András Wolf
Corporate chef
Ever since I was young, the revitalization of Hungarian cuisine and the revival of long-forgotten traditional Hungarian dishes have been a defining passion for me. I followed in my father’s footsteps in this profession, so I became familiar with the world of hospitality from childhood and quickly developed a love for gastronomy.
It is of the utmost importance to me that, in my work, I use high-quality Hungarian ingredients sourced from authentic suppliers. I believe that the values of Hungarian cuisine can truly come to life in a contemporary way only if we treat traditions with respect while remaining open to new ideas and technologies.
As the saying goes: “Behind every successful leader stands a strong, cohesive, and enthusiastic team.” This idea is particularly important to me. In our restaurants, dedicated professionals work day in and day out to ensure that the dishes served to our guests are not only technically flawless, but also convey an experience, a story, and genuine hospitality.
.
Read more
András Wolf is one of the most influential figures in contemporary Hungarian gastronomy.
He is the corporate chef of the world-famous Gundel Restaurant, the founder of Séf Asztala Deli-Café-Bakery, and the culinary director of the New York Café, considered one of the most beautiful coffeehouses in the world.
His career is characterized by a respect for traditional Hungarian flavours, the use of high-quality ingredients, and the precision of modern culinary techniques. In his work, Hungary’s gastronomic heritage is presented not as a nostalgic reference to the past, but as a living, constantly evolving treasure.
Professional Manifesto: “Essential Hungarian Gastronomy”
András Wolf is credited with the concept of “essential Hungarian gastronomy.” According to his philosophy, the renewal of Hungarian cuisine does not mean reimagining dishes for their own sake, but rather gaining a deeper understanding of them, respecting their essence, and consciously refining them.
His goal is to preserve the authentic, pure flavours of Hungarian dishes while adapting their textures, preparation techniques, and presentation to meet the expectations of 21st-century diners. In his work, tradition and modernity reinforce one another, laying the foundation for modern Hungarian home-style cuisine.
Key Professional Milestones
Gundel Restaurant (since 2021): András Wolf has been the corporate chef at the world-famous Gundel Restaurant since 2021. His work is guided by the philosophy that “Gundel is for everyone,” which draws simultaneously on the restaurant’s more than 130-year legacy, the values of Hungarian cuisine, and the expectations of today’s guests.
He shares the professional leadership of the kitchen with Executive Chef Róbert Vérten. Together, they work to ensure that Gundel’s classic dishes retain their original character while being presented to guests in a fresh, modern, and memorable way. A key focus of their collaboration is nurturing the restaurant’s rich history, as well as preserving the Gundel recipe heritage and reviving it with a contemporary approach.
Gundel also places special emphasis on historical menu series that evoke significant events from the restaurant’s past. The “Celebrity Menus” series aims to make cultural and historical moments and iconic hospitality events associated with Gundel accessible to today’s audience.
The following fits into this perspective:
• Preserving Traditions as Cultural CSR: Through its “Celebrities’ Menus” series, Gundel aims to educate the public about and preserve Hungarian cultural history and culinary heritage, making these historic recipes accessible to the general public
• "Four-Crown Menu": A series created to commemorate the 1993 visit of Queen Elizabeth II of the United Kingdom.
• Pope's menu: A modernized version of the dishes served during Pope John Paul II’s 1996 visit to Hungary.
András Wolf’s goal is to ensure that these epoch-making moments do not merely live on as memories, but are also brought to life anew as gastronomic experiences. When it comes to historical recipes, preserving the original flavours and spirit while updating the textures, presentation, and culinary techniques ensures that the dishes remain enjoyable and accessible to today’s guests.
Róbert Vérten
Executive chef
I was already helping my mother in the kitchen when I was twelve, and perhaps there was no turning back from that point on. I didn’t know back then that this would become my life; I just felt that it was a good thing to bring joy to others through what you create with your hands and your heart.
As a child, whenever we went to the zoo with my family, we would always walk past Gundel. My father would say, “This is Hungary’s most famous restaurant.” Back then, I never imagined that one day I, too, would be working in its kitchen.
My career began at a country inn, where I learnt the basics of the trade and what it means to put your heart into your work.
Later, I spent ten years in England, where I was able to gain experience for a short time at several 4–5-star hotels as well as at the two-Michelin-starred Hand & Flowers restaurant. My heart drew me back home because I missed the flavours of Hungary—which I still love to showcase today.
.
Read more
I started at Gundel in 2022 as a serving chef, and today I lead the kitchen as executive chef. For me, working here is not only a professional responsibility but also a personal one. I want to ensure that every guest feels the same care and love in the food, the service, and the atmosphere that visitors experienced here a hundred years ago.
This is the goal of Gundel’s current team, and it is also what drives Gundel’s cuisine forward: not to rewrite tradition, but to pass it on to the next generation.
Palóc soup, paprika chicken, Gundel pancakes, and the award-winning Somlói sponge cake are not just classic dishes to me, but the very heartbeat of Hungarian cuisine.
The dishes at National 11 each tell the story of a different era, tracking the origins of Gundel’s culinary history.
Every dish on the menu contains a piece of the past—just in a slightly modernized form.
If someone asks me what cooking means to me, I’d say: joy and a continuous flow.
Plan ahead –
reserve a table now!
Reserving a table is extremely easy!
Our system immediately reserves your table for the selected time and confirms your reservation with the provided data.
