Private Chef Felicio Felicio

Fortunate to have traveled extensively around the world, I’ve developed a deep appreciation for global flavors and techniques. Those experiences have shaped my personal style, allowing me to blend refined pastry fundamentals with subtle influences drawn from diverse culinary traditions.

Having grown up immersed in the culinary world, I’ve spent years working in professional kitchens, gaining invaluable hands-on experience and a strong sense of discipline, creativity, and precision.

Currently, I serve as Pastry Chef at Bottega Louie, where I’ve had the privilege of refining my craft at one of Los Angeles’ most acclaimed establishments. I’m incredibly proud of the growth and knowledge I’ve gained there and am excited to channel that experience into a new and inspiring chapter.

For me, cooking is...

passion, identity, creativity, culture, and continual exploration. It’s where your training, heritage, artistry, and worldly experiences come together

I learned to cook at...

My Le Cordon Bleu training and dual Grand Diplomas show that craftsmanship and mastery matter deeply to me. Cooking is my medium of artistic expressio

A cooking secret...

My secret in the kitchen is the harmony between disciplined technique and boundless creativity. I rely on the precision I learned at Le Cordon Bleu, b

My menus

Brazilian Night

STARTER

Choose 1 dish

Tropical Salad Mixed greens with mango, hearts of palm, and toasted Brazil nuts

Tropical Ceviche Fresh fish marinated in citrus juices with coconut milk

FIRST COURSE

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Mini Escondidinho (Dried Beef or Shrimp) Mini baked cassava purée topped with dried beef or shrimp

Classic Brazilian Coxinha Traditional Brazilian chicken croquette, golden and crispy

MAIN COURSE

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Moqueca Baiana Brazilian fish stew with coconut milk, palm oil, tomatoes, onions, and bell peppers

Traditional Feijoada Black bean stew with assorted pork and beef cuts, served with rice, sautéed collard greens, and toasted cassava flour (farofa)

DESSERT

Choose 1 dish

Condensed Milk Flan Traditional Brazilian flan made with sweetened condensed milk and caramel sauce

Brigadeiro (Traditional or Gourmet) Classic Brazilian chocolate truffles, made with condensed milk and cocoa

Passion Fruit Mousse Light and creamy mousse made with fresh passion fruit

Italian Night

STARTER

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Arancini Crispy risotto balls, lightly fried and filled with cheese

Bruschetta al Pomodoro Toasted bread topped with fresh tomatoes, garlic, basil, and olive oil

Fresh Ricotta with Honey and Nuts

FIRST COURSE

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Caprese Salad – tomatoes, fresh mozzarella, and basil

Burrata with Confit Tomatoes and pesto

Mini Meatballs in Tomato Sauce

MAIN COURSE

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Lasagna al Ragù (Bolognese) – fresh pasta with slow-cooked meat saucer

Pollo alla Cacciatora – braised chicken with tomatoes and herbs

Gnocchi al Pomodoro – potato dumplings in tomato sauce

DESSERT

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Tiramisu

Panama cotta

French Night

STARTER

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Seared Scallops with pea purée, leeks, and Parmesan tuile

Classic Truffle Steak Tartare

FIRST COURSE

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French Onion Soup (Soupe à l’Oignon Gratinée)

Lobster Ravioli Handmade fresh pasta filled with delicate lobster, served with a reduced bisque sauce

MAIN COURSE

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Almond-Crusted Filet Mignon Tender beef filet encrusted with toasted almonds, served with silky carrot purée, sautéed asparagus, and a rich demi-glace reduction

Beef Bourguignon slow cooker with mushed potatoes

Herb- and Pistachio-Crusted White Fish Delicate white fish with a fragrant herb and pistachio crust, served with cauliflower cloud purée and a crispy garlic panko crumble

DESSERT

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Chocolate Three Ways An elegant exploration of chocolate in delicate textures

Cream brûlée

Pâte Sucrée Passion fruit mousse with mango coulis