I have spent over 20 years in various kitchens: restaurants and hotels in Hungary, England, Spain, and Norway. In the meantime, I gradually realized that even the best food cannot save a restaurant if the finances are not in order.
After returning to Hungary, I worked with a variety of hospitality businesses, including Tati Restaurant, Twentysix Budapest, and Bombay Budapest. My roles ranged from Head Chef and Creative Chef to Kitchen Management Consultant. In several projects, I was also responsible for designing kitchen infrastructure and operational concepts from the ground up. The common denominator has always been the same: building systems that create transparency, control, and profitability.
Every project reinforced one lesson: restaurants rarely fail because of the food—they fail because they don't measure what matters.
What sets me apart is that I understand both sides of the business. I know what happens on the kitchen floor, but I also understand what owners need to build a sustainable and profitable operation.
I don't just offer theoretical advice – I build working systems, whether it's for a large restaurant or a small cafeteria.
