A Quickie with Luigi Bailon
Like a proper Italian, this man loves a good crudo, Puglia and swears by his sharpie pen!
Felice Restaurants is a family-owned Italian restaurant group known for its warm Tuscan atmosphere, handmade pastas, extensive wine program, and neighborhood-style dining experience. Founded in 2007 on Manhattan’s Upper East Side, Felice has since expanded their portfolio to include a location in our beloved Brickell community.
Under the helm of Luigi Bailon, Felice is as delicious as it is stylish. Think unpretentious New York excellence sans snobbery all while being dependable and consistent for their upscale clientele. It’s simply Miami appropriate with a European, elegant flare.
We introduce you to the wizard behind the curtains who is responsible for every single delectable dish that comes out of their kitchen.
Name: Luigi Bailon
Chef at: Felice on Brickell Avenue!
Why Miami: I was living in New York when the Miami project came up, and I took it because I was genuinely curious about the vibe here, and it didn’t disappoint. I’ve been here three years now. It’s a completely different planet from NYC, but I don’t love one more than the other. They’re just two very different worlds.
Childhood leftover memory: I was born and raised Italian, so leftovers were a Sunday night or Monday ritual. My Nonna would cook for what felt like seven million people, a huge family, 15 cousins, and send everyone home with something to take to school or work the next day. It was a lot for her, but she loved it. That’s honestly what I miss most about being home: the family gatherings.
Favorite restaurant to take leftovers home from: not necessarily: I’m not really a big fan of taking food home, except pizza the next day. That one I actually do on purpose. I’ll leave a slice just to eat it cold the following morning. From Omunaciello. It’s a weird habit but I love it.
My last meal would be: In Puglia. Roasted seafood, crudo, and pasta. That’s it.
What music is playing in your kitchen: At work, none, I need to focus. But at home, classic Italian music, always. I love to sing when I cook.
What do you wear at home in the kitchen: Whatever’s most comfortable. No performance required.
Favorite thing about the Miami restaurant scene: The variety, same as New York. And there’s a real emphasis on the design and glamour of a space. People here care about the full experience.
Least favorite thing about the Miami restaurant scene: Consistency. I’ve been to so many places where the first visit is incredible and the second visit just isn’t. It’s something I notice a lot here.
After work, I drink (alcoholic/non-alcoholic): Not really a big drinker after work, more in my free-time.
What would people be most surprised to know about you: That I’m an executive chef at 31. I’m almost always the youngest person in the kitchen, and I’m the one running it. People don’t expect that.
Your go-to spots in Miami: Bakan in Wynwood, I love the bar area, the food, the whole energy. And Vice Versa in Downtown, which, for the record, Americans always pronounce wrong. Their crudos are incredibly curated. You can tell they genuinely care about every dish.
Must order: At Bakan, the ceviche. At Vice Versa, the crudos, pizza, pasta, and save room for the gelato. They do flavors like popcorn that sound strange and taste incredible.
Kitchen tool you swear by: A Sharpie and a pen. I know that sounds basic, but it’s always the hardest thing to find in a kitchen, and it drives me insane. When a ticket comes in, you need to write things down. It keeps everything organized.
Most over-rated culinary trend: Gold leaf on food and drinks. Caviar on hot dogs. These weird combinations that feel like stunts. I really believe in respecting ingredients for what they are, their simplicity, their flavor. Let them be what they are.
Thoughts on MSG: There are different schools of thought on it, and I won’t pretend it’s easy to avoid, but I always try.
Favorite thing to cook at home: Fresh pasta and fish. Always fresh pasta.
If you weren’t a chef, what would you be doing: I honestly can’t imagine it. I told my mom at 10 years old that I wanted to be a chef. She says that when I was 2 or 3, I wouldn’t sleep with a stuffed animal, I’d sleep with pots and pans. But if I had to pick something else, it would still be food. A butcher, maybe. A fisherman.
What advice would you give aspiring chefs: It’s an amazing job, but it’s full of sacrifice. When everyone else is out having a good time, you’re in the kitchen working. What keeps you going is that moment when a guest loves what you made. Hold onto that feeling, it’s worth everything.
What’s your #1 guest-order pet peeve: Honestly, I don’t really have one. The Felice philosophy is “this is your home,” - and I take that seriously. I always try to accommodate. There are occasional requests where I genuinely have to say no but my goal is always to make the guest happy. That’s it.
Favorite city to visit for food: Puglia, without question. Nothing has compared. I was telling my wife just a couple of weeks ago that I wanted to fly there just to eat and come right back. It’s not just because I’m Italian, I truly believe Italy, along with maybe two or three other countries, is at the top of the world for cuisine.
To reserve at Felice on Brickell, click HERE!