About Us

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Felly Bistro on Pass

A combination of Chef Felipe and Pastry Chef Kelly. Together they have 40 years of experience in the restaurant business. Taking a leap of faith to open their first restaurant in Philadelphia in May 2019. Creating new and fresh flavors is key, while accommodating with gluten and vegan options. Inspired by French, American cuisines from Johnson and Wales University and their parents’ backgrounds from Puerto Rico and Barbados. This family owned restaurant welcomes

foodies, families, and anyone who is interested in having a great meal

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Chef/Owner Bio

Felipe Marquez jr. son of Felipe and Miguelina Marquez. Born in New York and raised in Puerto Rico and Bronx, New York. In my family cooking was a way of life. My grandfather owned his own business in Puerto Rico and his talent to manipulate food into a masterpiece was essential. I always remembered enjoying the creative process of cooking since I was a child. Giving 100 percent of effort into anything I do from being captain of my high school basketball team to Executive Chef at several restaurants was always an important factor to me and my formula to success. Now as a new owner of Felly Bistro on Pass you can expect nothing less than the best. Hand-picked meats, seafood, vegetables and an array of food were carefully chosen to my liking. My concept is to serve a meal people will love while having clean and healthy options. Cooking is what I am passionate about and it will show through my food.

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Pastry Chef/Owner Bio

Kelly Marquez daughter of Alphonso and Brenda Hall. Born and raised in New Jersey. I always had a passion for creativity and baking since I was a child. Studied Baking and Pastry Arts at Johnson and Wales University. Married to chef Felipe in May of 2003 and we have three children, Felipe J. Marquez III, Felicia A. Marquez, and Marcus A. Marquez. My goal is to create exquisite desserts with natural ingredients, while continuing to innovate with flavors. For the past 20 years I specialized in making pastries, wedding cakes, and plated desserts. I am passionate about what I do and am very excited to share my gift with the world.