Felix Halter

Felix Halter started his career in the heart of Zurich at the restaurant Clipper.

In the compulsory military service he learned to cater for the troops of the Swiss Army in a kitchen built of snow and ice at 3000+ meters altitude.

Felix’s career flourished at the following restaurants and resorts:

  • Reid Hotel - Madeira, Portugal
  • Sydney Hilton -  San Francisco
  • Green Island Resort -  Great Keppel Island
  • Radisson at the Pier - Cairns

Felix went back to Switzerland for 3 years as Executive Chef, to launch the new concept of “free-flow” restaurant Giardino, serving 1500 covers every day using induction technology and steam

He then returned  to Australia and joined the International College of Management in Manly Sydney as Operations Head Chef for 11 years.

In December 2009 Felix joined V-ZUG.