It has been said of Frank Mischeler that he is a chief of evoling culinary practices. This man daily strives to create and thinks of innovative recipes. He totally refutes the routine, an obsessive creator.
He’s done the hard yards, working in Michelin starred restaurants such as Strasbourg’s Emile Jung au Crocodile and Le Bueheriesel, Patin d’Or in Luxembourg, Le Ritz and Carre des Feuillants in Paris and the Martinez in Cannes, under star chefs such as Michel Behring, Antoine Westerman, Michel Roth, Alain Dutournier and Christian Willer, and for the last 5 years he’s been the executive head chef for the Folie Douce group.