• For info and reservations Phone +39 0332 667257
  • Il Porticciolo Hotel - Riccardo Bassetti SrlU - via Fortino, 40 - 21014 Laveno Mombello (VA)

The Chef

Son of art, born in 1982, Riccardo is the only child born to father Giovanni, chef and owner of the local and still in the room and from mother Elisabetta, maitre, sommelier and backbone of the catering service of The Porticciolo Hotel .

Since 2012 Riccardo Bassetti has returned home to take the reins of this restaurant, having worked with some of the biggest national and international chefs. Through the hotel school in Stresa, an internship at Sorriso by Mrs. Valazza, then moved to the Excelsior Palace in Rapallo. After school,he has  learnt the techniques under the guidance of his father Giovanni and enrolled at the University IULM, where he graduated. Meanwhile, he had the ability to work with Davide Oldani at D'O. After that he worked with Sergio Mei, in the kitchens of the Four Seasons Montenapoleone in Milan. Stops there for two years, then the gift of Sergio Mei: the opportunity to work on the Champs-Elysées at the opening of the famous Atelier de Robuchon Joel. In 6 monthsthey get two Michelin stars and the hard work pays Riccardo: he has been one of the architects of the full opening of the restaurant.

Meanwhile, he makes the extras in the kitchens of Maurice, under the direction of Yannick Allenò. He trained up to land at Sur Mesure at Mandarin Oriental Palace in Paris. There he meets Monsieur Thierry Marx, which creates a brigade of boys at the same level, where everybody work together to create the dishes that appear on the menu. Even there, after 6 fantastic months, the two Michelin stars arrive without waiting. Then in 2012 the desire to return to the local family, to engage in their own kitchen. The awards soon followed (Enzo Vizzari - L'Espresso, refers to him as one of the 12 young talents of Italian Cuisine), he partecipated at Bocuse D'or, and of course, One Michelin Star in 2017. In 2018 he wins the "Sina Chef's Cup Contest", a cooking contest between starred chefs, organised by Sina Hotels.

The kitchen is based on the balance: a balance of flavors, aromas and textures that meet all he has learned over the years and are tied to the tradition of Italy and especially to its lake and its mountains.