The judging panel announced the winners of this year’s award, established in memory of the legendary restaurateur Károly Gundel, on 22 September.

„The award is open to individuals who, within the Hungarian hospitality sector, are exemplary followers of Károly Gundel’s life and gastronomic legacy,” – states the Hungarian Catering Trade Association (MVI), which established the award in 2014, in its press release.

The jury, comprising representatives of professional organisations and the Gundel family, announced its decision on 22 September, the day before the 140th anniversary of Károly Gundel’s birth, and, in keeping with tradition, the result was announced at the Hungarian Museum of Trade and Hospitality.

He welcomed those present at the event László Kovács, Chair of the MVI, Róbert Török, the Director of the MKVM, and János Gundel vocational trainer, a representative of the Gundel family.

Out of nine nominees, two received the award this time; we have quoted from the MVI’s commendation alongside their names.

Katalin Pintér, Gerbeaud Gastronomy Ltd. (Gerbeaud Café, Onyx Workshop, Émile Restaurant) founding owner.

Katalin Pintér is one of the most influential figures in Hungarian gastronomy. In 1977, she began working as a waitress at the New York (then Hungária) Café. Meanwhile, she graduated from the College of Commerce and Catering, and went on to obtain a second degree from the University of Economics. She later undertook further training at Cornell University in the US and at the Dante Academy in Venice. Between 2017 and 2019, she studied food engineering at Szent István University. She also worked at the Duna InterContinental, where she served as manager, and subsequently at the Radisson Béke Hotel as PR and sales manager. In 2000, she became managing director of Gerbeaud, and in 2004 she took over the management of the business as her own enterprise. In 2009, she opened a patisserie in Tokyo, followed by another in Seoul in 2014.

Under his leadership, Onyx Restaurant was awarded its first Michelin star in 2011, followed by a second in 2018. From 2020, a new era began in the restaurant’s history with the opening of Metamorfózis. In 2015, the group opened the Émile Restaurant in Buda, where a bakery and café (Cacao) also operates on the ground floor. He currently teaches at Corvinus University.

Sándor Nyíri (Szása), chef and co-owner of the Arany Kaviár Restaurant

In 1980, he qualified as a catering professional at the Károly Gundel Vocational School, and went on to work at the Gundel Restaurant, first as a cook and then as sous-chef. For the past 25 years, his name has been synonymous with the Arany Kaviár Restaurant, of which he is a co-owner alongside Attila Molnár. Amongst numerous other accolades, the restaurant won the Dining Guide’s „Top 10 Restaurants in Hungary” award every year between 2005 and 2022 – with the exception of three years. Their restaurant has been listed among the Michelin Guide’s recommended establishments since 2007.

Szása Nyíri is the founder of MoszkvaTér Bistro, which has also been awarded a Michelin recommendation this year, and is also a co-owner of Arany Kaviár Gourmet Kft. He is committed to the continuous development of his restaurants and to striving for consistently high quality. He considers it his vocation to personally and continuously support the development of the apprentice chefs, waiters and pastry chefs employed at the restaurant. The two award winners will receive their commemorative plaques at a gala dinner to be held at the Gundel Restaurant on 15 October.The MVI emphasises that the Gundel Award is the only gastronomic award in Hungary to be based on extensive professional collaboration. Delegates from 12 professional organisations and three institutions, along with representatives of Gundel Restaurant and the Gundel family, decide on the winners each year based on the nominees’ work.