Born in Bergamo in Northern Italy, chef Riccardo Camanini honed his culinary skills at The Albereta of Erbusco with Gualtiero Marchesi, Le Manoir aux Quat Saisons with Raymond Blanc, La Grande Cascade in Paris with Jean Louis Nomicos, and the Villa Fiordaliso in Gardone Riviera. It was at Gardone Riviera, on Lake Garda, that he opened his Lido 84, built in a renovated space with early twentieth century origins, when it was used as a dock for the Hotel Villa del Sogno, with his brother Giancarlo.
With a passion for the regional cuisines in the Italian tradition, Camanini brings a creative flair to the Italian classics, creating a bold and brilliant Italian cuisine, embodied by his famed cacio e pepe dish cooked in a pig’s bladder. The restaurant was recognised by Michelin after just six months of opening.
Lido 84 was the World 50 Best Restaurants' One to Watch in 2019 joining an alumni of some of the world’s finest restaurants.
Above all, Camanini has a sincere commitment to hospitality and uses his substantial talents to explore the gastronomic memories of his youth, tell stories of his region and share emotions with his guests in a beautiful setting.