At Goodnight Hospitality, we cultivate the creative landscape for unique intersections of people and place that celebrate mastery and honor authenticity. Driven by a commitment to excellence, the enjoyment of life and service to others, Goodnight Hospitality imagines places where purpose and passion elevate the guest experience.
So when you sit down at our table, whether it is candlelit or beneath the light of a neon moon, rest assured that above all else you’ll feel welcome in our home.
Felipe Riccio, a native of Mexico, grew up in coastal Veracruz and moved to Houston as a teenager. He comes from a long line of immigrants—his mother is of Spanish heritage, and his father is from Naples, Italy. Felipe began working in the culinary scene in high school and began his career with Frederic Perrier at Aura. He spent nearly four years at REEF and worked his way to executive sous chef. Later, after being on the opening team at The Pass & Provisions, he opened Camerata wine bar under the mentorship of Master Sommelier David Keck. While at Camerata, Felipe achieved his Sommelier Certification under The Court of Master Sommeliers, was named an Eater Young Gun in 2014, produced dinners around the city with MangiaMaccheroni and married fellow Camerata sommelier Hayley Riccio.
In 2016, Felipe and Hayley moved to Milan, Italy, where he staged at Carlo e Camilla and Erba Brusca. He then moved to Modena for a three month stage at Osteria Francescana under Massimo Bottura. Later, Felipe moved to Basque Country to travel and stage at Azurmendi. He left Europe for a month-long stage in New York under Dan Barber at Blue Hill at Stone Barns in August 2017. Upon returning to Italy, Felipe went to the Dolomites to stage at 1-Michelin starred AGA. Before returning to Houston to join Goodnight Hospitality as Chef/Partner, he traveled throughout Italy and the Mediterranean exploring his roots and discovering the bounty of the region.
Felipe runs the food programs at Goodnight Hospitality’s concepts: casual European restaurant Rosie Cannonball, named one of Vogue’s most anticipated restaurants of the year; Montrose Cheese & Wine retail shop; and honky tonk Goodnight Charlie’s. The Goodnight team will open 26-seat fine dining restaurant March in early 2020, drawing from Felipe’s study on Mediterranean cuisine—an area where multiple regions, cultures, languages and ideas converge.
Born in the Philippines and raised in Texas, June is one of 26 women in the Americas to earn a Master Sommelier credential. She joined Goodnight Hospitality as a partner in 2019 and opened two new concepts, Rosie Cannonball and Montrose Cheese & Wine, with the Houston-based company the same year, and will open fine dining restaurant March in 2020.
Most recently, June was VP of Operations for McGuire Moorman Hospitality, a hospitality group with 10 restaurants in Austin and one in Aspen. She remains a partner in June’s All Day, her namesake restaurant that was named one of Food & Wine magazine's Restaurants of the Year in 2017.
She is known as a leader in the beverage community and her accolades include: Wine Enthusiast’s Sommelier of the Year 2018; Wine Enthusiast 40 Under 40 2016; Key Panelist at Women in Wine Leadership Symposium and numerous Food & Wine Festivals across the nation; Food & Wine magazine's Sommelier of the Year 2014, Star Chef's Rising Star Sommelier 2012, Wine & Spirits Best New Sommelier 2011 and TEXSOM Best Sommelier Winner 2009.
An avid sparkling wine drinker and determined to find cause for celebration in day to day life, in 2017 she launched her private label wine, June's Brut Rosé, with Austrian winemaker Markus Huber.
Outside of restaurant operations, June loves doing crossword puzzles with her husband, obsessing over her dog, admiring art she can't afford, going to the occasional power yoga class, and laughing really heartily with her friends.
MCW is open Wednesday-Saturday noon-8pm.
Rosie is open Tuesday-Saturday 5-9pm.
We appreciate your support for us and for all restaurants right now. Be well, Houston.