Who we are

Edgars

Founder & Director · Food Enthusiast

With 20 years of experience across fine dining, events and hospitality, Edgars brings a passion for food, people and creating memorable experiences to EFV.

His career has taken him through professional kitchens and events, learning that great food is about more than what is on the plate — it is about bringing people together, creating atmosphere and making moments memorable.

As Founder & Director of EFV, Edgars combines his experience in the kitchen with his understanding of events to create food experiences that are beautifully presented, thoughtfully planned and built around each client.

For Edgars, EFV is more than a catering company. It is the result of years of experience, conversations, long shifts and a shared belief that food, events and venues can come together to create something genuinely special.

Freddy

Co-Founder · Produce & Food Enthusiast

Growing up in Italy, Freddy developed a deep appreciation for food from an early age, surrounded by a culture where fresh, quality produce and good food are at the heart of everyday life.

Throughout his career, Freddy has built his experience around working with fresh, seasonal produce, developing a strong understanding of ingredients, quality and the importance of sourcing the best possible produce.

Having worked side by side with Edgars for many years, the two have developed a shared approach to food, hospitality and events — combining experience, creativity and a genuine passion for what they do.

As Co-Founder of EFV, Freddy brings his knowledge of produce, his Italian influence and his passion for great food to every event.

Gundega

Head Chef · Baltic Table

Twenty-five years as a head chef, in kitchens in Latvia and in England. Gundega is the reason EFV can put a Baltic menu on the table and mean it.

Baltic Table is hers — the soups, the slow-cooked meats, the rye bread and the pickles people recognise from home, cooked by a specialist rather than approximated by a kitchen that meets them once a year.

Her work is where the EFV approach is easiest to see: traditional dishes given the same seasonality, care and presentation as anything else that leaves the kitchen, without being turned into something they are not.

Charlie

Chief Quality Officer · Treat Specialist

At 9 years old, Charlie has been part of the EFV journey from the very beginning.

A valued member of the team, Charlie has been working side by side with Edgars and Freddy since day one, providing his expert opinion throughout the food development process — particularly when something smells interesting.

With a serious sweet tooth and an even more serious passion for quality control, Charlie takes his role very seriously. No dessert, pastry or kitchen creation escapes his attention.

He may not have a chef’s hat, but Charlie is proudly our Chief Quality Officer, making sure the EFV team stays motivated, the kitchen stays busy and the treats stay up to standard.

9 years of experience. One very sweet tooth. Zero missed tasting opportunities. 🐶