James Beard Award semifinalist Felipe Riccio is Chef and Partner of Houston’s Goodnight Hospitality, where he leads acclaimed concepts MARCH, The Marigold Club, Rosie Cannonball, and Montrose Cheese & Wine. Born in Mexico City and raised in Veracruz, Riccio began his culinary career in Houston, with early experience at REEF, and The Pass & Provisions, and later received his sommelier certification through The Court of Master Sommeliers. His global experience has led him to some of the world’s most acclaimed kitchens, including Osteria Francescana, Azurmendi, and Blue Hill at Stone Barns. In addition to overseeing culinary operations across all Goodnight Hospitality concepts, Riccio leads the intensive research-driven program at one MICHELIN-starred MARCH, which catalyzes the restaurant’s semiannual menu refresh, drawing from extensive study and firsthand exploration of regional Mediterranean history and cuisine.