Michael Muller brings his charm and humility into the food he prepares. Tailoring his dishes to fit the needs of the patrons of Jaan, Level 70, Muller pays attention to every ingredient and seasoning that creates a delicate touch to the French cuisine.

Rising quickly as a young star in the culinary industry, Muller has been helming Jaan, Level 70’s kitchen for the past few years. Prior to this, he had trained under the arms of the renowned Alain Reix of Le Jules Verne at the Eiffel Tower and also gained experience cooking in exotic places like Caribbean and Luxembourg. Muller is also a finalist of the World Gourmet Summit’s Awards of Excellence for the Meat & Livestock Australia Rising Chef of the Year 2008.