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wine & culinary arts festival
chefs
Robert George Felios, III
Robert George Felios is currently the Sous Chef at the Omni Hotel in San Antonio, Texas. After a culinary class taken in high school, Chef Felios knew that the kitchen would be his life. Once he graduated from high school, he moved to Litchfield Park, Arizona to work under the direction of Chef Mark Hill at the Wigwam Country Club and Resort. He was first introduced to Southwestern cuisine at the Wigwam and decided to make the style his own and attain as much influence as possible while applying it to other cuisine. His love for San Antonio brought him back to San Antonio and the Westin La Cantera Resort and the guidance of Chef John Armstrong. While at La Cantera, Chef Felios competed in the "Taste of the Dominion - Any Baby Can" and was awarded first place with his presentation of buttered scallops. Always striving to improve and his continued desire to learn led him to La Cordon Bleu for a more formal education and fine tuning of his craft. With this new found education, Chef Felios combined his love of Southwestern cuisine and traditional French techniques. Now under the direction of Chef Javier Soto, he is at home in the kitchen of the Omni Hotel and creating some amazing gastric delights utilizing molecular cuisine.
Robert George Felios is currently the Sous Chef at the Omni Hotel in San Antonio, Texas. After a culinary class taken in high school, Chef Felios knew that the kitchen would be his life. Once he graduated from high school, he moved to Litchfield Park, Arizona to work under the direction of Chef Mark Hill at the Wigwam Country Club and Resort. He was first introduced to Southwestern cuisine at the Wigwam and decided to make the style his own and attain as much influence as possible while applying it to other cuisine. His love for San Antonio brought him back to San Antonio and the Westin La Cantera Resort and the guidance of Chef John Armstrong. While at La Cantera, Chef Felios competed in the "Taste of the Dominion - Any Baby Can" and was awarded first place with his presentation of buttered scallops. Always striving to improve and his continued desire to learn led him to La Cordon Bleu for a more formal education and fine tuning of his craft. With this new found education, Chef Felios combined his love of Southwestern cuisine and traditional French techniques. Now under the direction of Chef Javier Soto, he is at home in the kitchen of the Omni Hotel and creating some amazing gastric delights utilizing molecular cuisine.
