Felix Rice is the  Culinary Director at CxRA, New York’s premier high-end catering company, where he has spent more than half of his career shaping the culinary vision. For over a decade, he has directed some of the city’s most prestigious events—from the US Open to galas at cultural landmarks including the Metropolitan Museum of Art, the American Museum of Natural History, Lincoln Center, and many more. Alongside large-scale execution, he drives menu R&D and has collaborated with chefs such as Daniel Boulud, Jean-Georges Vongerichten, Alain Ducasse, and Kwame Onwuachi, instilling a culture of continuous innovation.

Felix’s culinary journey began as a teenager in Israel, where his first experience in a community catering kitchen sparked a lasting love for the bold flavors of the Middle East. That foundation, combined with formal training in Culinary Arts & Management in New York, informs a style rooted in French technique and elevated with Levantine influences—defined by balance, clean lines, and soulful accents that enhance rather than overpower.

Beyond the kitchen, Felix thrives on building high-performing teams and mentoring young chefs. He has developed production systems that withstand the pressures of the largest stages, ensuring flawless execution at every event. His parallel passion for photography sharpens his eye for presentation, adding a visual artistry that carries through from plating to the guest experience.