FELIX FLOREZ was born in McAllen, TX into a farming and ranching family that specialized in livestock with some seasonal South Texas crop work as well. At a young age Felix developed a love for cooking and exploring the culinary arts. Florez's mother encouraged his culinary talents and even toured Texas with him, in an effort to broaden his cooking abilities (much like a young chef "back packing through europe and staging at various restaurants). From the moment he was 14 yrs old, Felix found his way into the food service industry, becoming an expo and host and eventually a waiter at Houston area restaurants. The goal of mastering all positions within a restaurant setting quickly progressed as Felix became a sommelier and soon purchased his first restaurant. This French/Belgian bistro, was purchased by Florez at the tender age of 19, Felix insisted on spending months in each and every position at this Austin, TX restaurant, while attending college, before taking it over completely from the original owners.

After 7 years Florez decided not to renew his lease at the restaurant in Austin and relocate to Houston to find a suitable location to reopen. During the search to reopen in Houston, Felix had his first son and decided that opening a new operation wasnt the best plan for that moment and decided to manage at some of the finest restaurants in Houston, including Brennan's of Houston. While there, Felix couldn't help but notice that the high quality ingredients being utilized in the kitchen were produced all over the nation, but few were from Texas. Recognizing this opportunity, Felix formulated a plan: to bring the expressive flavors of Texas' grand livestock to Houston restaurants.

In 2009 Felix drove all over the nation to find a unique selection of heritage breed hogs for breeding and decided to raise them humanely, in a free and open setting, allowing them to enjoy the land and to partake in a natural diet. As Black Hill Ranch was born, Felix's reputation gained speed, and restaurants quickly realized the quality and expressive flavors of the meat he was offering. His business boomed and he leveraged the opportunity to take his business to a national level. Felix, unknowingly, had stumbled upon the farm to table movement right at its' inception and has helped to propel it into the spotlight in the Houston culinary community. Since the beginning of Black Hill Ranch, Felix and his partners have founded Texas Ranchers Network, Ritual Restaurant, Blood Bros. BBQ Bellaire restaurant, True Texan Honey, Jefferson County Rice Co., Cherry Block Seasonal Kitchen and Cherry Block Texas Market. MyTable magazine awarded Florez the coveted Houston Legends award and was given October 2 as Felix Florez Day in Houston by Mayor Sylvester Turner, for his achievements in the Hospitality world. Red Field Ranch is the newest project and very exciting, not only is this ranch a life long dream come to life, but Florez gets to work with his partner and longtime friend Dr. Ben Cilento to make one of the most intensive and thoughtful heritage breed operations in the country. Together Florez and Cilento will create a true World Class product that is a force to be reckoned with in the culinary world!