Felix Shore

Felix, grew up in Whitchurch and attended Bishop Heber High School before travelling up to Scotland for University where he studied Politics. Since then he has embarked on a culinary journey that has taken him to some of the best restaurants around the World.

From working at the renowned O’Connell Street Bistro in New Zealand under the guidance of Mark Southon, to his time spent in the UK at the Michelin-recommended Docket No33, where Stuart, the owner, invested an immeasurable amount of time in his development. This invaluable mentorship shaped Felix’s approach to cooking and solidified his dedication to technique, product knowledge, and seasonality.

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Felix’s thirst for knowledge and learning different techniques took him to Copenhagen. From there, he travelled to Oslo to stage at the renowned Kontrast and on to Sweden at Restaurant Frantzen.

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Continuing his quest for culinary excellence, Felix briefly returned to the UK to be part of the opening team at a Mike Robinson restaurant, which specialised in cooking meat and game over open flames.

Still eager for new experiences and cultural influences, he accepted a position at Restaurant Natura in Helsinki, Finland where Felix embraced the opportunity to learn from their farm-to-table practices and navigate the unique challenges of shorter seasons and a potholed supply chain.

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After his time in Finland, Felix returned full circle, working once again with Stuart as the restaurant experienced tremendous growth.

He later further honed his skills as the acting head chef at a previous restaurant, gaining invaluable experience in managing larger teams, understanding the business side of running a restaurant within a hotel, and navigating the complexities of management.

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Having lived in New Zealand for the past 18 months, Felix brings with him a wealth of knowledge, experiences, and a genuine love for the culinary craft.

With his unwavering commitment to technique, product quality, and seasonality, Felix aspires to create dishes that not only delight the palate but also reflect his dedication to the science of cooking.