The word Viaggio in Italian translates to “travel” or “the journey”. Robbie Felice’s journey started in high school when he got accepted into the Culinary Institute of America in Hyde Park, New York.
When it came time for Felice to externship, he wanted to work for none other than Mario Batali at his flagship restaurant, Babbo, in New York City. Felice learned and worked under Chef Frank Langello, who became a culinary mentor to Felice.
After graduating culinary school, Felice worked at the Highlawn Pavilion and The Manor in New Jersey. In 2011 he was given the opportunity to participate in the Los Angeles Food & Wine Festival. Felice then relocated to Vail, Colorado where he would spend the next eight months working under various chefs.
After his time in Colorado, Felice moved to Las Vegas, Nevada and rejoined the Batali Bastianich Hospitality Group at B&B Ristorante. While working under Chef Matthew Harbin and alongside culinary director Jason Neve, Felice was promoted to sous chef while running the salume program. In 2015, Felice left Las Vegas to travel Europe, gaining knowledge from the different culinary aspects of other countries. Upon arriving in Holland, Felice staged with Sergio Herman, working at his one Michelin star restaurant, Pure C.
This experience put the culinary industry into a whole new perspective for him. After some time with Pure C, Felice was offered to go to Antwerp Belgium and stage at Herman’s newest restaurant, The Jane. This is where Felice had the opportunity to work directly under Chef Sergio Herman and Chef Nick Bril, which was a life changing experience for him. Felice then went on to spend time at the De Kromme Watergang, a two Michelin star restaurant located in the Netherlands.
From there he traveled to London, Belgium, Italy and Spain, where he would do various day stages. After Europe, Felice landed back New York City staging at restaurants such as Del Posto and Gabriel Kreuther, before joining the two Michelin star restaurant, The Modern. Felice spent the next four months learning and drawing inspiration from Chef Tom Allen and Chef Abram Bissell.
Following his time at The Modern, Felice decided to work with a long time culinary mentor of his, Chef Ryan DePersio at Fascino in Montclair, New Jersey. During this period, Felice and his father decided to open their own restaurant together, which is when Viaggio Ristorante was born. Felice incorporates everything he has learned along his journey into traditional Italian food with its own concept.