Sazón y Trayectoria: The Culinary Legacy of Chef Persio Féliz

Explore the legacy of Chef Persio Féliz, whose journey from Barahona to NYC helped shape Dominican cuisine through flavor, elegance, and cultural pride.

By CUNY Dominican Studies Institute

Jessy Pérez, CUNY Dominican Studies Institute Archivist, Jhensen Ortiz, CUNY Dominican Studies Institute Librarian

Chef Persio Féliz and His Edible Masterpiece (1990/2023) by Persio FélizCUNY Dominican Studies Institute

From Barahona to the world

Born in 1969 and raised in Barahona, Dominican Republic, Chef Féliz, guided by his grandmother’s culinary legacy and love for cooking, began his career at the Hotel Hispaniola, training with legendary chefs. His journey reflects discipline, craft, and cultural pride.

Chef Persio Feliz receving an award in the Dominican Republic (Late 1990's) by Persio FélizCUNY Dominican Studies Institute

Culinary excellence recognized globally

Chef Féliz won multiple awards at Dominican and international festivals, showcasing dishes like his basil-infused Vichyssoise, celebrated for flavor and presentation. He highlighted Dominican flavors with dishes such as Chivo al Ron, Majarete, and Moro Choncho to name a few.

Chef Persio Feliz Serving Dignitaries at a Formal Event (1989) by Persio FélizCUNY Dominican Studies Institute

Bridging tradition and innovation

From elaborate buffets to home-based catering, Chef Féliz shared Dominican flavors with diverse audiences, always emphasizing style, taste, and elegance.

Chef Persio Féliz with students in the Dominican Republic, Persio Féliz, 1966/1996, From the collection of: CUNY Dominican Studies Institute

Chef Persio Féliz with students in New York City, Persio Féliz, 1990-2023, From the collection of: CUNY Dominican Studies Institute

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Féliz taught culinary courses in both the Dominican Republic and New York City, spreading knowledge in cold and hot hors d’oeuvres, food styling, and presentation.

Fruit and Flower Cascade Display by Chef Persio Féliz (1989) by Persio FélizCUNY Dominican Studies Institute

Elegance at Every Table

His buffets, weddings, and family dinners were known for gourmet flair and careful detail, making each event a celebration of Dominican culinary art.

Chef Persio Féliz Celebrates Student Achievement (1993) by Persio FélizCUNY Dominican Studies Institute

Humble Spirit, Grand Vision

Despite international accolades, Chef Féliz remained grounded, opening a take-out business and culinary school to pass on his legacy.

Credits: Story

Learn more about Chef Persio Féliz on the CUNY Dominican Studies Institute Archives page here.

Credits: All media

The story featured may in some cases have been created by an independent third party and may not always represent the views of the institutions, listed below, who have supplied the content.

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