Press
It Pays To Get Personal By Hiring Le Personal Chef
Le Personal Chef may be the name of his business but as Sami Fgaier explains, he does more than come to people's homes to prepare meals for them. "This is not what we do," he states. "Personal Chef for me is offering personalized service to my clients. I love to travel, and Personal Chef allows me to travel worldwide, prepare food, and put together all sizes and types of events."
Click to Read More
Click to Read More
Doug Moe: Have apron, will travel
Last weekend, Sami Fgaier was in Park City, Utah, preparing meals for nine old high school buddies who get together once a year to ski and talk smart....
Click to Read More
Click to Read More
The best of Wine & Dine Wisconsin 2012
When it comes to fall seasonal foods, few offer more potential than duck, according to chef Sami Fgaier, owner of Le Personal Chef in Madison and opening presenter on the Chef’s Stage. Fgaier, one of 29 chefs to appear on the show’s four presentation stages, prepared roasted duck breast and celery root puree served with a champagne beurre blanc.
Click to Read More
Click to Read More
Chef’s corner: Create an Appetizing New Year’s Eve party
But if you have some rudimentary kitchen skills, a little imagination and any kind of food sense, you can prepare some award-winning appetizers that will keep your friends talking well into the New Year, promises Sami Fgaier, owner of the Madison-based Le Personal Chef.
Click to Read More
Click to Read More
Fall harvest flavors, with a Mediterranean twist
That was our goal when we tapped Sami Fgaier, the chef in Madison-based Le Personal Chef, to create a harvest dinner for seven family members. Fgaier, who lives in Madison and has been working as a personal chef worldwide for almost a decade, grew up in Tunisia’s Kerkennah Islands, off the mainland coast in the Mediterranean Sea.
Click to Read More
Click to Read More
Hail to the chef: For top-notch cuisine and service, it pays to make it personal
With popular cooking TV shows bringing high culinary drama into the home, more people are seeing food not only as sustenance but as entertainment.
In the Madison area, some are forgoing caterers, who prepare food elsewhere and deliver it, in favor of personal chefs who not only prepare customized menus but often teach guests about what they’re eating and how the food is prepared.
Click to Read More
In the Madison area, some are forgoing caterers, who prepare food elsewhere and deliver it, in favor of personal chefs who not only prepare customized menus but often teach guests about what they’re eating and how the food is prepared.
Click to Read More
Sami Fgaier: le « Personal Chef » que tout le monde s’arrache aux États-Unis
Rien ne prédestinait ce natif de l’archipel de Kerkennah à devenir chef cuisinier. Titulaire d’un diplôme de Maîtrise en commerce et sciences informatiques de l’« Université de « Lakeland-Madison Center » en 2000; Sami décida de faire de sa passion son métier en co-fondant, l’année suivante, avec un chef cuisinier et toujours à Madison, un restaurant français, « Le Chardonnay ». Mais voilà, après une année jalonnée de succès, le chef des lieux claqua la porte laissant Sami dos au mur.
Click to Read More (Article in French)
Click to Read More (Article in French)
Noix de Saint-Jacques à la lavande, citron, figues noires & purée de patates douces
Les Coquilles Saint-Jacques font partie des mets les plus raffinés. Très prisées durant les fêtes de fin d’année, ces mollusques bivalves sont appréciés pour leur chair, très riche en fer, et pour leur corail, utilisé dans la gastronomie française. Elles peuvent être consommées crues (tartare, carpaccio) ou plus souvent cuites (poêlées, rôties ou pochées). On vous propose aujourd’hui, une recette très originale de « Noix de Saint-Jacques »* accompagnées d’une somptueuse purée de patates douces. Bonne découverte.
Click to Read More (Article in French)
Click to Read More (Article in French)