{"id":16618,"date":"2021-10-18T12:38:00","date_gmt":"2021-10-18T10:38:00","guid":{"rendered":"https:\/\/gundel.hu\/?post_type=sajto&p=16618"},"modified":"2024-05-21T12:39:53","modified_gmt":"2024-05-21T10:39:53","slug":"gundel-awards-2021","status":"publish","type":"sajto","link":"https:\/\/gundel.hu\/en\/sajtoszoba\/gundel-dijak-2021\/","title":{"rendered":"Gundel Awards 2021"},"content":{"rendered":"

On 23 September, Gyula Berkes, of the Biarritz restaurant in Budapest, as well as Szabolcs Dud\u00e1s and Szil\u00e1rd Dud\u00e1s, the owners of the Anyuk\u00e1m Mondta restaurant in Encs, received this year\u2019s K\u00e1roly Gundel Awards from Chairman L\u00e1szl\u00f3 Kov\u00e1cs at the Hungarian Museum of Trade and Hospitality.<\/strong><\/p>\n\n\n\n

The Hungarian Catering Trade Association was founded in 2014 with the extensive involvement of domestic professional organisations in memory of perhaps the greatest icon of the Hungarian catering industry, and in his memory, with the broad involvement of domestic professional organisations, it established the K\u00e1roly Gundel Award in 2014. The award is presented to individuals who, within the field of Hungarian hospitality, exemplify K\u00e1roly Gundel\u2019s life and gastronomic legacy.<\/p>\n\n\n\n

This year, too, the winners were selected by delegates from 13 professional organisations and 3 institutions, as well as a representative of the Gundel restaurant and the Gundel family, based on the nominees\u2019 bodies of work. \/\/<\/p>\n\n\n\n

Gyula Berkes \u2013 Biarritz (Budapest)<\/h2>\n\n\n\n

He has been working in the hospitality industry for 46 years; he worked at the Szabads\u00e1g Hotel, the Kis Royal in Buda, the Parliament Restaurant, and then the Aranyhord\u00f3 Restaurant; he has been the owner of the Biarritz Restaurant since 1995.<\/p>\n\n\n\n

He has always been deeply committed to education: numerous trainee chefs and waiters have received practical training under his guidance.\u00a0He is Vice-President of the Hungarian Catering Trade Association, and a member of VIMOSZ, the Pannon Gastronomic Academy and the Hungarian Bocuse d\u2019Or Academy.\u00a0In recognition of his work in preserving traditions and promoting Hungarian cuisine, he received the European Gastronomy Award in 2010; in 2004, he was named Restaurateur of the Year, and in 2016 he was awarded the Bronze Cross of Merit of the Republic of Hungary.<\/p>\n\n\n\n

\u2018It would be difficult to rank the honours I\u2019ve received during my career,\u2019 says Gyula Berkes, \u2018 but this certainly holds similar value to the Cross of Merit I was awarded five years ago, and, crucially, the Gundel Prize was awarded to me by unanimous agreement of the entire Hungarian culinary profession \u2013 I wouldn\u2019t swap it for Michelin stars.\u00a0I believe in myself, I believe in the concept of my restaurant, but this recognition came as a pleasant surprise. Of course, these awards do not change my values or my way of thinking, as I have always worked for the sake of my guests, and I intend to continue doing so.<\/p>\n\n\n\n

I have been running Biarritz as its owner for over two decades.\u00a0I didn\u2019t want to get involved in fine dining; I don\u2019t believe in reimagining dishes: I\u2019d say my restaurant\u2019s culinary style is most similar to that of a French brasserie \u2013 a small eatery serving quality local produce.\u00a0I try to stick to the \u2018farm-to-table\u2019 principle; I keep animals in the countryside wherever possible and use them as ingredients. \/\/<\/p>\n\n\n\n

Szabolcs Dud\u00e1s and Szil\u00e1rd Dud\u00e1s \u2013 My Mum Said (Encs)<\/h2>\n\n\n\n

