Felix Goodwin
Following in his father’s footsteps, Felix became a pastry chef specialising in gluten-free cakes and desserts – a result of being diagnosed as coeliac in early 2000. He started his chef career at Donovans, moving on to Saigon Sally and BKK, then Sunda. He is currently the Executive Pastry Chef of The Windsor hotel, overseeing the Afternoon Tea service. Felix will be opening a gluten-free café within The Windsor in 2022.
