Riccardo Canella

Born in the north of Padua, Riccardo began his career at a very young age, working alongside Italian gastronomic greats such as Gualtiero Marchesi and Massimiliano Alajmo. These masters instilled in him the need to pay due attention to raw materials and to find the true essence of the ingredients. He then travelled to Denmark and worked for seven years in the kitchens of Noma*** in Copenhagen.

Back in Italy, he returned to Venice and, with the support of his team, took over the gastronomic project of the Hotel Cipriani, with his restaurant Oro* at the helm. He recently left this project to focus on new horizons.