Eat, watch, learn and play with Chef Diego of Colectivo Felix!
Colectivo Felix invites you to celebrate Latin American Culture through cooking and eating as acts of appreciation. Since 2007 Chef Diego and his team have created spontaneous, unrepeatable dining experiences that highlight the importance of edible biodiversity and the necessity of small scale, ecological food producers. Be a part of this intimate and artful dining/tasting experience on Sat, Feb 16, 2019!
About the Artist:
COLECTIVO FELIX
Diego Felix and Sanra Ritten moved from San Francisco to Buenos Aires in 2007 to learn and investigate everything edible the South American continent had to offer. They began to showcase and share their findings to friends and adventurous eaters during dinners in their very own home. By word of mouth, Casa Felix gained popularity and introduced Latin American food culture to thousands of people from around the world.
Now based out of Santa Cruz, California, they are again a roaming restaurant, a band of culinary troubadours, doing private dinners, weddings, catered events and cooking classes in the Bay Area and beyond. More info at colectivofelix.com.
Chef Diego Felix
Born and raised in Ciudad Evita just outside of Buenos Aires, Diego grew up within a vegetarian/macrobiotic family. At the time, healthy food options were very simply prepared and used few flavors and ingredients—a defining influence on Diego’s now rebelliously vibrant and diverse cuisine.
Originally, Diego sought a career in theater, and at age 22 decided to travel throughout Latin America in search of work, ending up in México. To get there, he had eaten his way through Bolivia, Ecuador, Brazil, Peru and other countries, awakening his curiosity about Latin American food and indigenous ingredients, and decisively making him a performer of culinary art instead of theater art.
In Buenos Aires, Diego began his life in the food world, bartending in Palermo, and cooking for his roommates in the communal house Los Elefantes. Diego studied at Buenos Aires Natural Chef and after operating his own vegetarian delivery business he moved to San Francisco with his partner Sanra Ritten. There, he discovered a style of cooking integrated with the land and farmers, a holistic view of gastronomy. He ended his Californian resumé at Millennium, working under Eric Tucker, the guru of vegan cuisine.
A few years later, Diego and Sanra moved back to Buenos Aires wanting to learn and research anything edible the southern continent had to offer. They created Casa Felix in 2007 as a way to share and showcase their findings and experiences. Since then, Diego has become passionate about the cuisine of his region, using his work in the kitchen to support small-scale producers, and constantly researching the flavors and culinary knowledge of South America.
Diego is part of the international Slow Food movement and actively participates, incorporating the philosophy into his daily work. He currently resides in Santa Cruz, CA and cooks for private dinners, celebrations and catered events throughout California.
Please call box office 408.998.2783 for wheelchair and/or other accommodations. Additionally, please let us know of any dietary restrictions/needs.
There are many parking options near MACLA; check parksj.org/parking-map. Take public transportation to MACLA; check tripplanner.vta.org/planner
show less
Colectivo Felix invites you to celebrate Latin American Culture through cooking and eating as acts of appreciation. Since 2007 Chef Diego and his team have created spontaneous, unrepeatable dining experiences that highlight the importance of edible biodiversity and the necessity of small scale, ecological food producers. Be a part of this intimate and artful dining/tasting experience on Sat, Feb 16, 2019!
About the Artist:
COLECTIVO FELIX
Diego Felix and Sanra Ritten moved from San Francisco to Buenos Aires in 2007 to learn and investigate everything edible the South American continent had to offer. They began to showcase and share their findings to friends and adventurous eaters during dinners in their very own home. By word of mouth, Casa Felix gained popularity and introduced Latin American food culture to thousands of people from around the world.
Now based out of Santa Cruz, California, they are again a roaming restaurant, a band of culinary troubadours, doing private dinners, weddings, catered events and cooking classes in the Bay Area and beyond. More info at colectivofelix.com.
Chef Diego Felix
Born and raised in Ciudad Evita just outside of Buenos Aires, Diego grew up within a vegetarian/macrobiotic family. At the time, healthy food options were very simply prepared and used few flavors and ingredients—a defining influence on Diego’s now rebelliously vibrant and diverse cuisine.
Originally, Diego sought a career in theater, and at age 22 decided to travel throughout Latin America in search of work, ending up in México. To get there, he had eaten his way through Bolivia, Ecuador, Brazil, Peru and other countries, awakening his curiosity about Latin American food and indigenous ingredients, and decisively making him a performer of culinary art instead of theater art.
In Buenos Aires, Diego began his life in the food world, bartending in Palermo, and cooking for his roommates in the communal house Los Elefantes. Diego studied at Buenos Aires Natural Chef and after operating his own vegetarian delivery business he moved to San Francisco with his partner Sanra Ritten. There, he discovered a style of cooking integrated with the land and farmers, a holistic view of gastronomy. He ended his Californian resumé at Millennium, working under Eric Tucker, the guru of vegan cuisine.
A few years later, Diego and Sanra moved back to Buenos Aires wanting to learn and research anything edible the southern continent had to offer. They created Casa Felix in 2007 as a way to share and showcase their findings and experiences. Since then, Diego has become passionate about the cuisine of his region, using his work in the kitchen to support small-scale producers, and constantly researching the flavors and culinary knowledge of South America.
Diego is part of the international Slow Food movement and actively participates, incorporating the philosophy into his daily work. He currently resides in Santa Cruz, CA and cooks for private dinners, celebrations and catered events throughout California.
Please call box office 408.998.2783 for wheelchair and/or other accommodations. Additionally, please let us know of any dietary restrictions/needs.
There are many parking options near MACLA; check parksj.org/parking-map. Take public transportation to MACLA; check tripplanner.vta.org/planner
Eat, watch, learn and play with Chef Diego of Colectivo Felix!
