How it started: Viaggio's executive chef, Robbie Felice, spent his childhood in Sussex, hanging out in his father's restaurants. As a teenager, he worked in the family businesses and other local eateries, starting out as a dishwasher.

Felice then decided to become a chef and enrolled at the Culinary Institute of America, and landed an internship at Mario Batali's Manhattan restaurant Babbo. Felice also worked as a sous-chef at another Batali restaurant, B&B Ristorante in Las Vegas, before spending close to a year traveling and cooking throughout Europe.

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Source: http://www.northjersey.com/