Felipe Riccio

Rosie Cannonball - Houston

Felipe Riccio is chef and culinary director at Goodnight Hospitality’s concepts: European restaurant Rosie Cannonball, named one of Vogue’s most anticipated restaurants of the year; Montrose Cheese & Wine retail shop; and fine dining restaurant MARCH. Felipe was named a James Beard Award semifinalist for Best Chef: Texas in 2022. 

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. As part of Felipe’s culinary journey, in 2016 he moved to Milan, Italy, where he staged at Carlo e Camilla and Erba Brusca, Osteria Francescana under Massimo Bottura, and later in Basque Country at Azurmendi. He then came back to the US to work under Dan Barber at Blue Hill at Stone Barns. 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.