After having obtained the Chef's Diploma at the Hotel Technique of Darfo Boario Terme (Bs), Chef Riccardo Camanini collaborated with cooking schools and worked at the Albereta, at that time tri-starred by Michelin, where he stayed for over two years. He had some valuable experiences abroad: the first at the "Le Manoir aux Quat Saison" Restaurant (2 Michelin stars) with chef Raimond Blanc, lasting a few months to deepen his knowledge of the French classic cuisine. And the second and most important foreign experience in Paris at La Gand Cascade Restaurant with chef Jean-Louis Nomicos, with Alain Ducasse's direct consultancy. For sixteen years he’s been a chef at Villa Fiordaliso, a Michelin-starred restaurant. In 2014, Lido 84 was born, quickly gaining its first Michelin Star. His “Spaghettone” dish, with butter and beer yeast, was chosen by In Situ, a restaurant at the Museum of Modern Art in San Francisco, for a "permanent exhibition" dedicated to high-class cuisine from around the world.