OUR TEAM

RICCARDO LUCQUE

chef & founder

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.

PETR ŠPEJZL

chef +420 720 201 108, spejzl@aromi.cz

After completing his culinary education Petr began his career as sous chef in Czech republic. His next work experience was working abroad for several restaurants in Ireland. From 2010 Petr developed his skills under guidance of Andrea Accordi, Michelin star chef at Four Season hotel in Prague.

MAREK ADAMEC

general manager +420 773 100 808, adamec@aromi.cz

Mark's career in gastronomy was predestined by a family tradition. After graduating  the hotel school, Marek worked in companies in Malá Strana. He also gained experience in the French restaurant in the Municipal House. Finally Marek chose La Collezione as his venue. Through Bistroteka and Tusarova, he became the manager of Gastronomica in November 2015. In the fall of 2017 he became general manager of Aromi.

MARTIN LEVÝ

head sommelier +420 736 639 998, levy@aromi.cz

Martin is from Brno, where he also graduated as waiter. One of his working experiences in this city was, for example, La Collezione's restaurant, Il Mercato. After a short working stay in New Zealand Martin worked in Pavillon in Brno. After moving to Prague, his career was connected with Ambiente's restaurants - first Pizza Nuova and then  Michelin restaurant La Degustation.

PETR JOSKA

manager +420 777 837 181, 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.