Felix is a Sous Chef at Allora, bringing over a decade of experience shaped by both fine dining and deeply personal culinary expression.
Born and raised in South Texas, Felix began his formal training at The Art Institute of San Antonio in 2013. He went on to work across a range of respected kitchens, including the JW Marriott San Antonio Hill Country Resort and Spa and Franklin Barbecue in Austin. In 2018, he moved to California, where he continued to refine his craft at Bouchon Bistro and Ad Hoc in Yountville, as well as Stone Brewing Napa, before joining Localis in Sacramento.
Following the challenges of COVID, Felix stepped into a leadership role as Sous Chef at Kodaiko, where he spent four years developing his voice as both a cook and a leader. During this time, he also created “Amarose,” a personal pop-up and private dining concept rooted in the flavors of his upbringing, reimagined through a tasting menu format.
In 2023, after the passing of his father, Felix took time to reset and reflect, ultimately leading him to Allora. Drawn back to fine dining and a deeper sense of purpose, he joined the team and, as of October 2025, serves as Sous Chef.
Felix’s approach to cooking is grounded in the belief that food is a universal love language. For him, it’s not just about what is on the plate, but the experience it creates for those who gather around it.
At Allora, his perspective on leadership has evolved. He believes the role of a chef is not to do everything, but to guide and elevate the team, “not to play every instrument in the orchestra, but to conduct.” This philosophy shapes how he shows up in the kitchen each day, with a focus on collaboration, growth, and collective excellence.
Outside of the kitchen, Felix is an avid pickleball and tennis player and has a background in classical piano, which he still returns to as a way to reset and reconnect. Above all, he values time with his family.