From the time of his birth in Persia in 1963, Michael Feker was destined to be a doctor, until he took a different path than the one prescribed by his prominent family. At the age of eight he went abroad to study at a renowned international school in Switzerland. It was during his school holidays he recalls coaxing the family kitchen staff to let him prepare the weekend meals. It was clearly understood though, that Michael would study medicine.

  After traveling and studying abroad, Feker enrolled in pre-med courses at the University of Southern California. Several semesters later he realized his calling was in the kitchen. He has come a long way from his student days. Prior to coming to Milwaukee, Feker was setting standards for dining in Los Angeles, today he has brought that passion to Milwaukee.

  The tables turned for Feker with the decision to enter California Culinary Academy. Under the caring tutelage of Roberto Gerometta, Feker was trained in the classical French style, learning the magic of combining flavors and the chemistry of food. "I learned from Roberto to let food speak for itself, without the sauces camouflaging the taste," notes Feker.

  While at the CCA, he was chosen by Gerometta to represent the Academy aboard the Royal Viking Line for a four month stint around the world. It was at this point that Feker gathered the experience necessary to combine his artistic passion for flavors, with the practical ability to produce a high volume product.

  In 1986 after returning from a world cruise, Antonio Tommasi utilized this young man's talents at Harry's Bar and Grill in San Francisco. Feker credits this period as the time when he truly received his real experience in Italian cooking. "Tommasi taught me the art of pasta."

  Continuing as a team, Feker joined Tommasi as sous chef, for one year, at Chianti Cucina. He went on to open and supervise the kitchen at Locanda Venata for two years and then moved on to become executive chef of Sostanza prior to opening his Il Mito in Los Angeles.

  Feker's talent was recently recognized again by Roberto Gerometta who asked him to stand in as Corporate Chef at Nestle, USA while Gerometta was consulting abroad for the international corporation. His responsibilities included teaching and educating Nestle's food service staff about the culinary world.

  Now, as owner and executive chef of Il Mito in Milwaukee, Feker has the freedom to execute his passion for cooking. His eye for detail and boundless energy have contributed to his steady success. In 1997 Feker came to Southeast Wisconsin due to his involvement with a real estate venture. It was at that time that he decided to bring his passion to Milwaukee. When asked why he proudly states, "I enjoy the peace, serenity and pace of life in Southeast Wisconsin." After doing quite a bit of market research in 1997 Feker saw how thirsty Milwaukee was for a true culinary s and service experience.

  Feker is quite candid when commenting that while in his youth, luxuries and world travel were pleasurable. Now, being in his own kitchens makes him the happiest. The gratification that comes from pleasing people while being creative has truly fulfilled his career dreams. With a passion for food and life, Feker is becoming a unique figure in today's restaurant world.