Born in 1982, Riccardo Bassetti kickstarted his career at the court of the greatest international chefs. After his first experiences at the *** Michelin Stars Al Sorriso, the Excelsior Palace in Rapallo, the D'O of Davide Oldani and Sergio Mei, in the kitchens of the Four Seasons in Milan, begins the French period of his training, when Riccardo seizes the opportunity to collaborate at the opening of the famous Atelier de Joel Robuchon, on the Champs-Elysées. The love for French cuisine blossoms immediately. In six months from the opening the Atelier receives two Michelin Stars. Meanwhile, Riccardo indulges his desire to experiment, and finds himself in his free time working in the kitchens of Le Meurice, under the guidance of Yannick Alléno. Until landing at Sur Mesure by Thierry Marx of the Mandarin Oriental Palace in Paris where, after six months, comes the second Michelin Star.

In 2012, in Riccardo arises the will to return to the family restaurant, in Laveno Mombello, to try his own idea of cooking, putting to good use all the teachings received. The awards are not long in coming: Enzo Vizzari of Espresso indicates him as one of the twelve young talents of Italian Cuisine; in 2016 the chef participates in the national finals of the Bocuse d'Or and in 2017 the restaurant La Tavola receives the long-dreamed Michelin Star; In 2018, Riccardo Bassetti won the Sina Chef’s Cup Contest with the "Gambero rosso inspired by Valentino". One of the signature dishes still present today on the menu.