…. was born in Porcari; a small village just outside Lucca, in Tuscany,
Felice got his first job in catering at the age of six. His parents took on a village bar and it was Felice’s job to make coffee which he loved.
At fourteen, he took a three-year cookery course at the Ferdinando Martini Catering College in Montecatini Terme, honing his skills working in the kitchens of Italy’s top hotels and ski resorts during holidays.
On qualifying, he was asked to join the Royal Shakespeare Theatre restaurants in Stratford upon Avon as a Commis Chef.
In 1988, the Royal Shakespeare Restaurants acquired a hotel in Chipping Campden and Felice was appointed as head chef at the Seymour House Hotel. At 23, he became Chef Manager, remaining at Seymour House Hotel for over 15 years.
In the 90s, Felice created the “Pasta Club” which took on a life of its own attracting some 1000 members.
Felice now owns two award-winning restaurants in Worcestershire – Fusion Brasserie and Fusion too – which he runs with the help of his wife, Fiorinda, son, Dan and Dan’s wife Abbey. He specialises in using fresh, local produce to create delicious food with an Italian twist.
Felice is passionate about local produce and spends much of his time working with growers and producers as well as schools and colleges to help promote Worcestershire food and drink.
His main love is developing recipes and any food challenges thrown at him. At present he is working at the acclaimed “Novelli Academy” one of the top 25 best cookery schools in the World alongside Celebrity chef Jean Christophe Novelli, Scott’s Farm (sweet potato growers) creating recipes to encourage people to eat more of this unknown vegetable, Eckington Manor Cookery school and cookery shows nationwide.
He has appeared on numerous TV programmes including The One Show, Countryfile, The Gadget show as well as in the media worldwide for his innovative creations such as Sprout Cake (a concept to encourage children to enjoy these much-maligned vegetables) and the Worcester Dunker – a biscuit designed to hold its own when dipped in tea…or champagne.