POSLOVNA ŽENA Manuela Maras

Guest Manuela MarasHosted by Marijana MatkovićMay 3, 2026

Manuela Maras

About this episode

What you'll hear in this conversation

Manuela Maras, manager of the newly opened Matrix restaurant, launched her latest venture into Zagreb's competitive dining scene at a time when most were closing their doors. Her path to hospitality was anything but direct, beginning with an early ambition to be a designer, detouring through economics, and eventually finding a deep connection to the 'art' of wine. Her experience across some of Croatia's most respected establishments, from Istrian konobas to the prestigious Meneghetti estate, built a foundation few possess. Yet, when the opportunity arose to lead Matrix, Manuela was initially hesitant, already running her own wine distribution business. It took a second call, and a moment of reflection, to bring her fully into the fold of what has become a successful collaboration. This conversation offers a rare look at what it means to build a new restaurant from the ground up, even when the market signals caution. You’ll walk away understanding how a deeply personal connection to a craft, combined with a clear-eyed approach to operations, can define a new standard.

Insights from the conversation

What to take from this episode

Matrix opened its doors during a global pandemic, a counter-intuitive move when most hospitality businesses were struggling to survive. Sometimes the most strategic time to build is when the market has cleared, allowing a new venture to establish itself without the noise of peak competition.

Manuela was running her own wine distribution company when Mario Stepanović first asked her to manage Matrix, and she initially declined, feeling too busy. His follow-up call, after weeks of silence, secured her involvement — a reminder that the right people are often already fully occupied and may need more than one invitation to join a new venture.

When asked what it means to run a restaurant, Manuela lists tracking food and wine trends, managing procurement, and 'finding people' as the core challenges. She notes they were 'lucky' to find quality staff — a stark reminder that in service industries, consistent execution hinges on securing and retaining the right team, more than any other variable.

Manuela Maras's first ambition was design, but after failing to get into art school, she pursued economics 'just not to be left with only a high school diploma.' The unexpected pivot into hospitality and wine suggests that sometimes the most rewarding careers emerge not from a direct path, but from pragmatic choices made when the original plan falls through.

Manuela began working in hospitality during her economics studies simply for 'some additional income,' and found herself staying because she 'probably liked it.' Many lasting careers begin not with a grand vision, but with a practical need that, over time, reveals an unexpected fit.

Manuela's background includes stints at places like the beachfront 'Mali raj' in Bol, the traditional Istrian 'konoba Bužčina,' and the upscale 'Meneghetti estate.' This diverse exposure to different hospitality models, from casual to luxury, is how one truly understands the full spectrum of guest expectations and operational demands.

Manuela always loved to draw and aspired to be a designer, later describing her work with wine as 'another kind of art.' Even when a childhood dream remains unfulfilled in its original form, its underlying spirit — in her case, an appreciation for aesthetics and creation — can become the driving force behind success in an entirely different field.

Mario Stepanović, a successful IT entrepreneur, opened his first restaurant primarily to have a reliable place 'where the food would always be good' for himself and his guests. Many successful hospitality businesses are born not from a market analysis, but from a founder's personal desire to create the precise experience they wish existed for themselves and their circle.

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