5040 Sanderlin Avenue • Memphis, Tennessee 38117 • 901-818-0821
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Franck Oysel
Executive Pastry Chef

Born and raised in France, Franck has been working in classic French patisseries with Master Chefs since he was 15 years old. While he was not cooking, Franck often found himself demonstrating and teaching about various pastry methods to young culinary students as well as to people in the community. From his years of training and experience, Franck has not only gained a remarkable ability, expansive knowledge, true understanding of French pastry techniques, but he has also cultivated a rich passion for both sharing the exquisiteness o f the culinary arts as well as producing refined and balanced products.

In 2006, Franck became as the Executive chef de Patisserie with a Master Chocolatier at one of the popular patisseries in the Jura region of France, Aux Plaisirs Sucres (Poligny, France).

In April 2014, Franck made a life changing decision to move to America in order to marry the love of his life, an American who taught English in France and volunteers at the patisserie in Poligny the year before. 

Since October, Franck has been working as Executive Pastry Chef at Interim. Franck and Interim both highly emphasize the importance of producing high quality dishes that aesthetically appeal to all the senses, exhit a true attention to detail and preserve the flavor of the ingredients.