New York, NY – August 22, 2005 From remote and distant countries in Southeast Asia, Chef Marc Felix, aka “Mad Chef,” brings the finest of Asian dishes to the American dining table and creates harmonious marriage between exotic flavors and French culinary traditions. Described by his wife, Lisa Felix, as a “food psychologist,” Marc’s cooking does not start with a recipe but rather evolves around mood and ambiance. Marc attributes his unique view of food and dining to his childhood in the Savoie region of France, where notions of dining were instilled in him early on.

Felix started his professional training at the age of 16, when he entered the culinary school of “Challes-les-Eaux” in the Rhone-Alps region, where he graduated first in his class. After graduation, he apprenticed at Michelin-rated restaurants around France until he was noticed for his original and artistic culinary style. Inspired to move abroad at the age of 23, he accepted an offer from the Ritz-Carlton hotel in Los Angeles, where he started his professional life in America. Years later, when he mastered his diverse cooking style and gained extensive experience, he opened his first restaurant “La Folie” (madness) in Taos, New Mexico.

The venture was a huge success, and his customers came to trust their chef so completely, that they refused to order off the menu, opting instead for “la folie du jour” created on a spot by their culinary guru. Marc thrives on challenges and has a penchant for experimentation in his kitchen with acute sense of flavors and attention to minute details. That is why he was lured from New Mexico to The Plaza Hotel in New York by the Fairmont group, which was searching for a new talent to revitalize the legendary Oak Room. Driven, ambitious, and gifted, the new Executive Chef earned quickly his respect from the 40-member cooking team and was asked to contribute his ideas to the main kitchen of The Plaza. He advanced to the Executive Banquet Chef position overseeing everything – from grand weddings to private functions. Felix tirelessly impressed his clients – ranging from Michael Douglas to the King Of Morocco.

In addition to being a partner in one of the very popular restaurants “Red Moon” in St. Louis, MO, Marc undertakes other challenges – working as a Corporate Chef on a consulting basis at Mars 2112. Marc’s inspiration in life are his two daughters, ages 4 and 7, who are his best “sous-chefs,” when he lands his culinary talent to Nickelodeon’s “U-Pick Live” show or gourmet cooking classes for kids on the red planet Mars. Kid at heart, he is on a mission to teach children how “to cook and create their own masterpieces at home or in school.”

Chef Felix just finished his first recipe book for children “Kids Can Cook Too”, and he is currently shooting his pilot for the kids’ cooking show.

His philosophy is “to never be bored but travel through life with a speed of light and have fun!”