Chef Robbie Felice-Owner and Executive Chef of two of New Jersey’s premier restaurants, Viaggio and Osteria Crescendo, shows us that age has nothing to do with creating exquisite dining experiences. The James Beard Foundation Rising Star semi-finalist brings with him a legacy of food and Italian family traditions, elevated with a modern twist. With innovation, passion and creativity, Robbie puts his dynamic energy and personality into every dish giving restaurant goers a culinary experience they will never forget.
FMM: Chef Felice, I’m so pleased you were able to make time in your busy schedule for this interview. Please introduce yourself to our readers.
RF: My name is Robbie Felice. I have two restaurants-Osteria Crescendo in Westwood and Viaggio in Wayne. They are both in New Jersey. I also have some new projects in the works including a few pop-ups.
FMM: What drew you into the culinary industry?
RF: I would say that I have been in it before I could walk. Basically, all my life since my father has owned restaurants all of my life. Before choosing the culinary industry, I also had my own landscaping business. I applied to the Culinary Institute of America in Hyde Park, NY, and basically said to myself, “If I get in, I’m going to do this cooking thing, but if I don’t, I’m going to stick to my landscaping business.” I got in and that was it. That was what got me full speed into cooking and the restaurant business.
FMM: Being a semi-finalist for the Rising Star Chef 2020 by the James Beard Foundation is ASTOUNDING! Please tell us about that experience
RF: It’s kind of unheard of to be nominated in New Jersey. It doesn’t happen very often. I literally couldn’t believe it. The day I got nominated, I remember it like it was yesterday. It is probably one of the biggest highlights of my career. I’m still at a loss for words that it happened, because I’m super hard on myself and never satisfied. When I was nominated, I was super excited and then within the next twenty to thirty minutes I was thinking I hope I make it to the next round, I hope my name shows up on the finalist list. I was worried about it already. I was thinking about the next step, hoping I make it to the finals. It was a super exciting time. And being a chef from New Jersey it was a big moment not only for me, but for the whole New Jersey dynasty.
FMM: In what ways have your restaurants adapted during Covid-19?
RF: Oh man! It’s been a whirlwind! We shut down the day after it was announced. I was one of the first people in New Jersey to do the market. We took all the products from both restaurants and bought them to Viaggio. Literally the day after we shut down, I turned it into a market because I didn’t want to lose any of the products. So, we are selling all of our high-end Italian products, as well as our produce. It morphed and adapted into a type of Italian market. We started selling some of our dry aged steaks, some of our charcuterie items, and all of our specialty Italian products. After that we were able to open the indoor dining to a small percent, so we were doing both.
I then took myself off of payroll at both my restaurants and I was able to take on a job as a private chef in the Hamptons for the summer. It allowed me to keep my restaurants afloat. It allowed me to pay myself and take some stress off my restaurants.
As we were able to do both some indoor and outdoor dining, I came up with one of my newest pop-ups. It’s called Underground Tasting at Viaggio. Basically, the restaurant is closed, and people sign up through me via Instagram. You come and knock on the door, there is no one inside. You get the whole restaurant to yourself and I cook you a tasting menu. There is only me and one other person in the restaurant, so you get to sit down and enjoy a super tasting menu. That is something I have been doing for around four or five months now. I also have a secret, super exclusive pop-up in the works, so please look out for more information to come regarding that.
FMM: Before the pandemic, you were chosen to represent your region in the Barilla Pasta World Championship. What is your favorite pasta dish and why?
RF: The Barilla Pasta World Championship got cancelled due to the pandemic. They have filled me in that as soon as they do the next one, I’ll be invited and I’m excited about that. My favorite pasta dish literally changes everyday of the week. It really depends. I’ve been doing a lot of new pasta dishes with ramen noodles so I would have to say that they have been some of my favorites lately.
FMM: What is the one dish that screams Chef Robbie Felice on a plate?
RF: I really wouldn’t have an answer for that. I feel like you’d have to ask my customers. There’s a bit of Robbie Felice in all of the dishes.
FMM: If you weren’t a chef, what would you be?
RF: It’s totally landscaping. I miss being outside 24/7. I love a sexy looking yard, koi ponds and all that good stuff, so probably that. It’s a different form of art.
FMM: How can our readers keep up with you and the events surrounding your restaurants?
RF: Definitely follow me on Instagram and Facebook. My restaurants are on Instagram and Facebook. There you’re able to sign up for the email lists and get all of the emails regarding my upcoming events. I interact with people mostly on Instagram, so they can just follow me on IG @robbiefelice. That’s the best way.
Photos courtesy of David Radney Photography and Robbie Felice.
