After Chef Riccardo Bosio graduated from the Instituto Professionale Alberghiera di State in San Pellegrino Terme, Italy at age 16, he went to work at the Michelin-starred restaurant Le Gavroche in London, England. By the time he was 17, Bosio was an executive chef on a private yacht off the Sardinian coast and sous chef at Hotel Cala di Volpe.
Bosio became sous chef at L’Enoteca on Rue Charles le V in Paris in his 20s. Thereafter, he made his way to the United States where he opened the restaurants Sesto Sento and Duca di Milano in Chevy Chase and also served as the private chef for the Italian ambassador. In 1996, Bosio opened Sotto Sopra restaurant in Baltimore, which showcases northern Italian cuisine.
405 North Charles St., Baltimore
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