- Felipe began his career in Spanish cuisine at Marichu where he spent 12 years learning and perfecting his techniques and taste from Teresa Barrenechea, owner and author of "The Basque Table" and "The Cuisines of Spain", in which she offers a gracious acknowledgement to "Mickey Camarillo" as he was fondly known there.
After Marichu he spent the next three years at Suba as a sous chef and after many trips to Spain he truly perfected his craft.
At Socarrat Felipe says he has found a new and exciting challenge with its 'innovative concept' of varied paellas, unique tapas and the communal table seating. "It truly resembles eating Spanish style, surrounded by friends and family at one long table."
