Felix Mosso

Felix Mosso


Meredith FlavinChef Felix Mosso began his celebrated culinary career by studying Restaurant Operations Management at San BernardinoValley College in California from 1986 to 1988. From there, he went on to complete his AOS Degree in Culinary Arts with The Culinary Institute of America in Hyde ParkNew York in 1991. Since then, he spent a year-and-a-half working with the ORPI Restaurant group in Tuscany, Piedmont and LiguriaItaly, where he specialized in antipasto, pasta, pizza and Italian baking. FromItaly he went to Puerto Rico where he enriched his Caribbean/Creole flare as Sous Chef at the Caribe Hilton. After two years in Puerto Rico he moved to Brazil to work as Liaison for The Culinary Institute of America and SENAC University of Sao Paulo, Brazil. After establishing the Culinary Program, he continued as Professor and Course Coordinator in the Culinary Arts and Food and Beverage programs where he focused on teaching, leadership skills, and consulting for the next ten years. He since has twenty new and re-structured restaurant and hotelier projects under his belt. In mid-2003, Felix returned to the USAsettling in West Virginia at The Greenbrier where he continues today as Chef de Cuisine in The Forum Italian Restaurant.