Embarking on his culinary journey at 16, Riccardo Lucque refined his skills in England, working at Zafferano restaurant from 1993 onwards. In London, he ascended to the role of executive chef at a quintet of Italian eateries and further broadened his expertise in New York. In 2002, he brought his international experience to Prague, initially serving as head chef at the Square restaurant. Three years later, Lucque launched his first solo venture, Aromi, on Mánesova street. This was followed by the opening of La Finestra in Cucina, La Bottega bistro, and the innovative Laboratorio cooking school.