Born and raised in Mirandola, 20 km from Modena, Riccardo studied at Istituto Alberghiero before starting his career in a small local restaurant. Always an admirer of Massimo Bottura, Forapani joined his team at Osteria Francescana at the age of 24, for the following 13 years at Osteria Francescana he worked on mastering Italian culinary traditions and, in particular, deepened his knowledge of traditional Emilian cuisine.
Colombian by birth and Genovese by adoption, Luis Diaz has a profound passion for cuisine and conviviality, cultivated from his earliest steps in the hospitality world.
He has worked for Hotel Splendido, Villa Crespi, Trussardi alla Scala and Seta of Mandarin Oriental restaurant in Milan. In 2016 he was awarded as the best young maître in Italy.