PastaRAMEN Executive Chef, Robbie Felice Talks Hamptons Pop-Up, Favorite Dish, and First Restaurant

PastaRAMEN Executive Chef Robbie Felice is taking over the Hamptons with his popular pop-up at Kissaki in Water Mill (670 Montauk Hwy); only a few spots are available now through August 7th. PastaRAMEN is a unique dining experience featuring dishes combining Japanese and Italian cuisine.

Growing up in his dad’s restaurants sparked his interest in cooking, which led him to attend the Culinary Institute of America. Fast forward to today, he is a James Beard Nominated Rising Star Chef, has two restaurants, and is just getting started.

Hamptons.com sat down with Robbie Felice to talk about his Hamptons Pop-Up, Favorite Dish, and First Restaurant.

Take us back to the beginning; what drew you into the culinary world?

RF: I mean I’ve been in it ever since before I could walk. My dad owned restaurants growing up so every time I wanted to go say hi to him my mom would bring me. My first job was washing dishes, which led to me learning how to cook and from there eventually went on to work for my father’s friends. After that, it was time for college at the Culinary Institute of America in Hyde Park.

Out of all the Michelin-starred kitchens you’ve worked in, which one impacted you the most?

RF: Probably Sergio Herman’s. He had restaurants in Holland and Belgium including Pure-C and The Jane. The way he thinks, the amount of passion he has and the amount of drive he has for the industry has helped shape me into who I am.

What is your favorite dish to prepare?

RF: Honestly, it’s whatever I’m inspired by. When seasons change, I’m really excited to dive into new produce. If I’m cooking for someone based on an occasion, I’m always looking for inspiration in different places. It’s on a situation basis and changes daily, which is how I stay so excited to keep cooking.

Talk to us about Viaggio Ristorante and Osteria Crescendo?

RF: Viaggio is my first restaurant, which was a dream come true. My dad and I talked about opening up a place together. I had just left The Modern, a Michelin-starred contemporary American restaurant, and moved back from Vegas. I was interviewing at other jobs and wanted to go out traveling and Viaggio fell into my dad’s lap and asked if I was ready to open a restaurant together. I initially said no, but it was the right time to do it. I was 26 and wanted to open my second before I was 30, which was Osteria Crescendo. The difference there was we were able to get a liquor license. They’re different but still my style of food. Viaggio is a Tuscan farmhouse, and Osteria is more modern Italian. Both are super Italian.

Porcini Rubbed Dry Aged A-5 Wagu I Courtesy of Peter Bonacci

How did pastaRAMEN come to fruition?

RF: I was fortunate enough to meet Montclair Hospitality Group’s founder Luck Sarabhayavanija (my business partner with MHG’s CEO Joey Simons). He had just opened Ani Ramen, and later that year we were both invited to a New Jersey food and wine event and hit it off. We said we would eventually do something together but didn’t know what. During the pandemic, I convinced him to let me in his house and discussed pastaRAMEN as a speakeasy-style experience. We invited 12 of our closest friends in the industry, and it took off. Luck and I stayed super close throughout expansion and strategizing and were always kind of one-upping ourselves and taking the project to new heights, which is when we finally opened our brick-and-mortar and around that same time he created Montclair Hospitality Group and we met Joey Simons and Alex Sayaghi. There’s no I in team with us, and they brought pastaRAMEN and my future concepts to life. I’m super grateful for all of it.

Have the Hamptons inspired any new dishes?

RF: To be honest with you I wish I could say I’ve been spending all this time at the local farmer’s markets, but my schedule has gotten really insane. For the Hamptons menu, I wanted to take a collection of all my favorite dishes. We get all of our fresh herbs and garnishing flowers locally, which I feel heightens our dishes.

For more info, visit www.pastaramen.com