Manu biography Fidel

The chef and the owner of the restaurant is the Australian star of the culinary show Manu Fidel Manu Feildel. For our spectators, Manu Fidel is familiar with the culinary series "Boyish" and "Rules of my kitchen." Autograph and wish from the chef Manu Fidel on the table book. From a personal collection after pleasant communication, Fidel Manu kindly signed his culinary books, adding that he has a lot of fans from Russia on the blog.

It’s not so simple to get to the restaurant to the chef Fidel, we had to sign up in 2 months, but it was worth it. The restaurant is never empty, always a full house, in the restaurant they prepare and serve delicious and exquisite dishes and drinks, a pleasant atmosphere, polite and healing staff and waiters. One gets the impression that fate has intended Manu Fidel to become a chef since his birth: his great-grandfather was the chef of the condy, his grandfather and father were chefs, his cousin is a chef in the United States, and his mother is well preparing.

But in childhood, he dreamed more about the stage than about the kitchen, and at the age of 13 he entered an amateur circus school. When Manu was 15 years old, he decided that the path to the career of a professional clown is too long, so he began to work as a student in his father’s restaurant. A year later, he moved to an expensive restaurant, where he finished his training.

Soon after, the thirst for adventure woke up in Manu, and he packed his knives and went to London. His first work at Cafe Royal was difficult, to put it mildly, since Manu did not speak English. But his perseverance won, and after he worked in restaurants such as “Les Associes” and “Cafe des Amis du Vin”, he took the position of Chef de Partie in the Livebait seafood restaurant, and then he really began to understand and love his career.

Manu remained in Livebait for a couple of years, where he grew up to SOUS-Chef, and then to the main chef, and the restaurant itself was nominated for the title of the best restaurant of seafood in the UK in the year. In the year, Manu flew to Melbourne, where he worked at Toufeys for about six months before going to Sydney to the north. Manu managed this kitchen for about 18 months, after which he moved to Restoraunt VII, famous for its synthesis of French and Japanese cuisine 2 caps of the chef from Syndey Morning Herald.

In the year, Tony Bilston turned to Man to take part in the opening of his new Bilstons restaurant at the Radisson Hotel. A year after the opening, this restaurant won two caps of the chef, and in the third year his recognition increased to three caps of the chef. In the year, Bilsons won three caps of the chef for the third year in a row. Apparently, the career Manu went through a full cycle, and he returned to his roots-to prepare modern French cuisine.

In March, Manu opened his first restaurant in Paddington, the Sydney area, where he was able to reveal his passion - to cook the food of a modern French bistro. In January of the year, Manu opened his second Aperitif restaurant in the Sydney district of Potts Point with another star of the “Bades” by Miguel Maera. Manu first appeared on Australian television in the program of the tenth channel of the Ready Steady Cook and regularly participated in it at 9 a.m.

with David and Kim for two years. In the year, he continued his success on television. The beginning of the year caught Manu as the co-presenter and the expert judge in the transfer of the seventh channel “Rules of my kitchen”, who had a huge success in the prime time on television. A few months later he will begin to shoot episodes of the second season, and he is glad that he will be able to get acquainted with the new cooks, which he will have to judge.

This series was sold in more than countries around the world. Starting from December, he was also shown on the tenth channel on Sunday evening. In addition to working on television, Manu only released two culinary books. Manu is very happy with his books, in them he shares his recipes with readers. In addition, Manu Fidel regularly participates in the release of Good Food Magazine to the BBC British Television Corporation and leads a weekly column in the “new idea”.