Zoltán Hamvas – Gerbeaud House (Budapest, Hungary)

After starting at the InterContinental and the Kempinsky in Budapest, Zoltán is now co-owner of Gerbeaud House and F&B of the Onyx Restaurant.
With previous experience in the German catering industry, Zoltán has trained the Hungarian team for the Bocuse d’Or since 2012, and this year took first place in Europe with his chefs.

László Milyhái – Mihályi Patisserie (Budapest, Hungary)

Lászlo is the great renovator of the famous Hungarian patisserie, creating what is known as ‘modernist patisserie’, in which art plays an essential role, together with expert techniques and provocation.
The inspiration for his collections (several each year) is not only causing the ‘wow effect’, but also involves the art world: the poems of Sándor Kányádi, the operettas of Imre Kálmán, the arias of Bocelli, fairy tales… Lászlo defines his creations as ‘gastronomical, intellectual and emotional’. And he always works with local fruit, spices and herbs. Lászlo trained at L’Ecole Lenôtre, the French Culinary Institute of New York and at Le Pre Catelan in Paris.