With a mother of Spanish heritage and father from Naples, Italy, Mexico native Felipe Riccio moved to Houston as a teenager and began working in kitchens as a high schooler. He spent four years at Reef and helped open The Pass & Provisions, then opened Camerata wine bar while becoming a certified sommelier. He moved to Europe in 2016 and staged at Carlo e Camilla and Erba Brusca in Milan, and returned to America in 2017 to stage at Blue Hill at Stone Barns in Tarrytown, New York, under Chef Dan Barber. Back in Italy, he staged at the Michelin-starred AGA. Riccio moved back to America to join Goodnight Hospitality as chef/partner, bringing his education and talents to casual European restaurant Rosie Cannonball and fine-dining restaurant March, which was named a 2021 Best New Restaurant by Esquire. In 2022, Riccio was a semifinalist for the James Beard Foundation Award for Best: Chef Texas.