Team
Fresh & Tasty

Nikola Malá

Director of Business Development

The work at Fresh & Tasty fits me because I can accomplish something in areas that are close to me and also create values that are important to me and society. I am talking, for example, about providing quality care and WOW services to our clients, finding opportunities for business growth and discovering new business opportunities. I used to work at a London Marriott hotel, where I acquired the inspiration and experience I now bring to the Zátiší Group.

Pavel Böhm

Director of Operations

I came to the team at the beginning of 2019. I was attracted by the company’s corporate values as well as the fact that all my colleagues respect and fulfill them. I like the fact that every day our people are able to cook thousands of meals from fresh ingredients for our clients, building on the tradition, quality and ideas of the premium Zátiší Group restaurants.

Martin Vobořil

Head of Catering and Online Business

I have been working at Zátiší Group, with some short breaks, since 2000, and I moved to Fresh & Tasty from Zátiší Catering. I enjoy working in gastronomy, so it's great to be surrounded by people who feel the same. I admire the dynamic rise of the Fresh & Tasty division and I'm happy to be part of this team now. I look forward to creating attractive office catering offers for you and for my colleagues.

Romana Maláčová

Operation Manager

Operation Manager

Kamil Cveček

Financial Analyst

The focus of Kamil's work is financial reporting, data preparation and controlling. He has been working in gastronomy for 30 years at various types of operations, ranging from small cafes to luxury restaurants. Prior to his one-year's experience at Makro, he worked at WineFoodMarket. He likes good gastronomy (especially Italian), sports, reading and energetic and honest people.

Gian Luca Giardi

Project and Innovation Manager

I cooked for ten years in the Fresh & Tasty kitchen. During that time, we expanded into a full-fledged division that requires a comprehensive approach and deep data analysis. The economics of the operation are just as important as well-cooked food. I control and calculate budgets and costs and constantly look at the efficiency of the entire operation. I have replaced the wooden spoon with a computer.