EXPERTISE

Felipe Ospina's odyssey into the world of hospitality began when he left his hometown, Bogota, Colombia, in 2003, venturing into the vibrant landscape of the United States. His journey commenced in luxury beachside havens along Miami's South Beach, gracing establishments like Nikki Beach and the prestigious Four Seasons Hotel.

The allure of New York City beckoned, leading Felipe to Buddha Bar in the bustling Meatpacking District. A pivotal moment arrived as he assumed the role of General Manager at Mercadito in the West Village alongside the acclaimed Chef Patricio Sandoval. His trajectory then steered him to Chicago, spearheading the opening of another Mercadito location in 2009.

Determined to expand his horizons, Felipe delved into Roka Akor, mentored by the esteemed Art Mendoza. His ventures continued as he helmed Untitled Supper Club and later rejoined the collective behind Roka Akor, contributing to their expansion across various locations.

Equipped with a wealth of experience and a rich portfolio of achievements, Felipe established his consulting company, instrumental in launching upscale ventures like Imperial La Mian. He later collaborated on the breakout sensation, Pacific Standard Time, and Café Cancale, leveraging his immense expertise.

The invitation from Chef Carlos Gaytan to join the team behind Tzuco marked another pinnacle in Felipe's career. His strategic input was instrumental in crafting one of the most celebrated Mexican restaurants in the U.S.

With over two decades entrenched in operations, owning a consulting firm, and orchestrating numerous openings, Felipe's prowess caught the attention of Sysco Corporation. Currently a Business Developer, he collaborates with top-tier chefs and operators, enriching Chicago's culinary landscape.

Beyond his professional pursuits, Felipe remains deeply engaged in Chicago's hospitality scene, supporting local charities, relishing moments at his favorite eateries, and guiding clients with his extensive industry wisdom. An ardent globetrotter, he curates culinary-centric expeditions worldwide. His ambition? To be synonymous with hospitality, an ace up the sleeve for restaurants seeking profitability and success.