In this episode of Flavors Unknown, I sit down with Chef Robbie Felice, the New Jersey-based culinary innovator and co-founder of several renowned restaurants, including the exclusive pop-up pasta RAMEN,Viaggio Ristorante, Osteria Crescendo, and Fatto con Amore. A James Beard Rising Star Chef semifinalist, Chef Felice is known for his inventive approach to Wafu Italian cuisine—a fusion of Japanese and Italian traditions—that’s turning heads in the culinary world.
We dive into his Italian-American upbringing, his culinary philosophy, and how his approach to food emphasizes love, nostalgia, and customer satisfaction over strict adherence to tradition. Chef Felices hares insights into his creative process, his leadership style, and how he’s managed to successfully launch multiple restaurant concepts while continuing to innovate in the kitchen.
If you're a fan of bold culinary experimentation, this episode is not to be missed!
What you'll learn from Chef Robbie Felice
- Robbie Felice earliest childhood memories in Jersey 3:00
- Eating habits as a kid 4:08
- How Robbie Felice felt about his dad’s restaurant food 4:46
- The evolution of “Italian food” in his mind 5:27
- Authenticity versus pure enjoyment of food 9:29
- Menu items you’ll see at Bar Mutz 10:23
- His most important taste tester 11:17
- His decision to get into the industry 12:44
- Experiencing college life at CIA 14:28
- Turning his culinary goals into reality 15:32
- How Viaggio was born 17:20
- The food behind of Robbie Felice's restaurant concepts 19:34
- Explaining Italian-American food to Italians 20:14
- Putting a more Italian twist on fried calamari 21:11
- Making sandwiches with love 22:46
- His favorite sandwiches 23:28
- The concept of Bar Mutz 24:45
- His popular Japanese-Italian hybrid dish 25:07
- Discovering Wafu-Italian 26:03
- How he knows when he’s nailed a dish at Pasta Ramen 26:54
- Dishes at his Japanese Italian restaurant 27:25
- Robbie Felice's creative process 28:48
- The umami-packed crispy tomato wontons 29:57
- His biggest regret in his culinary experience 31:38
- Advice to his younger self 32:11
- How he felt when his James Beard award was announced 32:34
- A food tour through New Jersey 33:54
- His simple guilty pleasure food 36:35
- Favorite secret ingredients in the kitchen 36:58
- The chef he’d like to collaborate with 37:34
- His biggest advice for aspiring chefs 38:08
- Losing the fear of being wrong 39:17
I'd like to share a potential educational resource, “Conversations Behind the Kitchen Door”, my new book that features dialogues with accomplished culinary leaders from various backgrounds and cultures. It delves into the future of culinary creativity and the hospitality industry, drawing from insights of a restaurant-industry-focused podcast, ‘flavors unknown”. It includes perspectives from renowned chefs and local professionals, making it a valuable resource for those interested in building a career in the culinary industry.
Get the book here!
Links to other episodes with other chefs from New Jersey
Don't miss out on the chance to hear from these talented chefs and gain insight into the world of culinary techniques. Check out the links below for more conversations with chefs from NJ.
Interview with Chef Leia Gaccione
Links to most downloaded episodes (click on any picture to listen to the episode)
