Hailing from Durango, Mexico, Chef Felipe leads as Chef de Delicacies at Coa at The Drake Oak Brook, the place he is been since December 2023. Largely self-taught, Felipe’s on-the-job coaching has formed his strategy within the kitchen alongside along with his culinary inspiration which traces again to his mom, who taught him about cooking from scratch with contemporary, native substances—a precept he upholds at Coa. Felipe invitations metropolis dwellers and suburbanites alike to expertise his menu at Coa and can personally guarantee your meal is memorable!
CFM: Please inform our readers slightly bit about your self and what led as much as you changing into Coa’s Chef de Delicacies.
FDS: I used to be born and raised in Durango, Mexico, the place my mom taught me the artwork of cooking from scratch utilizing contemporary, native substances. Through the years, I honed my expertise by means of in depth hands-on coaching, together with a 15-year tenure at Shelby Campbell’s Tavern and Grill, earlier than becoming a member of Coa at The Drake Oak Brook in December 2023. At Coa, I’m proud to mix conventional Mexican and Latin flavors with fashionable touches, together with reimagining my mom’s recipes for chile rellenos and mole to create the menu’s signature dishes. I additionally take delight in my baking, particularly my cheesecakes—a recipe from a mentor that has now turn out to be a nightly favourite for our friends at Coa.
CFM: For anybody that hasn’t been, what can diners stay up for once they expertise Coa?
FDS: Diners can count on a menu that blends each Spanish and Latin influences together with cold and hot tapas, dishes infused with agave spirits and a wide range of paellas. The house is as heat and alluring as it’s polished, with furnishings sourced from Mexico and woodwork that was hand-carved onsite for over three months. Topping it off is our showstopping bar, which is manufactured from hand-painted tiles from Guadalajara and homes our in depth assortment of premium tequilas and mezcals. Company can take pleasure in flights along with house-made sangrias and handcrafted cocktails.
CFM: What evokes the dishes on the menu at Coa?
FDS: Coa’s idea is rooted in cherished household traditions. Along with my Mexican tradition and recollections of cooking with my mom, the menu is impressed by the massive household dinners of Coa’s Mexican proprietor, Tely Nagle, and the Spanish tapas recipes that have been handed all the way down to our Government Chef Ezequiel Dominguez from his mom. We’ve revived these to create a vibrant new chapter in The Drake Oak Brook’s historical past.
CFM: Are there any eating places from all over the world or within the space which have impressed you?
FDS: Porfirio’s in Mexico Metropolis is certainly one of my favorites and has drastically influenced my strategy to conventional recipes with progressive taste pairings. Moreover, Gibsons Bar & Steakhouse in Chicago has impressed me with its dedication to delivering a high-quality eating expertise and guaranteeing consistency throughout each dish.
CFM: What traditions have you ever already established within the house for locals?
FDS: Locals can stay up for experiencing distinctive flavors and the freshest substances with each go to. At COA, the custom of crafting home made dishes from scratch is on the coronary heart of what we do. Moreover, I personally be certain that every dish displays my contact and dedication ultimately.
CFM: What’s the attract to get metropolis dwellers out to Oak Brook to dine?
FDS: Coa sits on ten acres of land, providing metropolis dwellers an opportunity to flee the city hustle and immerse themselves in a serene, pure setting. The menu stands out with its thoughtfully curated taste pairings, every dish perfected by means of rigorous style exams to make sure it’s really distinctive. The outsized bar creates a dynamic setting the place signature drinks and distinctive dishes come collectively, delivering an unforgettable experiential eating expertise.
CFM: Describe your very best time off. Do you cook dinner at dwelling or take a break? Do you exit and discover different eating places across the metropolis and suburbs? If that’s the case, what are some favorites? What do you take pleasure in doing throughout your free time?
FDS: I really like cooking even on my day off, so I cook dinner breakfast, lunch and dinner for my household on my days off. My favourite dish to make is lasagna. I favor spending my day off at dwelling, cooking for my household and having fun with the moments we share across the desk. In my free time, certainly one of my biggest joys is watching my son play soccer.
CFM: For those who might open up a restaurant wherever on the planet, the place wouldn’t it be and what could be your idea?
FDS: I’d open my very own restaurant within the Chicago suburbs, particularly in an space like Rosemont or Schaumburg. Whereas I’ve traveled extensively, my coronary heart belongs to Chicago. The idea could be a steakhouse infused with daring Latin influences, combining wealthy traditions with vibrant flavors.
CFM: In one other life, for those who weren’t a chef, what would you be doing?
FDS: In one other life, I’d pursue my ardour for soccer and turn out to be knowledgeable soccer participant.
