I have over 20 years of culinary experience. I started my career with an apprenticeship with Protea Hotels in South Africa.
I have worked in several prestigious hotels in South Africa and as well as in many of the top Asian restaurants in Cape Town.
2001 I was approached to come work for Hilton in London so after some hard thinking of leaving one of the most countries in the World I joined Hilton London Gatwick in 2002.
I moved up the ranks quite fast and joined Hilton London Canary Wharf as Executive Head Chef. This was a great time to join as we just started coming out of the recession slowly and as we were a very corporate Hotel this was very important for the business. We had a great 2010, 2011 and strong 2012 In 2013 I took over as Executive Chef for Hilton London Tower Bridge as well as keeping Canary Wharf Hilton in 2014 another hotel Doubletree Docklands riverside was added to my portfolio and became area chef for South East the first Hilton chef to operate 3 large hotels within London. During this time working for Hilton worldwide I also supported procurement and projects in EMEA as well as assisting with open 4 New Hilton properties as well as opening the first Jamie’s Italian within a Hotel in the UK.
2015 I was at the height of my career in London and I felt it’s time to change and move into another direction from Corporate business to Family business, I joined Zsidai group in 2016 and have not looked back we are growing and expanding rapidly. I oversee all the back of house functions, procurement, food production as well as planning and working on new projects both in Hungary and abroad.
If there is one thing I live and stand by that we are only as good as the people that work for us and that as long as people are the most important part of the business and we care for them make them feel valued any business no matter how big or small will be successful. Currently we operate 12 restaurants in Budapest 3 in Marbella as well as our own production kitchen with pastry and bakery.