar and Grill in San Francisco, and Los Angeles restaurants Chianti Cucina, Locanda Veneta and Sostanza.

It is my hope that through this blog I can share my passion and my love for food and cooking with you. Please write me and let me know what you’d like to hear from me and how I can help inspire you in the kitchen. I will share many recipes and cooking ideas with you here on a regular basis.


Recent Articles
  • polenta

    IL Mito’s Shrimp and Polenta

    Chef Feker serves breakfast without eggs on Wake Up Ingredients for Shrimp • 2 pound shrimp peeled and deveined • 6 pieces of pancetta cut in thin strips • 2 Roma tomatoes peeled and diced • 3 sprigs basil sliced thin • 2 shallots chopped fine • 1 small onion sliced fine • 1 lemon zested and juiced Zest set aside • 3/4 cup white wine • 1/4 cup tomato sauce • 1 Tbsp of cold butter Directions 1. In […]

  • IL Mito’s Spanish Tortilla

    Chef Feker gives us a taste of Spain by making Spanish Tortilla. INGREDIENTS • 2 onions, sliced in half moons • 2 pounds baking potatoes, peeled and cut into 1/4-inch slices • Sea salt and pepper to taste • Olive oil as needed • 4 oz of manchego cheese • 6 eggs • 1 roasted red pepper, drained and cut • 1 poblano pepper roasted and peeled into strips • 1/4 pound or 4 oz of Spanish serrano ham, or […]

  • IL Mito’s Apple Smoked Pancetta, Spinach and Mushroom Omelet

    IL MITO East’s apple smoked pancetta, spinach and exotic mushroom omelet Serves 4 Ingredients • 8-oz hormone free smoked pancetta and or bacon cut into strip • ½ bunch Fresh Italian Parsley chopped • 1 sprig of Thyme, leaves removed and chopped • 1 clove garlic chopped • 1/3 cup sliced onion • 8 asparagus spears, blanched and cut in small pieces • 1 lb crimini, shitake and white mushrooms • 1 oz extra virgin olive oil • 4 tbsp […]

  • omelet

    IL Mito’s Chicken and Broccoli Italian Omelet

    Give your eggs some spice with this omelet recipe. Serves 4 Ingredients 8 oz chicken breast cut in 1/8 inch strips 1 clove garlic chopped 2/3 cup sliced onion 1 cup of broccoli florets, blanched and cut in small pieces 4 oz of sun-dried tomatoes in oil, sliced and oil reserved 1 oz extra virgin olive oil 1 tsp sea salt 1/8 tsp white pepper 8 eggs 2 tbsp butter 1/2 cup whole milk 4 oz goat cheese Fresh Parsley […]

  • IL Mito’s Tuscan Chicken

    Chef Feker gives Wake Up a taste of Tuscany using poultry and fresh veggies.   Yield 4 main-dish or 8 first-course servings Total Time 35 min Ingredients 4, 6-oz chicken breast, organic preferred 1/2 cup of flour for dredging 1 cup chicken broth reduced in half and set aside 1/3 cup dry white wine 1 lbs of fresh bell pepper sliced to a julienne (strips) 1/2 cup of sliced leeks 1 cup cherry tomatoes cut in half 6 garlic cloves, finely chopped […]

  • Chef Feker joins Wake Up to prepare Corvina

    Looking for a new fish recipe? This might be what you’ve been searching for. Chef Feker joins Wake Up to prepare Corvina with fresh veggies.

  • IL Mito’s Beer Chicken with Smashed Potatoes

    Chef Feker joins Wake Up to talk about the do’s and don’ts of cooking with beer.

  • IL Mito’s Pan Seared Salmon

    Chef joins Wake Up to create a salmon dish that ties in seasonal veggies and flavors.

  • IL Mito’s Grilled Chicken and Asparagus

    Great weather means grilling time. Chef Feker joins Wake Up to prepare grilled chicken and asparagus with gnocchi. This recipe will leave you asking for seconds.

  • IL Mito’s Rosemary Turkey Panini

    Chef Feker brings fresh herbs to the the grill and creates a Rosemary Turkey Panini. Your friends will be asking for this recipe. IL MITO’S ROSEMARY TURKEY PANINI Ingredients • 1 tenderloin of turkey • 1 small loaf ciabatta • Juice of 1 lemon • EVO as needed • 1 sprig rosemary chopped • 2 slices smoked provolone • 1 tomato sliced • 2 oz mixed greens • IL MITOs basil mayo • 1 tbsp whole grain mustard • 3 […]

  • IL Mito’s Salmon with Almond Pesto

    Chef Feker prepares IL Mito’s Salmon with Almond Pesto. He pairs it with smashed potatoes, not to be confused with mashed potatoes. He explains the difference on Wake Up.

  • Chef Feker prepares Goat Cheese Patties

    Chef Feker joins Wake Up to prepare Goat Cheese Patties with beet sauce. This is a recipe even lactose intolerant people could try.

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