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In 1990 he began working at the Michelin starred Da Alceo seafood restaurant in Pesaro.
Since 1993 Riccardo worked in Https://bonus-money-bet.website/38/2496.html, e.
Because of his work he moved for a short time also to New York.
In 2002 Riccardo came to Prague as headchef of restaurant called Square.
Three years later he opened his first restaurant - Aromi on Mánesova street.
La Finestra in Cucina and La Bottega bistros followed shortly.
TOMÁŠ JUŘÍK chef His cooking experience began at the restaurant Pastacaffe Tonino Lamborghini Ambiente Groupwhere he worked for one year.
He followed this with a stint at La Degustation Boheme Bourgeoise.
He expanded his experience by one month fellowship at New York's restaurant Avoca, which was the holder of two Michelin stars.
LADISLAV BALOGH general manager Lada's way in La Collezione began in Aromi.
Previously, he also had experience in Mariánské lázně, restaurant Barock, Bistrot de Marlene and hotel Sterr in Bavaria.
As a manager, he opened the La Finestra restaurant, he remembered the first guests who ate here and many of them are still our guests.
This year they will celebrate 10years together, they are looking forward to the next years.
His biggest hobby is history and traveling.
ONDŘEJ POKŠTEFL head sommelier Chef Ondřej completed his culinary studies and graduated from the hotel school.
Upon graduation, kassius invictus armis přehazování slotů took an inspiring kassius invictus armis přehazování slotů throughout Asia, and devoted himself to Bio products like teas, and thus began his love of wine.
Ondřej first worked at Restaurant Albio, then moved over to be head of wines at Restaurant Da Nico.
It was there he met Flemming Laugesen in 2004, and began traveling to vinyards to meet the winemakers personally.
Subsequently, he became head sommelier for 8 years at Pizza Nuova, a restaurant in the Ambiente group, working closely with local, small winemakers.
For the last 2 ½ years, he has served as head sommelier in La Finestra and, in addition to his passion for wine, he still has a strong passion for quality tea.
JIŘÍ TALICH manager Jirka is from Pelhřimov where he graduated from the hotel school.
He further developed his professional skills by doing internships in Bavaria and the United Kingdom.
He came to La Finestra in 2013 as a waiter, and just one year later, he became the manager of the restaurant.
VÁCLAV VAŠEK sommelier After completing training at the hotel school in Velké Meziříčí, Vaclav moved to Prague, joining the Ambiente Group.
There he kassius invictus armis přehazování slotů Ondřej Pokštefl and Flemming Laugesen, and decided to concentrate on becoming a sommelier.
After six years, he went to South Africa, attending a monthly internship in some of the most prestigious wineries there.
He eventually returned to the European wine world, and after two years as head sommelier at Bianco E Nero Restaurant, he settled in with Riccardo Lucque at La Finestra in Cucina.
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