Felipe Vega was born in Coquimbo in northern Chile, where his love for gastronomy began. After completing his cooking studies in Chile, he traveled to France to continue his training at the Paul Bocuse Institute. At the same time of his studies he did internships for great restaurants in France, such as the Chateaux de la Chevre D’or in Eze, with the chef Philippe Labbé, the Guy Savoy restaurant in Paris and the Hotel du Castellet.
In France he meets Daniele Muller and he invites him to join the Hotel Villa Rolandi in 2008 as Executive Chef, and then leaves for some years to live in Chile where he continued his adventure in restaurants in Santiago and Patagonia.
3 years later, his love for the Caribbean and especially for the Mexican culture called him again, becoming Executive Chef of the Hotel Zoetry Villa Rolandi where he is in charge of his two restaurants, Casa Rolandi and Le Metissage.
His style of cooking is more focused on modern techniques, product care and a mix of South American and French cuisine.
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