Felipe Riccio

Chef Felipe Riccio's culinary philosophy is deeply rooted in historical exploration and a profound curiosity for the origins of ingredients and flavors, particularly within the vast Mediterranean region. He perceives the Mediterranean not merely as a geographical area but as a historical crossroads, the "center of the known world," where diverse influences converged to shape foundational cuisines. This translates into a research-intensive approach, where Riccio, often delving into university papers, seeks to understand the "why and how" behind culinary traditions, transforming these scholarly contemplations into refined, modern interpretations. He views cooking as an act of interpretation rather than strict authenticity, striving for "fidelity" to the essence of classic dishes while imbuing them with his unique voice and concept. Riccio's background as an immigrant, feeling "always in between worlds," informs his sensitive and nuanced perspective, recognizing the inherent biases in any cultural interpretation. He embraces the concept of "boundaries" not as limitations but as lush "borderlands" of biodiversity, providing focused themes for his continually evolving menus. This cyclical reinvention, where the restaurant completely rewrites its menu every six months to tell a new narrative about a specific Mediterranean sub-region, underscores his belief in continuous growth and the idea that a Michelin Star is "just the beginning of what’s next." He also possesses a discerning view on the evolution of fine dining, believing it is becoming "more open, more self-aware," and less "egocentric." For Riccio, the purpose of fine dining is not to elevate eating to an exclusive status, but rather to offer a comprehensive, immersive experience that tells a story and showcases the pinnacle of sourcing, art, and wine, all while remaining acutely aware of its inherent cost and commitment to the diner. This multi-faceted approach, blending rigorous historical research with a personal, interpretive touch and a forward-thinking vision for the dining experience, defines his core ethos. Chef Felipe Riccio's signature approach is characterized by an ambitious, research-driven exploration of Mediterranean cuisine through a constantly evolving tasting menu format at March. His technical style emphasizes "bold flavors and intricate presentations," transforming deep historical understanding into finessed, modern-day dishes. Each six-month menu iteration is a "self-contained narrative" diving into a different Mediterranean region (e.g., Maghreb, Greece, Països Catalans, Republic of Genoa, Republic of Venice), a feat requiring intensive research, meticulous sourcing, and significant team training. The dining experience at March consists of a six or nine-course fixed tasting menu designed to "tell a story" over two and a half hours, highlighting carefully sourced ingredients and a curated selection of wines. Riccio personally undertakes extensive sourcing to find specific, often small-batch regional products, such as honey from the Pyrénées or particular olive oils and salts, to authenticate each menu's theme. While his mentee Brendan contributes delicate dishes like "lobster and artichoke with cream sauce," Riccio's own creations exemplify his interpretive style, such as a paella featuring lamb and a crispy tuile garnish in place of the traditional socarrat. Other notable dishes that reflect his intricate, regional focus include: - Snack Tile: Potato-Truffle Frico, Crab Polpette with Activated Charcoal, Foie Gras Tartlet, and Sarde in Saor Cicchetti. - Laguna di Venezia Crudo: Scallop, Amberjack, Tuna Loin with Marinated Clams, Prosecco Vinaigrette, and Pickled Sea Beans. - Risi e Bisi: Carnaroli Rice with Snow Pea Leaf Purée, Shrimp Stock, Pancetta, Korean Green Plum Extract, and Freeze-Dried Peas. - Lesso e Pearà: A5 Wagyu Ribeye, Wagyu Tongue Rillette, and a Bread-Peppercorn Sauce.

Mentored by Christy Sykes, Massimo Bottura, Eneko Atxa Azurmendi, Dan Barber.