i. Biography
Coming Up
Technique in Riccio’s case reads as accumulation: coastal Veracruz, then Houston as a teenager, then the discipline of REEF and the opening work at The Pass & Provisions. Felipe Riccio brought those layers into Goodnight Hospitality in Houston, where the work has also moved through the city’s restaurants and wine bars without breaking from its base in service. The through line is not a single gesture but a working vocabulary built across kitchens and rooms. At Elkins High School and The Court of Master Sommeliers, Felipe Riccio added formal structure to a practice that already had to span more than the stove. Early work at REEF in Houston placed him in a serious dining room with a demanding pace, and the opening team role at The Pass & Provisions put him inside a project while its identity was still being set. Time in the kitchens of Osteria Francescana, Azurmendi, and Blue Hill at Stone Barns widened that frame further. Each stop extended the range without dislodging the Houston center of gravity that later anchored his own work. At Goodnight Hospitality, Felipe Riccio’s present role is as chef and partner, with his title now tied to a portfolio that includes MARCH, The Marigold Club, Rosie Cannonball, and Montrose Cheese & Wine. The list matters less as accumulation than as evidence of a chef who works across formats: culinary program, concept, dining room, and wine retail. In each case, the job is to give shape to a room and keep that shape legible in service.
Where They Are Now
Houston is the base of Riccio’s current work, and Goodnight Hospitality is where that work is organized. Felipe Riccio functions there as chef and partner, linking concept to daily execution and keeping the group’s rooms aligned with the realities of service. The practice is broad, but the method stays practical: define the room, then make the room work. MARCH carries a research-driven approach to regional Mediterranean cooking, refreshed seasonally and informed by firsthand exploration. Felipe Riccio’s role there sits inside that framework, where the emphasis is on study, restraint, and reading the season closely. In the context of his Houston work, it marks a mode that is different from the grill-heavy rooms, but still consistent in its attention to structure. Rosie Cannonball shows the clearest mechanics of Riccio’s cooking. Felipe Riccio’s work there centers on a wood-burning oven and grill, with live fire shaping vegetables, pasta, pizza, simple seafood, and locally sourced meat. The appeal is directness: heat, smoke, and timing used as part of the flavor rather than as decoration. Montrose Cheese & Wine extends the portfolio into another register of hospitality. Felipe Riccio’s involvement there sits alongside the restaurants as part of the same discipline: how people choose, gather, and pair what they eat and drink.
Signature
Felipe Riccio’s signature dishes include Snack Tile, Laguna di Venezia Crudo, Risi e Bisi, Lesso e Pearà, and Rosie Cannonball's burrata dish. The range points to a cook working with precision, but not at the expense of generosity. These are dishes that rely on balance, clarity, and a vocabulary that can move between memory and technique without losing control of either.
Honors
Felipe Riccio is a James Beard Award semifinalist. The recognition places his work in a wider field, but it also reflects something more specific: a career built through movement between kitchens, concepts, and formats, with Houston remaining the constant reference point.
Profile updated July 2026
FAQ
Asked of Felipe
What is Felipe Riccio's current role?
Felipe Riccio is Chef and Partner at Goodnight Hospitality.
Where did Felipe Riccio train or study?
Felipe Riccio trained at Elkins High School and The Court of Master Sommeliers.
What recognition has Felipe Riccio received?
James Beard Award semifinalist.
