Meet The Chef

Michael Fessler is a 33-year-old Chef from Switzerland who qualified at F&B’ School: Paul Bocuse Institute in Lyon, France.  To add to the prior, Chef Michael was mentored by some French Famous Chefs among other Christian Le Squer & Frederic Vardon.   With an international “savoir faire”, Chef Fessler perfected his methods working along the side of Chef Claude Troisgros, in Brazil, South America.  Chef Fessler s’ strengths are creativity, meticulous, adaptable, flexible, and dynamic.

 

Tel: +971(0)528823112  

Email: chefmichaelfessler@gmail.com

 

 
 

Special Event

Customize catering cocktail & pass around experience

F&B Consulting

Helping your business grow its efficiency with elegance

Private Dinner

You choose your favorite foods, I’ll assemble a divine menu

Some Signature Dishes

 

Quince glazed Pressed Foie gras and smoked duck breast,
homemade pistachio brioche

 

Wild sea bass "Gravlax", passion fruit dressing

 

 

Dole sole “ballotine”, morel and green asparagus, veal demi-glace slightly pearled with a
lobster butter

 

Milk lamb rack “au sautoir”, homemade sage gnocchi and Riviera vegetables

 

Milk chocolate Bavarian, lemon cream heart, comfit zest and crystallized pine nuts

 

One cannot think well, love well, sleep well, if one has not dined well.

Virginia Woolf, A Room of One's Own

www.chefmichaelfessler.com chef cuisine cook cooking food consulting kitchen chefmichaelfessler plat art plating plate dish course main starter customize private instafood instagram facebook borntocook culinaire dressage michelin restaurant michael fessler produit ferme bio organic the de a à les le plus moins prix projet invoice contact quotation available a b c d e f g h i j k l m n o p q r s t u v w x y z ipb intitut paul bocuse

Contact us

Tel: +971(0)528823112  |  Email: chefmichaelfessler@gmail.com

 

Tell me a little about your project so I can begin the creation process
 
 
Christmas starter! #borntocook #rocklobster #cheflife #satwa3000 #noëldansledesert
Sablé parmesan, cèpes grillés et copeaux de légumes #borntocook  #mydubai #chef #dinnertime #cheflif
J'arrive Fribourg avec de quoi mettre de l'amour dans vos cuchaules! #borntocook #fribourgmonamour #
Crabs mountain!! #borntocook #mydubai #sea #seafood #dinnertime #food #fishmarket #executivechef #ch
Quail eggs and black truffle mise en place_#borntocook #event #art #artinaplate #quail #quaileggs #b
My raspberry and litchi rose water tartelette! _#borntocook #specialevents #cheflife #chef #pastry #
Foodtasting cocktail #1st piece __alfumo salmon, celeriac and Granny Smith remoulade lightly horsera
Mes dindes à moi!  #borntocook #monnoëlamoi #satwa3000 #fishmarket #rocklobster #cheflife #5kgdebonh
Sot-l'y-laisse de volailles fermières, vichyssoise d'asperges et fleurs d'ail des ours #borntocook #
raspberry _#borntocook #cheflife #pastry #yummy #tropical #freshness #africana #dubai #pâtissierdudi
passion_#borntocook #artofplating #chef #cheflife #fruit #healthyeating #playground #bowl #dubai_
Blue lobster ravioli, jasmine infused consommé _#borntocook #event #cocktails #chef #cheflife #breto
beer puree and onion cress _#borntocook #event #cocktails_
Private automnale dinner!_#borntocook #privatedinner #colorful #miseenplace #chef #cooking #art #pla
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#ChefMichaelFessler

Tel: +971(0)528823112

Email: chefmichaelfessler@gmail.com

 

© 2016 by Michael Fessler