OUR TEAM

RICCARDO LUCQUE

Founder of La Collezione

Riccardo' s career in gastronomy began at age of 16, working in hotels in the Marche region of Italy. In 1990 he began working at the Michelin starred Da Alceo seafood restaurant in Pesaro. Since 1993 Riccardo worked in London, e.g. for Zafferano restaurant. 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.

Richard Bielik

headchef

bielik@aromi.cz

We are pleased to introduce Richard Bielik, who is joining us as Head Chef. Together with the team, he will continue to develop what has defined AROMI for the past twenty years – a deep respect for Italian cuisine, exceptional ingredients, and true craftsmanship.You can look forward to your favorite signature dishes, as well as new ideas and flavors that Richard will gradually bring to AROMI.
Benvenuto, Richard.

PAVEL DVOŘÁČEK

head sommelier

dvoracek@aromi.cz

Behind every bottle of wine, there is a story.And Pavel Dvořáček is the one who knows how to tell it at the table. His journey in gastronomy began at the Zlatá Praha restaurant, where over the years he progressed from waiter to head sommelier and restaurant manager. He gained further experience abroad — in London and Berlin — broadening his view on service and the world of wine.Wine has been his lifelong passion. He has travelled through wine regions in Italy, France, Germany and Austria, meeting winemakers personally. Today, his greatest joy is sharing their work and stories with our guests. With Pavel, you don’t just get a wine recommendation. You get a story, an atmosphere and a reason to come back. 

PETR JOSKA

general manager

joska@aromi.cz

Petr started his gastronomic career as a student at the hotel InterContinental Prague in restaurant Golden Prague. There he stayed for five years, and from the position of the waiter he worked up to the head sommelier. His steps followed the Kolkovna group, where he first tried the position of restaurant manager. He has continued his work experience in hotels, golf resorts, or in corporate catering facilities. He gained international experience during his three-year stay in Scotland as well as from his own business in Bratislava. Peter joined Aromi originally as a waiter and now is restaurant manager.