{"id":29995,"date":"2026-07-21T14:12:24","date_gmt":"2026-07-21T12:12:24","guid":{"rendered":"https:\/\/gundel.hu\/?page_id=29995"},"modified":"2026-07-22T12:58:45","modified_gmt":"2026-07-22T10:58:45","slug":"chefs","status":"publish","type":"page","link":"https:\/\/gundel.hu\/en\/sefek\/","title":{"rendered":"Chefs"},"content":{"rendered":"
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\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\"Gundel\u2019s\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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Andr\u00e1s Wolf<\/h3>

Corporate chef<\/h5>

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\u2019s footsteps in this profession, so I became familiar with the world of hospitality from childhood and quickly developed a love for gastronomy.<\/p>

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.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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As the saying goes: \u201cBehind every successful leader stands a strong, cohesive, and enthusiastic team.\u201d 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.
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Read more <\/div><\/span>\n\t\t\t\t\t\t\t\t\t<\/summary>\n\t\t\t\t
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Andr\u00e1s Wolf is one of the most influential figures in contemporary Hungarian gastronomy.<\/strong>
He is the corporate chef of the world-famous Gundel Restaurant, the founder of S\u00e9f Asztala Deli-Caf\u00e9-Bakery, and the culinary director of the New York Caf\u00e9, considered one of the most beautiful coffeehouses in the world.<\/p>

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\u2019s gastronomic heritage is presented not as a nostalgic reference to the past, but as a living, constantly evolving treasure.<\/p>

Professional Manifesto: \u201cEssential Hungarian Gastronomy\u201d<\/strong>
Andr\u00e1s Wolf is credited with the concept of \u201cessential Hungarian gastronomy.\u201d 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.<\/p>

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.<\/p>

Key Professional Milestones<\/strong>
Gundel Restaurant (since 2021)<\/strong>: Andr\u00e1s Wolf has been the corporate chef at the world-famous Gundel Restaurant since 2021. His work is guided by the philosophy that \u201cGundel is for everyone,\u201d which draws simultaneously on the restaurant\u2019s more than 130-year legacy, the values of Hungarian cuisine, and the expectations of today\u2019s guests.<\/p>

He shares the professional leadership of the kitchen with Executive Chef R\u00f3bert V\u00e9rten. Together, they work to ensure that Gundel\u2019s 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\u2019s rich history, as well as preserving the Gundel recipe heritage and reviving it with a contemporary approach.<\/p>

Gundel also places special emphasis on historical menu series that evoke significant events from the restaurant\u2019s past. The \u201cCelebrity Menus\u201d<\/strong> series aims to make cultural and historical moments and iconic hospitality events associated with Gundel accessible to today\u2019s audience.<\/p>

The following fits into this perspective:
\u2022 Preserving Traditions as Cultural CSR<\/strong>: Through its \u201cCelebrities\u2019 Menus\u201d 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
\u2022 \"Four-Crown Menu\"<\/strong>: A series created to commemorate the 1993 visit of Queen Elizabeth II of the United Kingdom.
\u2022 Pope's menu<\/strong>: A modernized version of the dishes served during Pope John Paul II\u2019s 1996 visit to Hungary.<\/p>

Andr\u00e1s Wolf\u2019s 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\u2019s guests.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/details>\n\t\t\t\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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R\u00f3bert V\u00e9rten<\/h3>

Executive chef<\/h5>

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\u2019t 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.<\/p>

As a child, whenever we went to the zoo with my family, we would always walk past Gundel. My father would say, \u201cThis is Hungary\u2019s most famous restaurant.\u201d Back then, I never imagined that one day I, too, would be working in its kitchen.<\/p>

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.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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Later, I spent ten years in England<\/strong>, where I was able to gain experience for a short time at several 4\u20135-star hotels<\/strong> as well as at the two-Michelin-starred Hand & Flowers<\/strong> restaurant. My heart drew me back home because I missed the flavours of Hungary\u2014which I still love to showcase today.
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I started at Gundel in 2022 as a serving chef<\/strong>, and today I lead the kitchen as executive chef<\/strong>. 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.<\/p>

This is the goal of Gundel\u2019s current team<\/strong>, and it is also what drives Gundel\u2019s cuisine forward<\/strong>: not to rewrite tradition, but to pass it on to the next generation.<\/p>

Pal\u00f3c soup<\/strong>, paprika chicken<\/strong>, Gundel pancakes<\/strong>, and the award-winning Soml\u00f3i sponge cake<\/strong> are not just classic dishes to me, but the very heartbeat of Hungarian cuisine.
The dishes at National 11<\/strong> each tell the story of a different era, tracking the origins of Gundel\u2019s culinary history.<\/strong>
Every dish on the menu contains a piece of the past\u2014just in a slightly modernized form.<\/p>

If someone asks me what cooking means to me, I\u2019d say: joy and a continuous flow.<\/strong><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/details>\n\t\t\t\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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\"gundel-chefs-3\"<\/figure><\/div>
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Plan ahead \u2013
reserve a table now!<\/h3>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Reserving a table is extremely easy!
<\/b>Our system immediately reserves your table for the selected time and confirms your reservation with the provided data.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Wolf Andr\u00e1s Corporate chef Fiatal korom \u00f3ta meghat\u00e1roz\u00f3 sz\u00e1momra a magyar gasztron\u00f3mia meg\u00faj\u00edt\u00e1sa, valamint a r\u00e9g elfeledett, tradicion\u00e1lis magyar \u00e9telek \u00fajra\u00e9rtelmez\u00e9se. A szakm\u00e1ban \u00e9desap\u00e1m nyomdokait k\u00f6vettem, \u00edgy m\u00e1r gyerekkoromban k\u00f6zel ker\u00fcltem a vend\u00e9gl\u00e1t\u00e1s vil\u00e1g\u00e1hoz, \u00e9s hamar a gasztron\u00f3mia szerelmese lettem. Kiemelten fontos sz\u00e1momra, hogy munk\u00e1m sor\u00e1n autentikus forr\u00e1sb\u00f3l sz\u00e1rmaz\u00f3, min\u0151s\u00e9gi magyar alapanyagokkal dolgozzak. Hiszek abban, […]<\/p>\n","protected":false},"author":2,"featured_media":28481,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"footnotes":""},"class_list":["post-29995","page","type-page","status-publish","has-post-thumbnail","hentry"],"_links":{"self":[{"href":"https:\/\/gundel.hu\/en\/wp-json\/wp\/v2\/pages\/29995","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/gundel.hu\/en\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/gundel.hu\/en\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/gundel.hu\/en\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/gundel.hu\/en\/wp-json\/wp\/v2\/comments?post=29995"}],"version-history":[{"count":43,"href":"https:\/\/gundel.hu\/en\/wp-json\/wp\/v2\/pages\/29995\/revisions"}],"predecessor-version":[{"id":30049,"href":"https:\/\/gundel.hu\/en\/wp-json\/wp\/v2\/pages\/29995\/revisions\/30049"}],"wp:attachment":[{"href":"https:\/\/gundel.hu\/en\/wp-json\/wp\/v2\/media?parent=29995"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}