Felix is a formally trained Sommelier with advanced certification through the Wine & Spirits Education Trust (WSET) and over a decade of experience across premium hospitality environments in New Zealand, Canada, and Chile. His background spans floor service, cellar management, wine programme development, and staff training within a range of operating models.

 

He has most recently held key roles with hospitality groups in New Zealand, including Tantalus Estate (Waiheke Island), Ayrburn Precinct (Queenstown), and Clarence Hospitality (Tauranga), gaining a clear understanding of the operational realities of the industry—particularly the challenge of maintaining wine standards in environments where a dedicated, full-time sommelier is not always viable.

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Alongside his hospitality experience, Felix brings a strong foundation in teaching and communication, allowing him to translate complex wine decisions into clear, structured systems that teams can execute consistently. This combination of practical experience and disciplined programme design underpins his work advising restaurants on wine strategy, list structure, and service standards.