Felix CaprarChef · Bite Me
Felix CaprarChef · Bite Me
Six years on the line — from London's dining rooms to a lounge in Bucharest to the open sea. Seasonal, sustainable, sharply plated food, served under a name with teeth: BITE ME.
For Felix, the kitchen has never been just a profession — it's where reality becomes art. The obsession started in childhood, the first time he understood that food brings people together and leaves memories that outlast the plate.
He sharpened both technique and resilience at sea, rising to sous chef aboard the Artania — leading teams across international cuisines, working with global methods and rare ingredients to a standard where excellence is the only option. On land he'd already climbed every rung: chef de partie, sous chef, and head chef running a brigade of seven through London's dining rooms, with a season at Maloka Lounge in Bucharest along the way.
Today his inspiration lives in Amsterdam — a city he chose for its energy, openness and eye for beauty. The mission is simple: bring that international rigour and obsessive attention to detail to a refined Dutch table, blending global technique with local influence so every meal becomes its own gastronomic experience. All of it plated under a name with teeth — BITE ME.
A path measured in services, not years — across three countries and one ocean.
Ran a section with precision — prep, hygiene and timing dialled in so service never waited on the pass.
Owned station readiness and food-safety compliance, building a calm, coordinated kitchen team.
Led a brigade of seven. Drove menu development, supplier relations and inventory — bespoke dishes for dietary and allergy needs, executed to an elevated standard.
Co-designed an innovative seasonal menu with the head chef — refined, artfully plated, locally sourced. Spotless HACCP record.
Supervised multiple stations to premium hospitality standards, serving a discerning international clientele while keeping maritime HACCP flawless.
A name with attitude for food that doesn't apologise. Felix's personal label — the mark behind every private dinner, event and tasting menu he plates.
A taste of the repertoire — sea, land and sweet. Every dish built around seasonal produce and a strong point of view.
Private dining, events and menu consulting — Amsterdam and beyond. Tell me the occasion; I'll handle the rest.