The FELIX chefs
Two chefs from the region with more than 15 years’ experience share the Félix
With extensive experience, Camisuli knows the environment, as he worked at Hotel Las Dunas when Bistró Félix and the LIDO restaurant coexisted, where he learned the basics of European and French cuisine at a Michelin star level, as this restaurant was one of the first ones with a star in Andalusia.
He has great fusion cuisine influences and was a pioneer in this type of cuisine between Europe and Japan, later getting fully into Japanese cuisine. He has worked in prominent 5* hotels in the region such as Finca Cortesín and Kempinski.
His personality as a chef is formed by working with great and respected chefs and by his curious nature that leads him to continually look into new techniques and concepts. He is a lover of good cuisine, not giving importance to the era of the dishes while paying close attention to their flavour, highlighting local products and seasonality, as he does at FELIX of which he is currently in charge.
José María Viera
This catering professional has worked at places such as Kabuki and KBK Aravaka, Chema Viera developing high level Japanese cuisine at FELIX. After working in Madrid and Japan, the gastronomic concept he offers is based on an eminently traditional base combined with exclusive local products.
At the bar used exclusively for Japanese cuisine at FELIX there is a commitment to the “Omakase” concept, which in Japanese means “the best of the Chef”. This is where the chef puts his knowledge into practice and comes up with a menu that varies daily. He wants diners to be able to taste a selection of dishes from Japanese cuisine, which not only have sushi but also delicious Kaiseki cuisine specialties.