UBS Monocle
Where culture becomes cuisine
Sebastián Vargas
Chef, Los Félix
A native Colombian raised in India, Sebastián Vargas travelled the world before settling in Miami. Between his Latin American roots and his training under renowned chefs such as Magnus Nilsson, Vargas has found culinary inspiration everywhere. But it was in the vibrant street markets of New Delhi where his journey began.
“I first fell in love with food when I was growing up in India,” says Vargas. “We had a female chef who was 70 and had been cooking her whole life. She took me to the markets and I fell in love with fragrances and colours. I’d ask the vendors questions and I realised that there’s a language of communication with food.”
After arriving in Miami in 2020, Vargas co-founded Grassfed Culture Hospitality, which birthed Los Félix and sister restaurant Krüs Kitchen, both of which he helms. “Los Félix is named after the actress María Félix and is a nod to the grandmothers who’ve carried ancestral wisdom and knowledge, the mothers who preserved these traditions, and the female trailblazers who embody the fierce and the tender,” he says.
The restaurant’s multisensory dining experience honours this through its flavours and laidback atmosphere. “With the menu, we aim to honour indigenous methods of cooking through grinding our own maíz daily, which is the foundation of many staple dishes such as esquites, corn grits, tetras and arepas,” says Vargas. “We’re showcasing these time-honoured native ingredients.”
“In four years, we’ve built two restaurants and a music venue,” he adds. “We currently have three more projects in the works. It’s been a beautiful experience to be part of the Miami community in this way. We’re fulfilling our dreams.”
Taste chef Vargas’s menu at Los Félix, 3413 Main Highway, Miami 33133. losfelixmiami.com
