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Robbie Felice
James Beard Award winner
- Discipline
- Other
i. Biography
The Climb
Formal training at the Culinary Institute of America (2011) gave Felice a base, but the sharper education came on the line, where pace, repetition, and pressure do the real sorting. In 2011, Robbie Felice staged at Babbo in New York City, New York, USA, a room that requires attention from the first minute through service. That same year, he added another layer in Las Vegas, Nevada, USA, working as sous chef and salumi program lead at B&B Ristorante and other Batali & Bastianich Hospitality Group locations, a split role that points to fluency in both execution and the discipline of building flavor from the ground up. Stage work at Pure-C in The Netherlands and The Jane in Belgium widened the frame further. Those kitchens placed Felice in a different register of technique and perspective, adding international mileage to a profile already shaped by restaurant rigor and cross-cultural exchange. His professional footprint now spans several New Jersey projects, including Executive Chef and owner roles at Viaggio Ristorante and Osteria Crescendo, plus co-founder and chef-partner at pastaRAMEN, alongside chef at Bar Mutz and Executive Chef and owner of Fatto Con Amore. The range reads like a working chef’s map: multiple kitchens, distinct formats, and one consistent point of view.
Today
Since 2016, Viaggio Ristorante in Wayne, New Jersey has carried Felice’s name in a role that has had time to become established rather than provisional. Osteria Crescendo in New Jersey, led by him since 2019, extends that same line of thinking in a different setting, while pastaRAMEN, co-founded in New Jersey in 2020, gives that approach a more experimental outlet. Across all three, Wafu Italian cuisine remains the defining frame, shaping the way Italian tradition is handled, redirected, and made to speak in another register. The through line is not volume but consistency of method: Italian cooking treated as a living form, one that can hold memory and invention at once without losing its structure.
Signature
Tonkotsu porchetta ramen, carbonara tsukemen, and cacio e pepe gyoza show the mechanics of Felice’s kitchen language clearly. Each dish sets Italian reference against Japanese form without flattening either side, using the tension between the two as the point of the work. The result is a signature built on contrast handled with control.
Profile updated July 2026
FAQ
Asked of Robbie
What is Robbie Felice's current role?
As of 2026, Robbie Felice is Executive Chef and Owner.
Where did Robbie Felice train or study?
Robbie Felice trained at Culinary Institute of America.
What recognition has Robbie Felice received?
James Beard Award Semifinalist, Rising Star Chef of the Year (2020).
