Felix Gabel

Felix Gabel embodies the spirit of a culinary cosmopolitan, whose extensive international training, from New York to San Francisco, Bangkok, and Gstaad, profoundly shaped his distinctive culinary identity. His core ethos, encapsulated in the "Nordic Fusion" concept at KAI3, transcends mere dining; it is an invitation to an emotional and sensory journey. Gabel believes in creating experiences that resonate deeply with guests, weaving memories and emotions through a vibrant tapestry of aromas and stories. His philosophy is founded on an unwavering commitment to quality, creativity, and a relentless pursuit of perfection, constantly questioning and refining processes. His approach to ingredient sourcing is rooted in profound regionality and sustainability. Gabel champions local products such as North Sea crabs, Sylt Royal oysters, and robust coastal vegetables, fostering deep partnerships with producers from Sylt, Schleswig-Holstein, and Denmark across all seasons. This commitment ensures peak freshness, supports local economies, and celebrates seasonal diversity while preserving cultural identity. He emphasizes maximizing the potential of every single product, utilizing ingredients from "nose to tail" to minimize waste and extract optimal flavor. This regional foundation is then artfully elevated and expanded through a global lens, incorporating surprising flavors and culinary traditions gathered from his worldwide travels. Chef Gabel's technical mastery is characterized by a sophisticated blend of international techniques, including fermentation and sous-vide cooking, which he expertly employs to achieve finely balanced textures and flavors. His dishes are consistently grounded, authentic, and clear, delivering high-level aromatic processes. A hallmark of his artistry is the storytelling embedded within each creation; every dish bears a narrative, beginning with a concept or emotion, from which the ingredients and presentation are meticulously crafted to evoke an emotional connection with the diner. This is further expressed through creative dish titles that hint at the experience. Among his most legendary signature dishes are: * "Watt en Meer": A masterful reinterpretation of the classic Bouillabaisse, combining the "Small 5" seafood from the Wadden Sea with exotic spices and innovative techniques. * "Wie bei Mama": An unexpected yet delightful combination of Solyanka and turbot, showcasing his ability to create comforting yet refined flavors. * "Wenn der kleine Hunger kommt": Described as his "heart dish," this soul-satisfying creation captures the essence of late-night cravings with Wagyu, dike cheese, onions, and rösti fries. Other notable dishes with playful titles include "Sylter Jägerschnitzel" and "Süßes, sonst gibt´s Saures," each representing a thoughtful culinary composition designed to transport the guest on a culinary journey.

Career

• Küchendirektor at BUDERSAND Hotel - Golf & Spa - Sylt, Hörnum
• Küchenchef at BUDERSAND Hotel - Golf & Spa - Sylt, Hörnum
• Sous Chef at BUDERSAND Hotel - Golf & Spa - Sylt, Hörnum
• Junior Sous Chef at The Alpina Gstaad, Gstaad
• Stage at Restaurant Gaggan, Bangkok Metropolitan Area
• Stage at Restaurant Coi, San Francisco Bay Area
• Chef De Partie at Hotel Fouchere, Greater New York City Area
• Chef De Partie at Hotel Walther, Pontresina
• Chef De Partie at Brentwood Bay Resort & Spa, Victoria, BC

Mentored by Jens Rittmeyer.