Felice Tocchini

Celebrity chef Felice Tocchini made his first foray into the catering business aged just six years old when his parents acquired the local village bar and brought Felice in as a mini barista. Decades later Felice is a well-known celebrity chef and restaurateur, involved in numerous projects and who has appeared on a number of television shows. Moving from his home nation of Italy where he had trained at the prestigious Ferdinando Martini Catering College to the UK in the 1980’s Felice’s first position was as Commis chef at The Royal Shakespeare Theatre restaurants in Stratford-upon-Avon. Even at this early stage in his career it was obvious to those around him that Felice possessed not only an astute culinary talent but also an enigmatic and captivating personality.

Felice quickly graduated from Commis chef to head chef and chef manager for The Royal Shakespeare Theatre’s restaurants and hotels; however not content with running someone else’s establishment, Felice Tocchini wasted little time before branching out and opening his own restaurants: Fusion Brasserie and Fusion Too. Now people flock from across the UK to sample the celebrity chef’s innovative mix of traditional and Italian cuisine. Felice is a passionate chef with a particular interest in locally sourced produce, his appearances as guest and celebrity chef on various television series have often revolved around the use and sourcing of local produce, whilst Felice prides himself on using only locally sourced produce in his high end Fusion chain.

Felice remains known for his culinary creativity, though he has worked alongside a number of other celebrity chefs, including Christopher Novelli, clients and restaurant visitors continue to comment on his individuality and the lasting impression he creates. Felice’s television appearances have included cooking demonstrations and topic based discussions as a celebrity chef on a range of series from Countryfile to The One Show. Outside his work as a celebrity chef Felice is involved in and passionate about encouraging children to explore and experience a variety of foods; he has joined forces with sweet potatoes farm, Scott’s Farm, to develop interesting recipes for this much underused vegetable and tours the country giving demonstrations. He is also a contributor to both the esteemed Novelli’s Academy and Eckington Manor Cookery School.