Articles

Felipe Riccio: From HCC Culinary graduate to Michelin-starred restaurateur

Oct 20, 2025

For Felipe Riccio, food has always been more than nourishment––it’s a language of love, heritage and connection.

“My dad cooked, my grandmother cooked, and family gatherings always revolved around food,” Riccio recalled. “From an early age, I understood that food was how we came together.”

After moving from Mexico to Missouri City as a teenager, Riccio followed that passion into the culinary arts technical program at Elkins High School. Upon graduation in 2008 he continued his journey at Houston City College (HCC) earning an Associate of Applied Science in Culinary Arts in 2011.

As a student at HCC Central, Riccio juggled full-time classes with full-time kitchen experience––first at Aura Restaurant in Sugar Land, then at Reef in Midtown.

“I went to school in the morning and worked at night,” he said. “It taught me discipline, resilience and balance––skills I still rely on every day.”

Riccio’s ambition was clear, but even he couldn’t have predicted the heights he’d reach: a Michelin-starred chef and partner at Goodnight Hospitality, the group behind some of Houston’s most acclaimed dining spots––March, Rosie Cannonball, Montrose Cheese & Wine and The Marigold Club.

Riccio credits HCC with giving him not only a strong technical foundation, but also the mentorship that shaped his very successful career.

“A family friend told me about the Culinary Arts program and about Chef Eddy Van Damme. When I looked him up, I couldn’t believe a world-class pastry chef was teaching at HCC,” he shared. “Then I met Chef Christy Sykes—she’s still a dear friend. They care deeply about students.”

When asked to describe HCC in three words, Riccio said, “community, practical and flexible.”

“Having a college that champions its community is so important,” he reflected. “HCC gave me the flexibility to work, study and grow at my own pace. The hands-on, practical approach of learning while working, made all the difference.”

Now a respected restaurateur and leader in Houston’s culinary scene, Riccio continues to give back. He serves on HCC’s Culinary Arts Advisory Board and employs HCC graduates in his restaurants.

“It’s amazing to work with people who’ve walked the same halls,” he expressed. “We all share that foundation.”

Riccio’s path has taken him from Houston to Europe and back, but the lessons he learned at HCC remain central to his philosophy.

“If you work hard, you will get somewhere. HCC taught me that. It’s about having that foundation and the drive to keep learning. Every season in our restaurants is about research, growth and discovery---and that mindset started at HCC.”

Recently, the Greater Houston Chapter of the Texas Restaurant Association honored Riccio with the Chairman’s Award during its Golden Fork Awards Gala. It was a full-circle moment for him–– having earned a scholarship from the GHTRA to attend HCC. For Riccio, though, success isn’t just measured in awards, stars and other accolades, but in people who make it all possible.

“My greatest accomplishment is the team we’ve built. They believe in what we are doing and what they are doing. When recognition comes, they feel proud, and that’s the best part.”

Interested in learning about what’s cooking in the HCC Culinary Arts program? Visit: hccs.edu/culinary-arts.

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