Felix Gonzalez brings a disciplined, ingredient-first approach to Italian cooking rooted in tradition and craft. Trained at The Italian Culinary Academy in Colorno, Italy, and shaped by years with the Charlie Palmer Group in Manhattan, his background blends classical technique with steakhouse precision. Most recently, he served as Chef de Cuisine for Heritage Hospitality Group. At COVO, his cooking centers on scratch preparation, handmade pasta, prime meats, and trusted relationships with local New Jersey farms, simple, honest food executed with intention.