ROBBIE FELICE

Built on obsession. Driven by reinvention.

Keep Going

UNCONVENTIONAL

About

NOT JUST
A CHEF

Robbie Felice opened his first restaurant at 26. Since then, he has built a portfolio of concepts that move between tradition, experimentation, and culture-driven dining. Before that came the foundation: the Culinary Institute of America, Babbo, B&B Las Vegas, the salumi program, stages at Pure-C and The Jane, and time at The Modern. Then came New Jersey, and with it Viaggio, Osteria Crescendo, pastaRAMEN, and Bar Mutz. Different expressions, same obsession: keep evolving.

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IMMERSIVE

THE
RESTAURANTS

Four rooms. One obsession. From Italian tradition to the Wafu collision that made his name.

OBSESSION

The Philosophy

CRAFT & QUALITY CREATIVE EVOLUTION CULTURE & HOSPITALITY

Classically trained, fundamentally restless. Robbie Felice builds restaurants around a simple belief: technique matters, but only if it leads to something memorable on the plate and in the room. His work draws from Italian tradition, Japanese influence, and a constant drive to push beyond what feels expected. From handmade pasta and salumi to ramen, crudo, and immersive dining experiences, every concept starts with craft and ends with feeling. When the lane he is in stops being interesting, he does not slow down, he builds a new one.

Where craft meets culture

Recognition

Honored by the industry. Invited into the conversation.

JBF
'20

Chef Robbie Felice plating a dish in his kitchen — James Beard Rising Star Chef semifinalist

Nominee · 2020

James Beard
Award Nominee

Rising Star Chef — Semifinalist

Recognized as one of America's most promising culinary voices, Felice's nomination places him among the elite chefs shaping the future of American dining.

Read the Announcement