At 26, Robbie Felice has shown the talent, work ethic and team-building attitude it takes to succeed in a state awash in Italian restaurants.
By Eric Levin

When he began washing dishes in his father’s Parsippany restaurant in his early teens, Robbie Felice dreamed of making it to the exalted status of line cook. He eventually did that, got a CIA degree, worked for Mario Batali, spent time in Italy and kept checking off ever-larger dreams: sous chef, chef de cuisine. Exactly a year ago, he checked off the biggie: opening his own restaurant, Viaggio, in Wayne. READ MORE...

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