There’s a good chance you recognize Chef Robbie Felice - and no, not just because of that glorious man bun. The press, VIP events, social media, brands, and of course his diners are all having an ever-growing love affair with this Jersey-born chef who seems to be unstoppably everywhere all at once.
As Executive Chef and Owner of New Jersey’s Osteria Crescendo, Viaggio Ristorante, Fatto Con Amore, and Pasta Ramen (the first-ever Italian Ramen shop), the James Beard-nominated Chef Robbie speaks in a language of pasta, salumi and wagyu. And - turns out - people LOVE that language, especially when it’s so excellently and innovatively executed on the plate.
We sat down with Robbie for Spiceology’s Periodically Inspired interview series that takes a deep dive into a chef’s process and inspiration. Read the full interview and get to know him below:
People around you, music, books, travel, research - where do you find inspiration when you create new dishes?
“I think chefs and restaurant owners need to be asked this question daily because it gets lost these days. For me inspiration is everywhere. I’ve always been a work, work, work type of person because I love what I’m doing. I don't need to take a week vacation to find inspiration - that being said, I do find myself inspired when I do work with the Farm at Glenwood Mountain, I love going there. Seasons are always a source of inspiration, and I get so excited for a new one.
Years ago, I was able to do a lot of traveling around Europe and staged along the way, and I find myself always thinking back to those kitchens. I’m still whipping out old notebooks from then.
I also have my old cookbooks, or simply going online, I mean you can teach yourself anything on Youtube. It doesn't take much for me to get inspired: like something as simple as the weather or a person I meet, or just getting back in the kitchen with my team.”
You grew up in the restaurant industry but was there ever another passion you considered pursuing?
“Yes, 100%. I say if you're good at one thing like being creative, you’re probably good at other things. When I was in high school I had my own landscaping business - we’re talking lawns, koi ponds, and I was also working in restaurants.
It’s the same thing - you eat with your eyes for both dishes and landscaping. The turning point happened when really good friends talked me into applying at the CIA, and I knew this is it - I wanted to cook. I went full speed toward cooking and sold the landscaping business.”
When did you first find a love of cooking?
“Food was huge in my family: my dad’s side is 100% Italian and my grandma on my mom’s side is 100% Dutch. We were a family who loved eating out; I was just always surrounded by food. My dad owned restaurants. When I wanted to see my dad I just hung out around the restaurants.
As a kid I had my brat pain-in-the-ass picky eater phase, but there was no saying no to eating - I had to try new things. At a young age, I remember helping my grandma around the stove at her house. As a pre-teen I would cook for myself and I noticed the stuff I was throwing together to eat was always way better than my friends’.
My first job was a dishwasher. But I had a group of guys teach me how to cook and I watched how they all worked together to put up food and dishes - THAT’s when I first got addicted to cooking.”
What advice would you give a chef just starting out?
“Just gather experiences. It’s everything, and I wouldn't trade any of my experiences. I lived in Europe for over a year while make no money and taking stages to get where I’m at. Learning is everything.
A lot of young cooks or chefs may realize they need to learn and bounce from job to job, but the business side gets lost. Unless you want to get strapped to the stove for the rest of your life - you need a business plan and to understand the business side of cooking.”
What’s a spice you consider to be undervalued?
“Salt. It’s what makes your food pop - you do not want an under-seasoned dish. Think about what food you get addicted to - there’s usually a salt element.”
What’s your favorite pasta shape and why?
“That’s like trying to have me pick between my favorite kids that I don't even have. (Queue minutes of all the pained moans.)
I’m a huge lover of rigatoni - it has a near and dear place in my heart. We’d always have that at my grandma’s, plus the day after you can eat it cold and it still has the right amount of bite to it.”
Do you feel competitive with other chefs?
“If you asked me that question five years ago I would have said yes and then would have continued with all the yelling and screaming. But now, absolutely not.
I feel like our industry is so brutal, and I want everyone around me to have success. Growing up and getting older I want everyone to cook the best possible food they can. And I mean that on all levels - if a new restaurant is opening next to mine, I'm going to be supportive. I’m a firm believer that competition is good, but there are plenty of guests for everyone.”
What’s one of your favorite ingredients to cook with and why?
“One of my back pocket ingredients is malt vinegar powder - especially on fried foods. Vinegars make your food pop. Also, Calamansi vinegar is the most insane thing ever - highly suggest playing with that. Also, I love cooking with different shapes of pasta that’s on hand.
When you get your hands on anything that’s a good product from a locally grown and sourced and farm raised - you’re taking a really perfect product and doing very little to it.”
When working and traveling in Europe - what was your favorite city/country and why?
“Holland stole my heart and won me over. The way they put food on the plate - their lower scale restaurants are competitive with our high scale ones here in the U.S. Also, their passion for taking care of guests and the overall dining experience is at such a high level.
But the care and intent around food also extends to the home home. Watching how my family in Holland did the food shopping was interesting. They were shopping for food day to day - not just stuffing the fridge.”
What’s a technique or trick you learned along the way that even home cooks could use?
“Seasoning and tasting along the way - it’s why restaurant food is so much better. Home cooks are like ‘oh shit, I better add some seasoning at the end.’ You need to be tasting and seasoning along the way while cooking a dish.”
Wagyu or salumi?
“You're trying to put a dagger in me (laughs).
I’m going with salumi - it'll help me keep my figure more in line than wagyu.”
Favorite dish to cook for yourself?
“Anytime I’m cooking for myself the food is super healthy and the most thrown together thing and definitely not fancy food. When I’m at home I'm eating chicken and veggies, wraps - it’s not glamorous.
Favorite dish to cook for friends and family?
“Pasta with whatever's in season and around me. Play Chopped with yourself and experiment in the kitchen.”
What are your breakfast, lunch and dinner restaurant recs when in and around Jersey?
“For breakfast you have to get a Taylor ham, egg and cheese on and everything bagel from a local dive. Lunch - we’re doing pizza. I am a pizza fanatic and there’s a bunch of great spots, but go to Talula’s. For dinner find yourself a Korean BBQ spot in Fort Lee.”