Chef de Cuisine
Upon graduating culinary school in Miami, and with a desire to broaden his horizons, Felix Santos bought a one way ticket to San Francisco in hopes of attaining a job at a Michelin starred restaurant. He soon discovered that stars and accolades do not define a restaurant, that only with intention and persistence can a team become more than a sum of its parts.
Cutting his teeth at Daniel Patterson's Haven, then Stuart Brioza's State Bird Provisions, it was his time in the Crenn Dining Group that solidified his view of a meal as an opportunity for a magical experience. Inspired by new techniques and cultures encountered while traveling for events with Chef Dominique, he capped off over three years of work to be part of the team that helped achieve Atelier Crenn's third Michelin star.
After spending a year cooking in the Yucatan Peninsula he returned to San Francisco and joined Sorrel in 2022.