Bio

Félix’s culinary story began in his teenage years, working in his family’s restaurant in Peru. At just 15 years old, he discovered that cooking was more than a task — it was his calling. From there, he traveled the world, gaining experience and developing a multicultural, refined cooking style that blends Latin roots with global flair.

He earned a Culinary Arts diploma and went on to work at notable restaurants like Lima Cocina Peruana, Isoj Nikkei & Drinks, and Cosi Italo Contemporâneo. His areas of expertise include Peruvian cuisine, Nikkei fusion (Japanese-Peruvian), and modern Italian cooking.

Félix is passionate about working with ultra-fresh ingredients. He loves handpicking seafood at the market, particularly for his signature dish: ceviche. With each preparation, he reinvents this Peruvian classic — pairing it with unexpected flavors while preserving the soul of the dish.

To Félix, cooking is about giving joy. His goal with every event is to create a culinary experience that delights the senses and leaves a lasting impression.