Gábor Merczi started his career in Hungary where he learned the basics of the profession. Later he continued abroad where he became acquainted with French and international cuisine. He developed into a top chef while working in the 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 place where I work; it is the past, the present and the future of Hungarian gastronomy. My dreams are being fulfilled here. This requires humility humbleness and commitment to traditional Hungarian cuisine and the Gundel. I am committed to using original Hungarian ingredients and preparing dishes featuring the traditional flavours of the Hungarian cuisine.” He looked up many old menus to find out who cooked what in the Gundel Restaurant in the past one hundred years, what earned the Gundel its outstanding reputation. He read everything he could find about Károly Gundel, the great gastronomic and catering genius. This helped him to familiarise himself and others too with the flavours of the past, giving our guests a really authentic Gundel experience. Gábor Merczi has been awarded a Maître Rôtisseur title by the international gastronomic association Chaîne des Rôtisseurs in 2011.