Chef Felicia Lacalle: Addiction, Faith & Rebuilding Her Life

Description

Chef Felicia Lacalle's story is about much more than food. The Tampa chef and partner at Quiote Tequilaria sits down with Walk-In Talk Podcast for an unfiltered conversation about addiction, divorce, single motherhood, failed partnerships, financial hardship, faith, and the long road back to herself. Felicia began cooking at a young age, inspired by her mother, her Mexican and Cuban heritage, and even childhood afternoons watching Julia Child. She went on to graduate from Johnson & Wales, spend more than a decade at Roy's, and eventually earn national recognition at Hemingway's—including a first-place win at the 2018 International Cuban Sandwich Festival. But behind the accolades were years of setbacks and painful choices. Felicia opens up about substance abuse, losing businesses, destructive relationships, rebuilding as a single mother, returning to faith, and learning how to recognize the patterns that nearly derailed her life. Today, she is entering a new chapter as a partner at Quiote Tequilaria, where her Mexican roots, Cuban influence, and decades of kitchen experience come together in food that is deeply personal. The episode also features two dishes prepared in the Walk-In Talk Media studio: duck enmoladas with Oaxacan cheese and a wild boar pork belly dish with boniato mash, charred baby leeks, and pickled mustard seeds. This is a conversation about resilience, accountability, faith, mental health, restaurant life, and what it takes to rebuild when the life you imagined falls apart. Featured Dishes During her Walk-In Talk Media studio session, Chef Felicia prepared two deeply personal dishes that reflect both sides of her culinary heritage. The first was Duck Enmoladas—house-made corn tortillas filled with duck confit, topped with pistachio mole, Oaxacan cheese from Salerno Dairy, crema, and chile de árbol pickled onions. Her second dish showcased Shogun Farms wild boar pork belly, slowly braised with sour orange, garlic and spices, served over brown butter boniato purée with charred baby leeks and pickl