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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
  • Chef Feker prepares brined pork chops

    Chef Feker joins Wake Up to prepare brined pork chops.

  • Chef Feker prepares mushroom omelet

    It’s all about breakfast on Wake Up. Chef Feker prepares a mushroom omelet.

  • IL Mito’s squash ravioli with ricotta

    Homemade ravioli just like you’re in Italy but instead, straight from Chef Feker’s kitchen. You don’t want to miss this special.

  • Chef Feker makes homemade gnocchi

    Chef Feker joins Wake Up to prepare homemade gnocchi in a vodka sauce.

  • Chef Feker prepares a roasted vegetable salad

    Chef Feker joins Wake Up to prepare a roasted vegetable salad.

  • Chef Feker prepares Exotic Mushroom Risotto

    Chef Feker joins Wake Up to prepare a tasty risotto dish. If you’re a mushroom lover, this recipe is for you.

  • Chef Feker prepares brunch on Wake Up

    It’s all about brunch on Wake Up. Chef Feker prepares steamed seasonal veggies.  

  • Chef Feker prepares Lamb Shank

    Have a pressure cooker? Cut your cooking time in half with this recipe. Chef Feker prepares lamb shank with risotto cakes.

  • Sample Chef Feker’s Chicken Vesuvio

    Serves 4 This is one of IL MITO Catering’s most requested menu items. A gift from our Italian immigrants of the Chicago area, Fekerized and revived for health and flavor. INGREDIENTS • 4 medium new potatoes, quartered• 8 medium size mushrooms stems trimmed and cut in quarters• 4, 6-ounce chicken breasts, bone in skin on, organic preferred• 4 tablespoons of extra virgin olive oil• 1/4 cup fresh-squeezed lemon juice• 1 teaspoons fresh rosemary, chopped fine• 1 teaspoon of oregano, chopped fine• 1 […]

  • Chef Feker bakes a special Alaskan Cod

    You’ve never had Alaskan Cod like Chef Feker makes it. So what’s his secret? The recipe’s just below. Serves 4 Ingredients 4, 6-7oz pieces Alaskan Cod skin side scored 1/2 C all purpose flour Salt and white pepper to taste    Ingredients for the topping mixture 4 artichoke hearts rough chopped 1 /2 LBS cooked spinach drained and chopped 1 Cup Crab meat out of the shell 1/4 Cup Mayonnaise 1 Tbsp. brown mustard 1 large shallot diced Leaves from […]

  • Chef Feker prepares Pecan-crusted Wisconsin Walleye

    The next time you have a craving for Wisconsin walleye, you might want to consider Chef Feker’s tasty recipe using pecans. Serves 4 Ingredients • 1/2 cup breadcrumbs• 1/2 cup finely chopped toasted pecans• 1/2 teaspoon salt• 1/2 teaspoon granulated garlic• 1/4 cup flour• 1/2 cup low-fat milk• 4, 6-oz walleye fillets• 1 tablespoon butter• 4 lemon wedges Directions 1. Combine breadcrumbs, pecans, salt and garlic in a shallow dish.2. Dredge each fillet lightly in flour; shake excess flour off.3. […]

  • IL MITO’S Roasted Organic Rack of Veal

    Serves 4 Ingredients • 2 cups of your favorite dried fruits (cranberry, apricot, cherry, blueberry, figs, ect.)• 1/4 cup raw turbenado sugar• 2 shallots, sliced thin• 2 sprigs thyme, chopped• 1 cup white wine• 1 organic veal rack, French cut• 1 Tbsp mustard• 1 clove garlic, chopped• 1 Tbsp unsalted butter• 1/4 cup white balsamic• 1 cinnamon stick• Extra Virgin Olive Oil• Sea salt and white pepper Directions 1. Combine sugar, wine, balsamic and cinnamon in a pot, and bring […]

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