i. Biography
The Path
Weber’s training is the clearest map of his approach: structured, exacting, and built on repetition. At Landesberufschule Bad Überkingen (2009) and HGT Trier (2000), Felix Weber took in the technical grammar that underpins disciplined kitchen work. The dates matter here less as milestones than as evidence of a chef whose foundation was laid in formal systems, with an emphasis on standards, control, and the slow accumulation of competence. Breadth came next through a run of trainee posts in 2013–2013 that place Felix Weber across a wide field of kitchen cultures: trainee at Plaza Athénée a Royal Meridien Hotel, trainee at Nahm Restaurant, trainee at Bo.lan Restaurant, trainee at St John Restaurant Co Ltd, trainee at Pollen Street Social Restaurant, trainee at Tom Aikens Restaurant, and trainee at Shimogamo Restaurant. The sequence shows a working method built on comparison and absorption. Rather than staying in one house, he moved through different systems, learning how service, hierarchy, and standards shift from room to room. That movement now supports a career split between execution and development. Junior Sous Chef and Sous Chef of Kofler & Kompanie GmbH (since 2013), Concept Development Head Chef of White Rabbit Growth Fund (since 2017), and chef at Hofstube Deimann (Schmallenberg, Sauerland, Germany) together describe a chef working both the pass and the planning table. For Felix Weber, kitchen leadership is not separate from concept work; the two depend on the same discipline, with one testing the other in practice.
The Work Today
Concept development at White Rabbit Growth Fund since 2017 places Felix Weber in the part of the trade that shapes structure before service begins. Based in London, GB, he works where ideas have to become workable kitchens, with attention to identity, flow, and the realities of execution. The role fits a chef whose profile is grounded in Classic French technique but extended into the design side of the business. At Hofstube Deimann (Schmallenberg, Sauerland, Germany), the setting demands formal control, and Felix Weber’s work there sits naturally inside that frame. A château dining room asks for precision without excess, and disciplined Classic French cuisine is built for that kind of room. The emphasis is on order, timing, and clarity of line — the kind of cooking that holds its shape under pressure.
Acclaim
The appointments carry the weight: chef at Hofstube Deimann (Schmallenberg, Sauerland, Germany), Concept Development Head Chef at White Rabbit Growth Fund since 2017, and Junior Sous Chef and Sous Chef at Kofler & Kompanie GmbH since 2013 and 2014. For Felix Weber, recognition is embedded in responsibility. The work is legible through the roles themselves — steady authority in service, and the kind of trust that lets a chef shape both a kitchen and the concept behind it.
Profile updated August 2026
FAQ
Asked of Felix
Where did Felix Weber train or study?
Felix Weber trained at Landesberufschule Bad Überkingen and HGT Trier.
What is Felix Weber known for?
Classic French cuisine.
