Feildel's great grandfather was a pastry chef. His grandfather and father were also chefs. He has an uncle who is a charcuterie , and a cousin who also is a chef. Despite this strong influence, Manu initially chose to join an amateur circus school. However at 15, he began an apprenticeship in his father's restaurant. After a year, he completed his apprenticeship in a fine dining restaurant, before he headed to the UK.
His first job in London was at the Café Royal. Life was difficult, as he spoke no English, but his perseverance paid off and saw him work at places such as Les Associes and Cafe des Amis du Vin. After this, Feildel took up position as Chef de Partie at Livebait, the seafood restaurant nominated as the best in the UK in 1998. Feildel says that it was at this time he really began to understand and love the career he had chosen.
Feildel then travelled to Melbourne, Australia where he worked for about six months at Toofeys. After that, he headed north to Sydney, working in Bondi Beach's Hugo's. Following this, he opened the kitchen at the new Hugo's Lounge in King's Cross, where he ran the kitchen for a year-and-a-half. He then moved to Restaurant VII, well known for its exciting fusion of French and Japanese cuisine.
Most recently, Tony Bilson approached Feildel to open his new venture, Bilson's, and it seems Feildel's career has turned full circle as he returns to his roots cooking contemporary French cuisine.
According to the Bilson's newsletter, Manu and his partner Ronny had a baby boy in January 2007.