Manu
Feildel

Manu Feildel was born to entertain.

As a young teenager, he trained with a local Circus group before heading off to start his Chef’s Apprenticeship. So, it’s no surprise he has become one of the most popular personalities on Australian television as co-host of the successful “My Kitchen Rules” series on Channel 7, which debuted in 2010 which has run for 14 years. Manu’s TV career has taken many different paths in recent years, including judge of “Australia’s Got Talent” on Seven, a challenge he took on with gusto, he participated in and won the 2011 series of “Dancing with the Stars”, and is a regular guest presenter on Sydney Weekender. There is no end to the diversity of his presenting skills. In 2020 he was a co-host on a new series alongside mates, Gary Mehigan, and Matt Preston, “Plate of Origin” for the Seven Network.

In 2016, Manu realized a dream of co-producing his first TV series, called Around the World with Manu, which aired on 7Two. He has hosted two series of My France and Manu’s American Roadtrip for Channel Seven.

Manu first appeared on Australian television with Ten’s Ready Steady Cook, his other TV credits include co-host of “Boys Weekend” alongside friends Gary Mehigan, Adrian Richardson, and Miguel Maestre, which now airs to over 110 countries worldwide.

Manu is currently Ambassador for a number of brands, including Spotlight, Home Group, Ingham’s and Finish Dishwasher products, bringing his effervescence and authenticity to the campaigns he works on. He launched his Sauce range nationally in Australia in 2019, which continues to grow in its range and popularity.

It seems that Manu Feildel was destined to become a talented chef from the moment he was born – his great grandfather was a pastry chef, his grandfather and father were chefs, his cousin is a chef in the United States and his mother is a great cook. But, as a child, he saw his future on the stage rather than in the kitchen, and at 13 years old he joined an amateur circus school. By the time he turned 15, Manu had decided that the road to becoming a professional clown was a very long process, so he started as an apprentice in his father’s restaurant. After a year, he progressed to a fine dining restaurant where he finished his apprenticeship. Shortly after, the travel bug bit Manu and he packed his knives and headed for London.