Felice Bastianich: The Quiet Architect of Italian-American Dining

Basic Information

From Istria to New York: Early Years

Felice Bastianich’s story begins on the Adriatic’s rugged rim, where Istria’s salt air and shifting borders shaped a generation of postwar Italians. Born in 1940, he grew up amid the region’s cultural crosscurrents before relocating with family to Italy in the late 1950s and soon after to New York City. By the early 1960s he had found steady work in restaurants, learning operations from the ground up in dining rooms across Queens—an apprenticeship that would become the backbone of a future culinary dynasty.

In 1963, destiny tapped him on the shoulder at a sweet sixteen party in Queens. There he met fellow Istrian immigrant Lidia Matticchio, seven years younger and already radiating the warmth and discipline of a natural cook. Three years later, on February 19, 1966, they married, forging a partnership where Felice kept the engine humming while Lidia steered the flavor forward.

Building a Culinary Partnership

The Bastianich story is a duet: Lidia in the kitchen, Felice in the front-of-house and back-office. He was the practical strategist—handling purchasing, staffing, and the day-to-day orchestration required to keep service smooth. Together, they opened Buonavia in Forest Hills, Queens, in 1971, followed by Villa Secondo in 1979. These early ventures honed their formula: honest Italian cooking supported by disciplined operations.

A pivotal turn came in 1981. After the death of Lidia’s father, the couple sold their Queens restaurants, purchased a Manhattan brownstone, and opened Felidia on the Upper East Side. It was both a personal milestone and a public affirmation: Felidia quickly drew acclaim for its refined, regional Italian fare and sophisticated service, helping redefine Italian dining in New York. In 1993, the family added Becco in the Theater District—an accessible, pasta-forward spot that secured the brand’s broad appeal.

Milestones & Timeline

Family Overview

Felice’s compass always pointed home. Even as the restaurants grew, the nucleus stayed tight: his marriage to Lidia, the arrival of Joe and Tanya, and, eventually, five grandchildren who became the family’s new horizon.

The post-divorce years did not fracture the clan’s professional ties. Felice stepped back publicly, prioritizing privacy while the next generation carried the enterprise forward. Reports suggest he explored ventures aligned with heritage—food-focused travel and time among vineyards in northern Italy—reflecting a lifelong bond with the Adriatic and its terroir.

After the Split: A Life Lived Offstage

Differences in business vision led to the 1998 divorce—Felice the conservative steward, Lidia the growth-minded builder. In the settlement’s wake, he transferred his shares to Joe and Tanya, ensuring continuity while removing himself from the spotlight. He is said to have remarried later, though details remain private. Felice’s death on December 12, 2010, at age 70, brought quiet tributes and family remembrances rather than fanfare, consistent with a man who preferred the floor manager’s vantage point to the camera’s lens. He was entombed at St. Michael’s Cemetery in Queens, not far from the neighborhoods where his American story began.

Craft, Operations, and the Bastianich Formula

Every great kitchen needs its rhythm section. If Lidia wrote the melody, Felice kept time—ordering, scheduling, cash flow, and the hundreds of operational details that decide whether a dining room hums or falters. This division of labor proved potent:

• Opening cadence: Buonavia (1971) and Villa Secondo (1979) established proof of concept.
• Manhattan moment: Felidia (1981) delivered elevated regional Italian fare and hospitality polish.
• Broad reach: Becco (1993) offered approachability and consistency, drawing locals and theater crowds alike.

By the mid-1990s, the family name stood for authenticity paired with professional rigor. Felice, often absent from public profiles, was nonetheless present in the machinery—negotiating with purveyors, balancing books, and making sure every plate had a fighting chance to delight.

Legacy in Numbers

These numbers sketch a life of steady contribution rather than spectacle—a durable scaffold upon which a family empire took shape.

Public Presence and Posthumous Mentions

Felice’s public footprint was light by design. He avoided media circuits, leaving interviews and TV appearances to Lidia and, later, Joe. After his passing in 2010, mentions of Felice surface mostly in family retrospectives, bios, and occasional videos recounting the Bastianich story. Social media nods tend to be indirect—references to Joe’s work or Lidia’s shows, with Felice acknowledged as the behind-the-scenes partner who helped build the foundation. Notably, his name rarely appears in controversies, reflecting the understated, work-first ethos he carried through the decades.

FAQ

When and where was Felice Bastianich born?

He was born on November 30, 1940, in Istria—then part of Yugoslavia, now Croatia.

How did Felice and Lidia meet?

They met in 1963 at Lidia’s sweet sixteen party in Queens, New York.

Which restaurants did Felice help co-found?

He co-founded Buonavia (1971), Villa Secondo (1979), Felidia (1981), and Becco (1993).

What was Felice’s role compared to Lidia’s?

Felice handled operations and management while Lidia led the culinary direction.

Why did Felice and Lidia divorce?

They separated in 1998, reportedly due to differing visions for business expansion.

Did Felice have children?

Yes, two: Joe (born 1968) and Tanya (born ~1972).

Where is Felice buried?

He is entombed at St. Michael’s Cemetery in East Elmhurst, Queens.

Did Felice remarry after the divorce?

He is said to have remarried, though details remain private.

What was Felice’s net worth?

His net worth at death is estimated at around $1 million.

When did Felice pass away?

He died on December 12, 2010, at the age of 70.