Brian Felicella

Chef Instructor, Culinary Arts, General Education

brian felicella
Location: Austin, Texas
Favorite Dish: Fried Chicken

"ADAPT (Access the situation, Develop a plan of recovery, Acquire new ingredients, Prepare the new item, Taste and season) - I use this saying in my classes as I want new cooks to realize they will make mistakes, but if you learn to ADAPT, you will also learn how to not make that same mistake again. But you have to burn a few eggs before you can make an omelet."

Brian Felicella


Chef Brian is a living testament to the power of culinary education, having been refused a Pastry Chef job at one point due to his lack of a degree. He went on to earn degrees in both Pastry Arts and Culinary Arts, finishing his programs in just 13 months.

Brian started his career in the front-of-house (FOH), working in fine hotels and resorts, though his passion for food was overwhelming. If he wasn’t in the FOH, you could usually find him in the kitchens! While serving as an Overnight Manager at the La Cantera Resort and Spa, he would assist in prep during the evening to pass the time — so frequently that the chef once asked when he was going to join the “other side!”

Shortly after, Brian left the FOH and took on a Kitchen Manager position at a small dive bar in Dallas, where he was able to meet his first real mentor in the world of pastry. She was able to get Brian into her fine-dining restaurant as a Line Cook, and in that Stephan Pyles establishment, he really started his cooking career. Since then he held Executive Sous Chef and Executive Chef positions.

Chef Brian loves working in both savory and pastry, and values the culinary education that allowed him to spend time relearning his craft and receiving first-hand knowledge on opening new restaurant locations. His favorite thing about managing kitchens is that moment when a line cook’s “light” turns on while learning a new technique. These types of moments are what inspired Brian to eventually teach.

Honors, Awards & Affiliations

  • ServSafe® Certified
  • Proctor Certificate of Training and Testing

Professional EXPERIENCE

  • Executive Chef - Colleens Kitchen LLC, Austin, TX
  • Executive Sous Chef - Swedish Hill Austin, Austin, TX

Dish Examples

Chicken and Waffles

Classic buttermilk fried chicken with sour dough waffles and maple powdered sugar. It's a signature for me as it encompasses my love for all things savory and sweet.

Classic buttermilk fried chicken with sour dough waffles and Maple Powdered Sugar

Pork Belly Adobo, Jasmine Rice, Herb Salad, and Traditional Chinese Red Sauce

This shows my love for all the cuisine of the Pacific Rim, and how you can adapt them into new formats with the same great flavor.

Pork Belly Adobo with jasmine rice herb salad, and traditional chinese red sauce

Green Tomato and Pickled Watermelon Salad

Now being from the South, I do love a good green tomato and pickled watermelon salad, with some fresh mint and purple shiso, local seasoned goat cheese, and pickles shallots. Along with my love of fusion cuisine taking Asian and traditional American South faire.

green tomato and pickled watermelon salad


  • Bachelor of Arts Degree, Curry College, Milton, MA
  • Patisserie and Baking/Culinary Arts, Le Cordon Bleu Austin, TX

Special Interests

Gardening, sewing, painting, and video games.

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