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Emil Stefkov Founder and President

Stefkov is an entrepreneur for more than 20 years. He founded several successful companies in hospitality, travel, and real estate. Passionate about technology and the environment, he is a long-term investor in Tesla. He is also a partner in Gravity Ranch, a San Francisco based venture capital fund investing in deep technology spinouts from Stanford research institute.

Ani Stefkova – Markovska Vice President

Stefkova – Markovska holds MSc degree in Accounting and Audit. With over twenty-six years of experience in the field of finance, of which sixteen as Internal Auditor in a bank. Her role at The Group is an overview of all processes, with a focus on Accounting and Finance, with the goal is to introduce strong procedures that will contribute to The Group’s growth.

Jasmin Polimac Chief Executive Officer

Jasmin Polimac has two decades of dynamic leadership experiences in various restaurant groups internationally. His skilled leadership approach brings about operational efficiencies, and enables structured revenue growth in a slim margin industry. His strategic business mindset empowers a sustainable platform for the growth of The Group as it continues to expand.

Zorica Vukovic Director of Operations and Hospitality

Vukovic began her career with The Group in 2012, and with her commitment over all restaurant positions, she reached the top management as Director of Hospitality in 2021. During her tenure, Vukovic has proven to be a efficient, well-respected, creative and successful manager, leading the Group’s restaurants to become one of the must-visit NYC destinations. She developed the “Boucherie Academy” curriculum, standardizing training for all employees.

Angela Wang Director of Human Resources

Angela Wang brings over a decade of experience building and elevating human capital for fast-growing companies. Her leadership encompasses talent development, organizational design and cultural development, compensation and benefits, HR operations and technology. She provides strategic business partnership to senior leadership team and empowerment to management team.

Mary Elizabeth Hurn Corporate Events Manager

Mary has more than 15 years of FOH and BOH restaurant experience, starting in high school. Prior to events management, she was an editor at Weight Watchers Magazine writing food content, interviewing Chefs and working on recipe development for the publication. Mary is taking the lead in developing and growing event sales at all of The Group NYC restaurants and strives to maximize the Events revenue.

Xinnia Moers Finance & Admin Manager

Moers’ passion for numbers, proficiency and quality is exemplified in her role as Accounting Manager. In her position, Moers handles different aspects of the business and enjoys working with so many different people from a myriad of backgrounds. With knowledge and education in Computer Science and Data Processing, she has been one of the pillars of The Group’s growth and development for the past seven years.

Milos Kostadinovic Beverage Director

Kostadinovic loves expressing his passion for hospitality in any given opportunity. As Beverage Manager, Milos finds pleasure in creating a wine and cocktail list that spreads the Joie de Vivre lifestyle of The Group and identifies well with the patrons at the restaurants.

Maxime Kien Corporate Executive Chef

Chef Maxime Kien's culinary artistry can be traced back to his roots growing up in the Côte D'azur region of Southern France. Starting with his career at the Hotel Negresco in Nice, Maxime has made a name for himself in various fine-dining restaurants such as the Hotel de Paris in Monte Carlo, La Tante Claire in London, The Dining Room at the Ritz-Carlton in Buckhead, Joel, Au Pied de Cochon, The Paris Hotel, The Venetian in Las Vegas, The Hyatt Regency New Orleans, Three Caesars Entertainment, The Hilton in Cleveland and Cincinnati, and The Nemacolin Woodland Resort. He gathered much attention as the only AAA Five Diamond recipient in Ohio and one out of 68 in the United States. Through his creations, Maxime's goal is to share with his guests an experience of modern and traditional dining, in which each plate he prepares is a story all its own.

Jessica Steller Director of Marketing

Jessica is passionate about creating narratives that resonate with audiences and that build community. She has been a marketing, creative strategy, and placemaking leader for over ten years. Her background includes creating forward-thinking, innovative brand and marketing projects for a variety of clients within diverse sectors. She has been published in various magazines for her writing on culture.