Richard is a refined executive chef, food operations director. His cooking skills were honed as an apprentice chef in his father's four-star midtown Manhattan restaurant, Camillo. Camillo's was an establishment that served the international business community and celebrities. At night, he studied culinary art at New York City Technical College, and he was an honor graduate of Pratt Institute, earning a Bachelor of Science Degree in Food Science and Management. The techniques he learned in his father's exquisite establishment would be put to use and updated wherever his work would take him. He has spent his career in the restaurant and food service industry, working from kitchen man to chef to general manager and district manager. As a chef, a caterer, he has delighted the palates of many thousands of people from all walks of life, from all over the world, from intimate groups of gourmands to large gatherings of students. And with Richards coaching we can all do it.

He had something to say about Italian food, so he wrote the award winning book "The Cooking of Parma." Richard's initial book signing at Rizzoli's 57th Street, New York Bookstore, broke all book-signing records at the store. The crowd flowed into the store until the inventory was depleted. At Williams Sonoma, the store's inventory was also depleted. When the word went out, from the Culinary Institute of America that Richard was going to be a guest chef, the event sold out overnight. Furthermore, Mr. Sidoli received the International Duchess Maria-Luigia Journalism First Prize Award from the Parma Alimentare. As the sole cookbook author to receive a first prize, the award, officially recognizes Mr. Sidoli's mastery of one of the world's most revered cuisine's.