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I bring disciplined technique and bold creativity together to craft unforgettable at-home dining experiences.

Book with me
Felicio Felicio

I craft refined menus inspired by my travels, training, and a pastry chef’s precision.

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I’ve traveled extensively and built a deep knowledge of techniques and flavors from around the world, which I weave into my own personal style. I’ve spent my life in the culinary scene and worked in many professional kitchens, shaping a confident, detail-driven approach to every course I serve.

I’m currently the pastry chef at the acclaimed Bottega Louie in Los Angeles, and I’m proud of everything I’ve learned there. I’m excited to bring that experience into intimate, elevated dining moments—where every dish feels thoughtful, vibrant, and perfectly executed.

Let’s plan your menu

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Cooking is passion, identity, creativity, culture, and continual exploration—where my training, heritage, artistry, and worldly experiences come together.

I cook with purpose: technique, travel, and imagination in every bite.

I cook from passion and identity

Cooking is my passion, my identity, and my creative outlet. I approach every menu as a blend of culture and continual exploration—bringing together my training, heritage, artistry, and the flavors I’ve discovered around the world.

I’m trained to master the craft

My Le Cordon Bleu training and dual Grand Diplomas taught me that craftsmanship and mastery matter. Cooking is my medium of artistic expression, and I carry that discipline into every technique, every texture, and every finish.

My secret is balance

My secret in the kitchen is harmony between disciplined technique and boundless creativity. I rely on precision as a foundation, then build layers of flavor and surprise so each course feels intentional, elegant, and exciting.

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Stories and testimonials

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Follow my latest menus and behind-the-scenes moments on Instagram.

@chef_feliciocosta
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