Hailing from Durango, Mexico, Chef Felipe leads as Chef de Cuisine at Coa at The Drake Oak Brook, where he's been since December 2023. Largely self-taught, Felipe’s on-the-job training has shaped his approach in the kitchen along with his culinary inspiration which traces back to his mother, who taught him about cooking from scratch with fresh, local ingredients—a principle he upholds at Coa. Felipe invites city dwellers and suburbanites alike to experience his menu at Coa and will personally ensure your meal is memorable!
CFM: Please tell our readers a little bit about yourself and what led up to you becoming Coa’s Chef de Cuisine.
FDS: I was born and raised in Durango, Mexico, where my mother taught me the art of cooking from scratch using fresh, local ingredients. Over the years, I honed my skills through extensive hands-on training, including a 15-year tenure at Shelby Campbell’s Tavern and Grill, before joining Coa at The Drake Oak Brook in December 2023. At Coa, I’m proud to blend traditional Mexican and Latin flavors with modern touches, including reimagining my mother’s recipes for chile rellenos and mole to create the menu’s signature dishes. I also take pride in my baking, especially my cheesecakes—a recipe from a mentor that has now become a nightly favorite for our guests at Coa.
Photo courtesy of Coa
CFM: For anyone that hasn’t been, what can diners look forward to when they experience Coa?
FDS: Diners can expect a menu that blends both Spanish and Latin influences including hot and cold tapas, dishes infused with agave spirits and a variety of paellas. The space is as warm and inviting as it is polished, with furnishings sourced from Mexico and woodwork that was hand-carved onsite for over three months. Topping it off is our showstopping bar, which is made of hand-painted tiles from Guadalajara and houses our extensive collection of premium tequilas and mezcals. Guests can enjoy flights in addition to house-made sangrias and handcrafted cocktails.
CFM: What inspires the dishes on the menu at Coa?
FDS: Coa’s concept is rooted in cherished family traditions. In addition to my Mexican culture and memories of cooking with my mother, the menu is inspired by the large family dinners of Coa’s Mexican owner, Tely Nagle, and the Spanish tapas recipes that were passed down to our Executive Chef Ezequiel Dominguez from his mother. We’ve revived these to create a vibrant new chapter in The Drake Oak Brook’s history.
CFM: Are there any restaurants from around the world or in the area that have inspired you?
FDS: Porfirio’s in Mexico City is one of my favorites and has greatly influenced my approach to traditional recipes with innovative flavor pairings. Additionally, Gibsons Bar & Steakhouse in Chicago has inspired me with its commitment to delivering a high-quality dining experience and ensuring consistency across every dish.
CFM: What traditions have you already established in the space for locals?
FDS: Locals can look forward to experiencing unique flavors and the freshest ingredients with every visit. At COA, the tradition of crafting homemade dishes from scratch is at the heart of what we do. Additionally, I personally ensure that each dish reflects my touch and dedication in some way.
CFM: What’s the allure to get city dwellers out to Oak Brook to dine?
FDS: Coa sits on ten acres of land, offering city dwellers a chance to escape the urban hustle and immerse themselves in a serene, natural setting. The menu stands out with its thoughtfully curated flavor pairings, each dish perfected through rigorous taste tests to ensure it’s truly unique. The oversized bar creates a dynamic environment where signature drinks and exceptional dishes come together, delivering an unforgettable experiential dining experience.
Photo courtesy of Coa
CFM: Describe your ideal day off. Do you cook at home or take a break? Do you go out and explore other restaurants around the city and suburbs? If so, what are some favorites? What do you enjoy doing during your free time?
FDS: I love cooking even on my time off, so I cook breakfast, lunch and dinner for my family on my days off. My favorite dish to make is lasagna. I prefer spending my time off at home, cooking for my family and enjoying the moments we share around the table. In my free time, one of my greatest joys is watching my son play soccer.
CFM: If you could open up a restaurant anywhere in the world, where would it be and what would be your concept?
FDS: I would open my own restaurant in the Chicago suburbs, specifically in an area like Rosemont or Schaumburg. While I’ve traveled extensively, my heart belongs to Chicago. The concept would be a steakhouse infused with bold Latin influences, combining rich traditions with vibrant flavors.
CFM: In another life, if you weren’t a chef, what would you be doing?
FDS: In another life, I would pursue my passion for soccer and become a professional soccer player.
