At the age of 25 Swiss-born ChefFed received a Michelin star alongside Chef A. Blockbergen at the Auberge du Raisin on Lake Geneva. ChefFed has since cooked in some of the finest restaurants in Europe and the United States. From the outset of his culinary career, he saw the art of seduction as an inherent part of cooking and he viewed aphrodisiacs as a huge part of the equation. And Sex on the Table was born. ChefFed’s mission is to tantalize his guests’ senses with every dish he prepares.