Frederick R. Muller ~ El Meze Restaurant

Food Historian | Chef | Author

Although he grew up in Europe, Chef Frederick Muller is a Southerner by birth. While in Europe he got his first taste of classic French cuisine training at a small Swiss hotel. After returning to the United States in 1980, Muller had the opportunity to chef at prestigious spots including Denver’s Rattlesnake Club and the Santa Fe Bar & Grill, in Berkeley, California.

When Muller’s parents retired to a seacoast town in North Carolina, he decided to leave the West in search of his Southern roots. Thus began his fascination with regional cooking and developed his passion: combining a unique blend of the familiar with the exotic. In 1987 Muller, part owner and Chef at Crook’s Corner in Chapel Hill, North Carolina, was voted as one of the top 10 new Southern Chefs by Southern Magazine. He received accolades and press in Southern Living and The New York Times.

Muller returned to the West in 1990 refocused on regional cooking of the Southwest and multiethnic approaches, which he continued to study and research.

In 1994, Muller opened Fred’s Place in Taos, New Mexico, receiving local, national and international acclaim for his traditional and innovative approach to regional Northern New Mexican cuisine. Shortly after, Muller wrote and published (Pruett Publishing, ‘95), LA COMIDA, The Foods, Cooking and Traditions of the Upper Rio Grand. He has also authored numerous articles for an array of media outlets.

As Chef and visionary partner for El Meze, Muller expresses his passion for exciting yet simplistic combinations. His fiery creative spirit and his background as a food historian, personify the cutting edge of cuisine.

2014 Semi-finalist for James Beard Best Chef in the Southwest Award.
2012 Semi-finalist for James Beard Best Chef in the Southwest Award.
2011 Best Chef People’s Choice Award