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, La Bottega bistros and Amano followed shortly.
His cooking experience began at the restaurant Pastacaffe Tonino Lamborghini (Ambiente Group), where 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. In La Collezione his career began at La Bottega Bistroteka and as chef he later joined team of La Finestra in Cucina.
Laďa'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 10 years together, they are looking forward to the next years. His biggest hobby is history and traveling.
After completing training at the hotel school in Velké Meziříčí, Vaclav moved to Prague, joining the Ambiente Group. There he met 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.
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.