I started my career in the largest hotel in the region. I played every role in hotel F&B from waiter to director.
I worked for the legendary Dutch palace in Rotterdam, The Restaurant Engels as a Maître d'hôtel in my twenties. The house was big enough to host ten thousand guests.
I managed the Grand Hotel Hungaria’s restaurants, bars, pastry shop, function rooms, kitchen, the central pastry kitchen of Danubius Hotels, and the stewarding as an F&B Director in the early 2000s.
After 2005 I was responsible for leading the subsidiary company of Danubius in Transylvania. Running the hotels, spas, and lakes operation, and planning and launching the mid-term development of the company was my task.
Returning to Budapest I was first the Deputy Managing Director, then the Managing Director of Gundel Ltd., and led the operation of the most famous luxurious Hungarian restaurant, the Bagolyvár restaurant, and other leased units.
As part of my professional and social responsibility, I am a member of the board of The Hungarian Hospitality Employers’ Association, the Skills Council of Tourism and Hospitality and the Chairman of the National Skills Group.
I graduated as an economist with the Award for Excellence at the Budapest Business University and I am a Professional Advisory Board member.
As a lecturer, I intend to help students learn the profession by using examples of real trade with the help of my personal experience.