From the moment he was able, Texas-born Felix Florez found his way into the foodservice industry becoming a waiter at a local restaurant. Purchasing his first restaurant, a fine French bistro, at the tender age of 19 on Bee Cave Road in Austin, TX, Felix insisted on spending months in each and every position before taking over from the original owners. After closing his first restaurant, Felix picked up his family and moved to Houston for fresh opportunities. Setting to work at the finest restaurants in Houston, Felix became a sommelier at Brennan’s of Houston, cultivating a supreme wine program to complement the French-creole flavors of one of Houston’s most beloved culinary institutions. While there, Felix couldn’t help but notice that the high-quality ingredients being utilized in the kitchen were produced all over the nation, but few were from Texas. Recognizing this opportunity, Felix formulated a plan: to bring the expressive flavors of Texas’ grand livestock to Houston restaurants.
Felix drove all over the nation, finding a unique selection of heritage breed hogs and decided to raise them humanely, in a free and open setting, allowing them to enjoy the land and to partake in a natural diet. As Black Hill Ranch was born, Felix’s reputation gained speed, and restaurants quickly realized the quality and expressive flavors of the meat he was offering. Felix, unknowingly, had stumbled upon the farm to table movement right at its’ inception and has helped to propel it into the spotlight in the Houston culinary community. He has been fortunate to become a partner in two local Houston restaurants, Ritual and Blood Bros. BBQ, and looks forward to expanding his presence in Houston’s hospitality industry. He has had the fortune to begin True Texas Honey, Jefferson Co. Rice Company, and a custom knife business.