For more than a decade Chef Michael Feker has worked his magic in the kitchens of Il Mito -- first in Walker's Point and now in Wauwatosa -- away from the public eye. Of course, guests could taste the results but they couldn't watch the dynamic Feker in action.

Now that the Walker's Point Il Mito has closed, Feker has been able to realize his dream of creating a space where he can share his passion for food and for cooking. Earlier this year, Feker opened the 600-sq. ft. Chef Michael Feker School of Culinary Magic at 6917 W. North Ave., adjacent to Il Mito Enoteca, in Wauwatosa.

"The only thing I enjoy more than creating amazing food and pairing it with wonderful wines is sharing my love of cooking with others," says Feker. "I am passionate about preparing food that incorporates unique flavors in an unexpected and delectable way."

After a visit to the school, I've discovered a few things. The first, unsurprisingly, is that the food is satisfying and delicious. But, perhaps best of all, the school allows us to watch Feker perform.

And the School of Culinary Magic is nothing if not a public stage for the witty, personable, engaging and passionate Feker.

He's a natural for the Food Network. Feker, who has more than two decades of restaurant kitchen experience behind him, has no trouble juggling concocting his cuisine while explaining techniques, laughing and joking, recounting stories and holding conversations with eight or 10 diners all at once.

Here in this tiled and warm space, Feker makes you feel at home. He remembers everyone's name and he asks nearly as many questions of guests as he answers for them.

During my visit, he made an elegant Caprese salad with a round of fresh mozzarella laid atop a crunchy cracker and finished with a sprig of fresh basil and a swirl of extra virgin olive oil. Next came a cheese and tomato sauce doused cannelono filled with spinach, artichokes, tomato and ricotta cheese that was piping hot and super rich.

We watched as he put together a rigatoni all'amatriciana with fresh peas that balanced nicely with the tang of pancetta and sautéed Spanish onions.

The School of Culinary Magic is armed with top-notch gear from Kohler, Wolf, Sub-Zero and other respected manufacturers and Feker plans to use it in a number of ways. Of course, there are classes, which are aimed at home cooks.

Feker will teach one on one, couples and group cooking classes, as well as host private dinners, in the space.

He also plans to do dinners built around specific wine regions and hopes to invite "celebrity" chefs -- from near and far -- as guests. He is planning a competition for local chefs both professional and not, and he's getting ready to launch dinners at the chef's counter.

Guests can select their appetizers, primi and entrees from a range of options and Feker and a sous chef will prepare it all right in front of the diners.

Feker doesn't lack ideas and he doesn't lack skills. He also doesn't lack hungry guests.

"The classes have been full," he says, "and I haven't even started to advertise them yet."