Hailing from Durango, Mexico, Chef Felipe leads as Chef de Cuisine at Coa at The Drake Oak Brook, where he's been since December 2023. Largely self-taught, Felipe’s on-the-job training has shaped his approach in the kitchen along with his culinary inspiration which traces back to his mother, who taught him about cooking from scratch with fresh, local ingredients—a principle he upholds at Coa. Felipe invites city dwellers and suburbanites alike to experience his menu at Coa and will personally ensure your meal is memorable!
CFM: Please tell our readers a little bit about yourself and what led up to you becoming Coa’s Chef de Cuisine.
FDS: I was born and raised in Durango, Mexico, where my mother taught me the art of cooking from scratch using fresh, local ingredients. Over the years, I honed my skills through extensive hands-on training, including a 15-year tenure at Shelby Campbell’s Tavern and Grill, before joining Coa at The Drake Oak Brook in December 2023. At Coa, I’m proud to blend traditional Mexican and Latin flavors with modern touches, including reimagining my mother’s recipes for chile rellenos and mole to create the menu’s signature dishes. I also take pride in my baking, especially my cheesecakes—a recipe from a mentor that has now become a nightly favorite for our guests at Coa.
CFM: For anyone that hasn’t been, what can diners look forward to when they experience Coa?
FDS: Diners can expect a menu that blends both Spanish and Latin influences including hot and cold tapas, dishes infused with agave spirits and a variety of paellas. The space is as warm and inviting as it is polished, with furnishings sourced from Mexico and woodwork that was hand-carved onsite for over three months. Topping it off is our showstopping bar, which is made of hand-painted tiles from Guadalajara and houses our extensive collection of premium tequilas and mezcals. Guests can enjoy flights in addition to house-made sangrias and handcrafted cocktails.
CFM: What inspires the dishes on the menu at Coa?
FDS: Coa’s concept is rooted in cherished family traditions. In addition to my Mexican culture and memories of cooking with my mother, the menu is inspired by the large family dinners of Coa’s Mexican owner, Tely Nagle, and the Spanish tapas recipes that were passed down to our Executive Chef Ezequiel Dominguez from his mother. We’ve revived these to create a vibrant new chapter in The Drake Oak Brook’s history.
CFM: Are there any restaurants from around the world or in the area that have inspired you?
FDS: Porfirio’s in Mexico City is one of my favorites and has greatly influenced my approach to traditional recipes with innovative flavor pairings. Additionally, Gibsons Bar & Steakhouse in Chicago has inspired me with its commitment to delivering a high-quality dining experience and ensuring consistency across every dish.
CFM: What traditions have you already established in the space for locals?
FDS: Locals can look forward to experiencing unique flavors and the freshest ingredients with every visit. At COA, the tradition of crafting homemade dishes from scratch is at the heart of what we do. Additionally, I personally ensure that each dish reflects my touch and dedication in some way.
CFM: What’s the allure to get city dwellers out to Oak Brook to dine?
FDS: Coa sits on ten acres of land, offering city dwellers a chance to escape the urban hustle and immerse themselves in a serene, natural setting. The menu stands out with its thoughtfully curated flavor pairings, each dish perfected through rigorous taste tests to ensure it’s truly unique. The oversized bar creates a dynamic environment where signature drinks and exceptional dishes come together, delivering an unforgettable experiential dining experience.
CFM: Describe your ideal day off. Do you cook at home or take a break? Do you go out and explore other restaurants around the city and suburbs? If so, what are some favorites? What do you enjoy doing during your free time?
FDS: I love cooking even on my time off, so I cook breakfast, lunch and dinner for my family on my days off. My favorite dish to make is lasagna. I prefer spending my time off at home, cooking for my family and enjoying the moments we share around the table. In my free time, one of my greatest joys is watching my son play soccer.
CFM: If you could open up a restaurant anywhere in the world, where would it be and what would be your concept?
FDS: I would open my own restaurant in the Chicago suburbs, specifically in an area like Rosemont or Schaumburg. While I’ve traveled extensively, my heart belongs to Chicago. The concept would be a steakhouse infused with bold Latin influences, combining rich traditions with vibrant flavors.
CFM: In another life, if you weren’t a chef, what would you be doing?
FDS: In another life, I would pursue my passion for soccer and become a professional soccer player.
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