Colectivo Felix invites you to celebrate Latin American Culture through cooking and eating as acts of appreciation. Since 2007 Chef Diego and his team have created spontaneous, unrepeatable dining experiences that highlight the importance of edible biodiversity and the necessity of small scale, ecological food producers. Be a part of this intimate and artful dining/tasting experience on Sat, Feb 16, 2019!
About the Artist:
COLECTIVO FELIX
Diego Felix and Sanra Ritten moved from San Francisco to Buenos Aires in 2007 to learn and investigate everything edible the South American continent had to offer. They began to showcase and share their findings to friends and adventurous eaters during dinners in their very own home. By word of mouth, Casa Felix gained popularity and introduced Latin American food culture to thousands of people from around the world.
Now based out of Santa Cruz, California, they are again a roaming restaurant, a band of culinary troubadours, doing private dinners, weddings, catered events and cooking classes in the Bay Area and beyond. More info at colectivofelix.com.
Chef Diego Felix
Born and raised in Ciudad Evita just outside of Buenos Aires, Diego grew up within a vegetarian/macrobiotic family. At the time, healthy food options were very simply prepared and used few flavors and ingredients—a defining influence on Diego’s now rebelliously vibrant and diverse cuisine.
Originally, Diego sought a career in theater, and at age 22 decided to travel throughout Latin America in search of work, ending up in México. To get there, he had eaten his way through Bolivia, Ecuador, Brazil, Peru and other countries, awakening his curiosity about Latin American food and indigenous ingredients, and decisively making him a performer of culinary art instead of theater art.
In Buenos Aires, Diego began his life in the food world, bartending in Palermo, and cooking for his roommates in the communal house Los Elefantes. Diego studied at Buenos Aires Natural Chef and after operating his own vegetarian delivery business he moved to San Francisco with his partner Sanra Ritten. There, he discovered a style of cooking integrated with the land and farmers, a holistic view of gastronomy. He ended his Californian resumé at Millennium, working under Eric Tucker, the guru of vegan cuisine.
A few years later, Diego and Sanra moved back to Buenos Aires wanting to learn and research anything edible the southern continent had to offer. They created Casa Felix in 2007 as a way to share and showcase their findings and experiences. Since then, Diego has become passionate about the cuisine of his region, using his work in the kitchen to support small-scale producers, and constantly researching the flavors and culinary knowledge of South America.
Diego is part of the international Slow Food movement and actively participates, incorporating the philosophy into his daily work. He currently resides in Santa Cruz, CA and cooks for private dinners, celebrations and catered events throughout California.
Please call box office 408.998.2783 for wheelchair and/or other accommodations. Additionally, please let us know of any dietary restrictions/needs.
There are many parking options near MACLA; check parksj.org/parking-map. Take public transportation to MACLA; check tripplanner.vta.org/planner
read more
Colectivo Felix invites you to celebrate Latin American Culture through cooking and eating as acts of appreciation. Since 2007 Chef Diego and his team have created spontaneous, unrepeatable dining experiences that highlight the importance of edible biodiversity and the necessity of small scale, ecological food producers. Be a part of this intimate and artful dining/tasting experience on Sat, Feb 16, 2019!
About the Artist:
COLECTIVO FELIX
Diego Felix and Sanra Ritten moved from San Francisco to Buenos Aires in 2007 to learn and investigate everything edible the South American continent had to offer. They began to showcase and share their findings to friends and adventurous eaters during dinners in their very own home. By word of mouth, Casa Felix gained popularity and introduced Latin American food culture to thousands of people from around the world.
Now based out of Santa Cruz, California, they are again a roaming restaurant, a band of culinary troubadours, doing private dinners, weddings, catered events and cooking classes in the Bay Area and beyond. More info at colectivofelix.com.
Chef Diego Felix
Born and raised in Ciudad Evita just outside of Buenos Aires, Diego grew up within a vegetarian/macrobiotic family. At the time, healthy food options were very simply prepared and used few flavors and ingredients—a defining influence on Diego’s now rebelliously vibrant and diverse cuisine.
Originally, Diego sought a career in theater, and at age 22 decided to travel throughout Latin America in search of work, ending up in México. To get there, he had eaten his way through Bolivia, Ecuador, Brazil, Peru and other countries, awakening his curiosity about Latin American food and indigenous ingredients, and decisively making him a performer of culinary art instead of theater art.
In Buenos Aires, Diego began his life in the food world, bartending in Palermo, and cooking for his roommates in the communal house Los Elefantes. Diego studied at Buenos Aires Natural Chef and after operating his own vegetarian delivery business he moved to San Francisco with his partner Sanra Ritten. There, he discovered a style of cooking integrated with the land and farmers, a holistic view of gastronomy. He ended his Californian resumé at Millennium, working under Eric Tucker, the guru of vegan cuisine.
A few years later, Diego and Sanra moved back to Buenos Aires wanting to learn and research anything edible the southern continent had to offer. They created Casa Felix in 2007 as a way to share and showcase their findings and experiences. Since then, Diego has become passionate about the cuisine of his region, using his work in the kitchen to support small-scale producers, and constantly researching the flavors and culinary knowledge of South America.
Diego is part of the international Slow Food movement and actively participates, incorporating the philosophy into his daily work. He currently resides in Santa Cruz, CA and cooks for private dinners, celebrations and catered events throughout California.
Please call box office 408.998.2783 for wheelchair and/or other accommodations. Additionally, please let us know of any dietary restrictions/needs.
There are many parking options near MACLA; check parksj.org/parking-map. Take public transportation to MACLA; check tripplanner.vta.org/planner
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510 S 1st St, San Jose, CA 95113
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