Born in 1982, Riccardo Bassetti began 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, the French period of his training began, when Riccardo seized the opportunity to collaborate on the opening of the famous Atelier de Joel Robuchon, on the Champs-Elysées. His love for French cuisine blossomed immediately. Six months after opening, the Atelier received two Michelin Stars. In the meantime, Riccardo indulged his desire to experiment, and found himself working in his free time in the kitchens of Le Meurice, under the guidance of Yannick Alléno. Until his arrival at Thierry Marx's Sur Mesure of the Mandarin Oriental Palace in Paris where, after six months, the second Michelin Star arrived.

In 2012, Riccardo felt the desire to return to the family restaurant in Laveno Mombello to try out his own idea of cooking, putting to good use all the teachings he had received. The awards were not long in coming: Enzo Vizzari of L'Espresso reported him as one of the twelve young talents of Italian Cuisine; in 2016 the chef participated in the national finals of the Bocuse d'Or and in 2017 the restaurant La Tavola received the much-dreamed-of 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 on the menu today.