Chef Tony Riccio was born in Manhattan, New York and raised in Palm Springs, California. At the age of 14 he began his culinary apprenticeship under his uncle Tony Riccio who founded the Marque West and Martoni’s in Beverly Hills. His training also included working at Riccio’s in Palm Springs "fine dining for the stars". After completing a successful tutorship under his uncle and being an adventurous person, Chef Riccio left Southern California briefly to work at Tom Selick and the Denver Bronco’s Black Orchid in Oahu, Hawaii. He was one of the opening chefs responsible for training the culinary staff in Italian cuisine. Chef Riccio traveled to Pulsano, Italy and worked at the California Beach Restaurant and Hotel. He was responsible for managing all aspects of food preparation and presentation for wedding receptions.

Once he perfected his skills and gained 20 years of experience, Chef Riccio decided to open his own restaurant with his wife Elena in Palm Desert, California. Chef Riccio opened the La Bella Cucina Trattoria in 1995.

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