Manu Chef wife: This French-Australian chef and restaurateur, best known as one of the judges of the culinary competition program My Kitchen Rules, was born on March 26, 1974, in France and grew up in Australia. Before opening his restaurant, Manu at L’Étoile, in 2009, Manu was well respected as head chef at Bilson’s. In March of 2014, the restaurant had to shutter. Feildel, who serves as co-host of the famous My Kitchen Rules series on Channel 7, has become one of the most well-known characters on Australian television. This series has received multiple AACTA and Logie nominations since 2012, most recently winning the award for the Most Popular Reality Program in 2014. In 2019, Manu returned to Australia’s Got Talent to join the judging panel for the second season in 2020. Manu will appear in a new culinary program for Channel 7 with longtime pals Matt Preston and Gary Mehigan in 2020 called Plate of Origin.
My Kitchen Rules’ male lead, Manu Feildel, has frequently had his female followers swooning due to his French accent and culinary abilities.
However, when he met his future wife Clarissa Weerasena at the Ivy Nightclub in Sydney in 2011, her demeanor was quite different.
“Clarissa recently stated to The Australian’s Women’s Weekly that she had no clue who the famed chef was,” Australian Women’s Weekly said in 2016.
Recalling her experience, Clarissa said, “He comes up to me and says, ‘Your buddy believes that you can cook better than me,’ and I reply, ‘I definitely can.'” “I had no idea who he was when I first saw him.”
Manu has revealed in an interview with TV WEEK how they initially met.
We met in an elevator in Sydney, headed to a nightclub.” “Who are you?” he asked.
It was about three months after that when we saw one other again. We had a drink together after that.” Three months had gone by since the last time I had tried. It had been three months since we last saw each other, and then we had lunch. Tony Bilson went to Manu in 2004 after his return from Australia to launch his new restaurant, Bilson’s, at the Radisson Hotel. The restaurant received 2 Chef’s Hats in its second year of operation and 3 Chef’s Hats in its third year. Bilson’s has once again won three chefs’ hats for the third year in a row in 2008. The March 2009 opening of his first restaurant, L’etoile, in Paddington, Sydney, which had earned him a Chef’s Hat in August 2009, was his first restaurant opening.
He made his broadcast debut on Australian television when he was a contestant on TEN’s Ready Steady Cook. Manu has recently been on and won the Dancing with the Stars season. Other television credentials of Manu include serving as a presenter of the television above program Boys Weekend with pals Gary Mehigan, Adrian Richardson, and Miguel Maestre, which is broadcast to over 100 countries across the globe. He starred in the first 2-part two-hour special in a 2-episode series called My France in 2013 and so far has produced two further episodes, which premiered in 2016. In 2017, Manu finally realized a long-held desire and set off on a gourmet tour of the globe based on Jules Verne’s classic Around the World in 80 Days. Manu appeared in 2018 on an American road trip episode where he explored the many gastronomic pleasures and new cultural experiences to be found on the road.
You must know your way around the kitchen as you are one of the most recognized chefs on Australian TV. You have to start somewhere, and if someone is beginning into home cooking, what would you propose as the perfect starting point for someone just getting started in home cooking?
The first piece of advice I can provide is to keep things simple. Don’t make things more complicated than they have to be. As a novice, I think it takes a long time to become good at cooking because you have to learn essential recipes and broaden your horizons and read a lot of cooking books and follow a lot of recipes, and experiment in the kitchen. My wife is a terrific chef. She’s Malay and Sri Lankan. When it comes to cooking, Asians love to do it, like cooking with family and friends and sharing food with them. I’m delighted to have Clarissa cook most of the time since she is a beautiful chef and can make various cuisines. I do around 30% of the work, while she does approximately 70%. Feildel has been on the program Ready Steady Cook since 2006, and he has been on MasterChef Australia and My Kitchen Rules since 2010. He also started his French restaurant, Manu, in 2009. However, the restaurant closed in March 2014 since Feildel could no longer afford to remain open due to increasing competition and his My Kitchen Rules responsibilities.