Private Chef Felicio Felicio

Fortunate to have traveled the world extensively, I’ve garnered intricate knowledge for exotic techniques and tastes, which I’ve incorporated into my own, personal style.

Having been on the culinary scene all my life, I’ve worked in many professional kitchens over the years, providing me with invaluable experience

Currently, I am the pastry chef at the acclaimed Bottega Louie, in Los Angeles. I am very proud and thankful for all I’ve learned there and am looking forward to taking all my knowledge in a new, exciting direction.

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