Kitchen heat fuels chef’s creativity, drive

April 14, 2026

“If you can’t stand the heat, get out of the kitchen,” the saying goes. For Felix Burgos, it’s the heat—the adrenaline, the pace, the pressure—that fuels his passion. Today, he’s found his stride as sous chef at Lupo Italian Kitchen, a standout dining destination in Rehoboth Beach.

A 2018 graduate of the Food Bank Culinary School, Burgos feels right at home in a professional kitchen—but his path there was anything but typical. Before moving to Delaware, he worked as a construction superintendent. A series of health challenges forced him to reconsider his career, leading him to enroll in the Food Bank of Delaware’s Culinary School in Milford. At the time, he was without a clear vision of what came next. “I knew I had to change professions, and that The Culinary School would give me certifications,” he said.

Chef instructor Tish Badamshin remembers his growth. “Felix was awesome in class. About halfway through, he really found his bearings and gained confidence,” she said.

After graduating, Burgos began his culinary career at Bally’s, then Dover Downs, where he completed his internship. He was later sent to Rhode Island to assist with opening another Bally’s restaurant, but when the COVID-19 pandemic hit, he returned to Delaware. He continued building experience, helping open Surf & Turf and later working as an assistant food and beverage manager at Heritage Shores.

Still, something was missing. “It wasn’t what I wanted,” he said.

Then came a bit of serendipity. His girlfriend happened to meet Lupo’s sous chef, learned about an opening, and encouraged him to apply. “I thought I’d take a chance,” Burgos said. That chance paid off.

Today, as sous chef, Burgos oversees line cooks, manages kitchen operations, places orders, and collaborates closely with the head chef. He thrives on creativity. “I help plan menus and like stepping out of my comfort zone—trying new things,” he explained.

Chris Parks, corporate chef for SoDel Concepts restaurants including Lupo Italian Kitchen, Fish On!, and Bluecoast Seafood Grill, praises Burgos’s leadership. “He’s driven, a self-starter, and a great role model. I’ve seen him teach and guide others in the kitchen. He’s well respected and easygoing,” Parks said.

Despite his success, Burgos remains humble. He credits much of his journey to his training and mentors. “A lot of it falls on Tish. She never sugar-coated things,” he said. “The Food Bank changed my life in a tremendous way. I feel good.”

At Lupo, Burgos has found more than a job—he’s found a sense of belonging. “This is my home away from home. It’s a place to de-stress. The people I work with are family—a dysfunctional family,” he joked.

He also values the connection with guests. “I love seeing our regulars—the excitement and joy when they try new dishes. They come up to the open kitchen and give us feedback,” he said.

As for what’s next, Chef Badamshin doesn’t hesitate: “The sky’s the limit. He’s doing it.”