Gábor Merczi learned the basics of the profession in Hungary. Later he continued his career abroad where he got acquainted with the French and international cuisine. He developed into a top chef while working in elegant restaurants of large cruise companies and luxury restaurants of hotels in London and Budapest. In 2010 he finally cast anchored at the Gundel House.
“To me the Gundel is not simply a workplace; it is the Past, Present and Future of Hungarian gastronomy. My dreams are being fulfilled here. This requires humbleness and dedication to the traditional Hungarian cuisine and to the Gundel.
He did his research among old books and recipes to find out the secret what have raised the Gundel Restaurant to its heights in the past one hundred years and earned its outstanding reputation all over the world.
He read everything he could find about the heritage of Károly Gundel, the great gastronomic and catering genius. This research enabled him to adapt the flavours of the past and to present a really authentic Gundel experience to our guests.
Gábor Merczi was awarded a Maître Rôtisseur title by the international gastronomic association Chaîne des Rôtisseurs in 2011. He teaches regularly at the Karoly Gundel Catering and Tourism Vocational School. A significant number of young restaurateurs are raised under his direction.
I am committed to using original Hungarian ingredients and preparing dishes featuring the traditional flavours of the Hungarian cuisine.”