Felix Tipper, GM of the “Compound” at Birba

Foundation 10 is a family of entrepreneurs, makers, artists, musicians, creatives, and food lovers from around the globe, each with a unique story of who they are and how they came to be a part of our team. Felix Tipper is the General Manager of Birba and Cheeky’s or “The Compound,” as we lovingly call it. Felix has extensive experience in the hospitality and entertainment industries, arriving in LA at the age of 19, by way of Ohio and Washington. Felix landed in the city of stars with a splash, where he worked as an actor, casting director, and as the VP of a talent agency until 2015. Shortly after, Felix moved to Palm Springs which served as the springboard for opening up his own restaurant and eventually led to him joining our team in 2018. We caught up with Felix to learn a little bit more about his background, his experiences as a restaurant owner, and most importantly what some of his favorite dishes are at Mr. Lyons, Cheeky’s, and Birba!

F10 - Tell us a little bit about your backstory, where you’re from, and how you came to be in Palm Springs?

FT - I was born in Cincinnati, OH, and lived there until I was 12. We moved across the country to Tacoma, WA and I lived there until I was 19. I arrived in Los Angeles, CA on August 1, 1989, at age 19. I was young, wide-eyed, and determined to take on the entertainment industry. I pursued my entertainment industry journey and have experienced all of it. Actor, play director, production assistant, production coordination, casting associate, casting director, owner of a casting company, and vice president of a talent agency. I stepped away from the industry full-time, in August of 2015 to pursue my lifelong dream of opening my own restaurant. Tipper’s Gourmet Marketplace opened in July of 2016.

F10 - What inspired you to get into the culinary world?

FT - I started my journey into the culinary world as a baker. It all started with a Betty Crocker Stir n’ Frost Cake mix. After I made that cake, I quickly learned how to actually bake from scratch. Cookies, cakes, and bread were my go-to choices. My dad went to culinary school late in life, but watching him as well as my mom, in the kitchen, really ignited that spark. Thanksgiving is still hands-down my favorite holiday.

F10 - Tell us about your experience owning your own restaurant? Is it something you’d maybe like to do again in the future?

FT - Owning a restaurant is a beast. Owning and running a restaurant solely, is quite possibly a suicide mission. I had the great fortune of closing my restaurant (Dec 2018) with my reputation as well as my food's reputation intact. I still get calls monthly, asking me to cater or cook for private parties. Quite a few of my menu items are still requested. I would consider another venture into it with the correct business partner. I enjoy the creative food process and I’ve got some goodies still up my sleeve.

F10 - You’ve held a variety of roles with F10, what was your first job with the company and how did you get to where you are today?

FT - My first job at F10 was as a professional customer at Birba, back in 2012-2013…lol. I was at the bar every weekend. Seriously though. I met Steen Bojsen-Møller through a mutual friend during Pride of 2018 and mentioned that I was going to need a job after I closed my restaurant. I was interviewed and offered a job as a Craft Cocktail Bartender. I had been a bartender in an earlier incarnation, but never a Craft Cocktail Bartender. The last time I had bartended, Cosmos were all the rage. I worked as a bartender for a solid year, at which point I was ready to use my hospitality and restaurant expertise and get back to doing what I love. Giving people amazing hospitality and amazing experiences. F10 offered me the role of Assistant Operations Manager and I kept moving up from there. Currently I am the GM of “The Compound” aka Cheeky’s & Birba. I love it!

F10 - If you could only eat and drink one item off the menu at Birba, Cheeky’s or Mr. Lyons for the rest of your life, what would it be?

FT - Green Juice at Cheeky’s, Steak Frites w/ Bearnaise at Lyons and Perla from Birba.

F10 - What do you like most about living in Palm Springs?

FT - If you are a social person like myself, it's the ability to see your friends without 2 months of planning. One of my best friends described Palm Springs best, once he moved here. He said it was “like a big cruise ship and all you do is eat, drink and enjoy the sun and the pools,” it’s very easy to meet up. The max time needed to pop out for a drink should be measured by how long it will take you to put your shoes on…lol.

F10 - What are a few of your favorite local places to dine, shop and drink?

FT - I love the Estate Stores located across from The Parker. Johannes is one of my favorite restaurants. I’d be remiss if I didn’t mention that my local watering hole is usually Streetbar (for professionals only…lol). I also frequent V Wine and still have mad love for Birba’s Bar Scene….Perla Please!

F10 - What does your perfect Palm Springs weekend consist of?

FT - This is so easy. A Pool day with friends. Dinner and game/card night. Sunday Funday!

F10 - Tell us about some of your personal goals for 2022?

FT - My goals for the year seem to be ever-changing and evolving. I definitely started the year with a commitment to read more. Recently finished an incredible book called the Four Winds. Spend more quality time with my friends, which includes the return of Guerilla Dinners - I show up and create a meal at a friend’s house since most of them don’t use their kitchens..lol. They can provide the wine. Making people smile more is a daily goal. We could all use more smiles and kindness.

F10 - If you have friends or family visiting, what is the one must-see or do activity in town that you ALWAYS take people to?

FT - Anything that involves being outdoors in our amazing city.