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. 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 fine dining restaurant MARCH. Felipe was named a James Beard Award semifinalist for Best Chef: Texas in 2022. 

Born in the Philippines and raised in Texas, June joined Houston-based, freshly formed Goodnight Hospitality as a partner in 2019 and opened two new concepts the same year: Montrose Cheese & Wine and Rosie Cannonball, a 2020 James Beard Award semifinalist for Outstanding Wine Program. Ever nimble and fighting for survival in the landscape of independently owned restaurants amidst a global pandemic, her company opened three seasonal pop-ups, evolved and added online sales, webinars, and catering in the last year. Goodnight Hospitality opened their fine dining concept, MARCH, in spring 2021. 

Previously, June was VP of Operations for McGuire Moorman Hospitality, based in Austin, TX, and headed operations for 11 concepts. 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. In her career June has opened over a dozen hospitality concepts with numerous James Beard Award winners and nominees and Food & Wine magazine’s Best New Chefs.

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 (she is the only person to have received the Restaurants of the Year & Sommelier of the Year accolade in Food & Wine history), Star Chef's Rising Star Sommelier 2012, Wine & Spirits Best New Sommelier 2011, TEXSOM Best Sommelier Winner 2009 and is one of 29 women in the Americas to earn the Master Sommelier credential. June is a board member of the Southern Smoke Foundation, which provides crisis relief to those in the food and beverage industry. 

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 her passion for restaurant operations and championing diversity and inclusion in the hospitality industry, June loves doing crossword puzzles with her husband, obsessing over her dog, admiring art she can't afford, avoiding regular exercise, and laughing really heartily with her friends.