Felipe Riccio, a native of Mexico, grew up in coastal Veracruz and moved to Houston as a teenager. He comes from a long line of immigrants—his mother is of Spanish heritage, and his father is from Naples, Italy. Felipe began working in the culinary scene in high school and launched his career with Frederic Perrier at Houston’s iconic Aura. He subsequently worked his way through the city’s top restaurants, spending nearly four years at REEF where he worked his way to executive sous chef. He went on to be a part of the opening team at The Pass & Provisions, then opened Camerata wine bar. While at Camerata, Felipe achieved his Sommelier Certification under The Court of Master Sommeliers, was named an Eater Young Gun in 2014, produced dinners around the city with MangiaMaccheroni and married fellow Camerata sommelier Hayley Riccio.

In 2016, Felipe and Hayley moved to Milan, Italy, where he staged at Carlo e Camilla and Erba Brusca. He then moved to Modena for a three month stage at Osteria Francescana under Massimo Bottura. Later, Felipe ventured to Basque Country to travel and stage at Azurmendi. He left Europe for a month-long stage in New York under Dan Barber at Blue Hill at Stone Barns in August 2017. Upon returning to Italy, Felipe went to the Dolomites to stage at Michelin-starred AGA. Before returning to Houston to join Goodnight Hospitality as Chef/Partner, he traveled throughout Italy and the Mediterranean exploring his roots and discovering the bounty of the region.

Felipe runs the food programs at Goodnight Hospitality’s concepts: casual European restaurant Rosie Cannonball, named one of Vogue’s most anticipated restaurants of the year; Montrose Cheese & Wine retail shop; fine dining restaurant MARCH, and lively Mayfair-inspired The Marigold Club. Felipe was named a James Beard Award semifinalist for Best Chef: Texas in 2022, and in 2024 MARCH was awarded one of Texas’s first Michelin stars, while Rosie Cannonball received a Bib Gourmand in the state’s inaugural Michelin Guide.