Brynn Felix is an accomplished hospitality industry professional with experience in fine dining, premium bars, nightclubs and other restaurant environments. His record of excellence includes devising and implementing productivity and cost improvements that contribute to positive financial results and improving guest services. Brynn is a 20-year veteran of hospitality and is a well-respected executive in the field.
He specialises in turnaround of under-performing operations, implementing purchase and inventory control systems that lower operating costs. He also establishes policies that recruit, develop and retain employees and reduces labor costs through structured training programs and efficient staff deployment. And let us not forget his extensive experience in food service environments both in front and back of the house.
“My years abroad living in the Middle East, Norway and The Bahamas has gained me invaluable experience of cross culture diversity and how to translate these onto a plate. Rather than have our Guests come in for something to eat, we take them on a sensory journey.”
Kristina Klonaris Felix, is the Mom of Primal Eatery. Born in the Bahamas and of Greek descent, Kristina’s love and passion for food shines through our venue.
A University of Vermont graduate in Fine Arts, Kristina handles, amongst other things, all our design and marketing needs. Her influence is prominent within Primal from the Greek touches on the menu to the funky interior accents.
As the non restaurateur in the Partnership, Kristina perceives and identifies elements from a customer’s point of view, rather than trying to complicate things on a plate. Her collaboration on everything has been a huge influence in our overall look and feel.
“I love to travel. Being of Greek descent, I travel to Greece every year, visiting new and exciting islands. It’s from there that my inspiration for both design and culinary comes about. My husband and I discuss everything. We may not always agree on things in business, but the collaboration between us results in something truly exceptional for our guests.”
PHIL DE VILLIERS – executive chef of Primal Eatery Phil de Villiers graduated from the Prue Leith College of Food and Wine in 2006 and has since competed in and received many accolades in various competitions, such as the Sunday Times and Unilever Chef of the Year competitions.
His love for food started when he watched Keith Floyd on television as a child, although he first studied accounting before following his heart into the kitchen. After graduating, he joined Kievits Kroon Country Estate where he worked as a demi chef to chef de partie until the end of 2008. He then joined Ten Bompas Hotel as sous chef, moving up to head chef before leaving in 2010. He went on to Tsogo Sun in 2010 as executive sous chef for Southern Sun Montecasino, and then to 54 on Bath in 2012 as executive sous chef, working under acclaimed chef, Gerard Vingerling. Vingerling took over as the executive chef of the Palazzo at Montecasino in 2014 and Phil took over as executive chef at 54 on Bath.
Phil helped establish what is now one of the most acclaimed restaurants in Johannesburg Level Four being at its helm for over 2 years. Realising he needs a change of pace and scenery Phil has moved down to Cape Town to make a mark in the buzzing food scene. Primal Eatery combines two of his greatest loves one being meat and meat preparation and the other cooking on open fire and all the possibilities of working with this primordial heat source.