Franck Oysel

Chef
Franck Oysel

Memphis

About Franck Oysel

Born and raised in France, Franck has been working in classic French pâtisserie with Master Chefs since he was 15 years old. Franck has cultivated a rich passion for sharing the culinary arts — by teaching others — as well as producing refined and balanced products. In 2006 Franck became the Executive Chef de Pâtisserie with a Master Chocolatier at one of the popular pâtisseries in the Jura region of France, Aux Plaisirs Sucrés. In 2014, Franck moved to America, following the love of his life, an American who taught English in France and volunteered at the pâtisserie. Franck is the executive Pastry Chef at Interim where the importance of producing high quality dishes that appeal to all of the senses is emphasized.

My Venues


    Behind the Scenes

    Nothing better! Paris-brest
    "Nothing better! Paris-brest"
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    This is the New dessert menu
    "This is the New dessert menu at Interim! Come to try!"
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    Chocolate on chocolate on
    "Chocolate on chocolate on chocolate!!!!! I hope you like chocolate!!"
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    I love working with
    "I love working with raspberries!"
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    At My Venues