The brothers\u2019 restaurant, \u2018Anyuk\u00e1m Mondta\u2019 in Encs, gradually gained a reputation from 1995 onwards; today it is regarded as the best provincial restaurant.\u00a0The Dud\u00e1s brothers are obsessed with sourcing high-quality Italian and Hungarian ingredients; Szabolcs is the chef in their kitchen, whilst Szil\u00e1rd handles management duties. In 2013, the Gault&Millau restaurant guide named them the best of the year.\u00a0In 2017, their second restaurant, Pizza, K\u00e1v\u00e9 Vil\u00e1gb\u00e9ke, opened in Miskolc, followed in 2020 by Pizza Brumbrum Vil\u00e1gb\u00e9ke in Eger.<\/p>\n\n\n\n

They are committed to training the next generation of professionals, whilst continuously developing their own skills. They are members of the PGA, SV\u00c9T and the Bocuse d\u2019Or Academy. Among their accolades are: winners of the Prima Primissima award, they were named Restaurateurs of the Year in 2017, their restaurant in Miskolc was awarded the title of Alternative Restaurant of the Year in 2019 and 2021, and La Liste has ranked them amongst the world\u2019s top 1,000 restaurants.<\/p>\n\n\n\n

\u2018We\u2019ve been in the hospitality industry all our lives,\u2019 said Szil\u00e1rd Dud\u00e1s after receiving the award, \u2018but this success is the result of more than 100 years\u2019 work, as we\u2019ve both worked alongside our partners throughout the restaurant\u2019s 26 years of operation.\u2019.<\/p>\n\n\n\n

Whatever the case, this is the finest day of our careers. The Gundel Award is one of the highest honours a Hungarian restaurateur can receive. It confirms that we are creating value, whilst at the same time serving as an inspiration: it gives us the strength to continue working in keeping with the spirit of K\u00e1roly Gundel, and supports us in what is most important to us as restaurant owners: maintaining our guests\u2019 appreciation and ensuring we are always fully booked.<\/p>\n\n\n\n

Szabolcs Dud\u00e1s added that the award is all the more significant given that \u2018Anyuk\u00e1m Mondta\u2019 achieved its success in an area with no tourist attractions nearby. \/\/<\/p>","protected":false},"excerpt":{"rendered":"

On 23 September, Gyula Berkes, of the Biarritz restaurant in Budapest, as well as Szabolcs Dud\u00e1s and Szil\u00e1rd Dud\u00e1s, the owners of the Anyuk\u00e1m Mondta restaurant in Encs, received this year\u2019s K\u00e1roly Gundel Awards from Chairman L\u00e1szl\u00f3 Kov\u00e1cs at the Hungarian Museum of Trade and Hospitality.<\/p>","protected":false},"featured_media":16617,"template":"","publikacio":[164],"class_list":["post-16618","sajto","type-sajto","status-publish","has-post-thumbnail","hentry","publikacio-trade-magazin"],"_links":{"self":[{"href":"https:\/\/gundel.hu\/en\/wp-json\/wp\/v2\/sajto\/16618","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/gundel.hu\/en\/wp-json\/wp\/v2\/sajto"}],"about":[{"href":"https:\/\/gundel.hu\/en\/wp-json\/wp\/v2\/types\/sajto"}],"version-history":[{"count":0,"href":"https:\/\/gundel.hu\/en\/wp-json\/wp\/v2\/sajto\/16618\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/gundel.hu\/en\/wp-json\/wp\/v2\/media\/16617"}],"wp:attachment":[{"href":"https:\/\/gundel.hu\/en\/wp-json\/wp\/v2\/media?parent=16618"}],"wp:term":[{"taxonomy":"publikacio","embeddable":true,"href":"https:\/\/gundel.hu\/en\/wp-json\/wp\/v2\/publikacio?post=16618"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}