Chef Felicien Cueff
Defining Great French Cuisine
"Where passion meets craft”
Early Life in France Born in Brittany, from a young age, Chef Felicien exhibited a remarkable sensitivity to taste and smell which guided him towards his culinary journey driven by an insatiable curiosity
to explore the science of food and flavours at a tender age of 14. This passion led him to secure a scholarship to study under the most esteemed Michelin stars Chefs including Patrick Jeffroy, Bernard Loiseau, Michel Rostang, Michel Richard and Jacques Maximin.
Professional Experience at 5 Michelin Star establishments, Chef to the Celebrities…
Throughout his illustrious 40-year career, Chef Felicien worked in prestigious kitchens across three continents, bringing his French culinary expertise to diverse culinary cultures. His experience includes working at 5 Michelin-starred establishments in France, where he honed his skills and mastering the art of refined techniques, tastes and the importance of
sourcing quality ingredients.
In Santa Barbara USA, Chef Felicien distinguished himself as a celebrity chef where he spent 10 years creating exquisite dining experiences for Hollywood’s elite, including the "Who’s Who" of celebrity dining.
In Singapore, as Head Chef for Hilton Hotel, Orchard saw him elevate the dining experience in various exclusive establishments, including the Tower Club and the VIP floor at Crockford Tower, RWS. His later roles as a consultant and private chef allowed him to cater personalized culinary experiences for high-profile clients, maintaining his reputation
for excellence and innovation.
Culinary Philosophy
Chef Felicien’s culinary philosophy revolves around the celebration of fresh, seasonal ingredients and the art of creating harmonious flavours. He believes that cooking is not just a technical skill but an expression of creativity and passion. “You need to show love in every dish” as he commonly says. His approach emphasizes the importance of balancing
tradition with contemporary trends, allowing him to craft dishes that resonate with both the classic roots of French cuisine and modern palates.
Recognition and Accolades
Staying true to himself and remaining humble, throughout his career Chef Felicien has garnered widespread acclaim and praises within the culinary community including featuring in various magazines and TV programs all showcasing his excellence and commitment to his craft.
“It is hard to define what Good food is, but you will know when you taste it .”
Best Sellers
The Great
Learnt From The Best
Photo taken with Chef Felicien and Julia Carolyn Child (née McWilliams; August 15, 1912 – August 13, 2004) was an American chef, author, and television personality. She is recognized for having brought French cuisine to the American public with her debut cookbook, Mastering the Art of French Cooking