{"id":104,"date":"2026-05-02T11:08:14","date_gmt":"2026-05-02T11:08:14","guid":{"rendered":"https:\/\/kitchenfinance.hu\/about-us\/"},"modified":"2026-06-05T08:25:28","modified_gmt":"2026-06-05T08:25:28","slug":"about-me","status":"publish","type":"page","link":"https:\/\/kitchenfinance.hu\/en\/rolam\/","title":{"rendered":"About me"},"content":{"rendered":"
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Attila G\u00e1sp\u00e1r<\/h2>\t\t\t\t<\/div>\n\t\t\t\t
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CHEF & KITCHEN MANAGEMENT SPECIALIST<\/h3>\t\t\t\t<\/div>\n\t\t\t\t
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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.<\/span><\/p>

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.\n\nThe common denominator has always been the same: building systems that create transparency, control, and profitability.<\/p>

Every project reinforced one lesson: restaurants rarely fail because of the food\u2014they fail because they don't measure what matters.<\/p>

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.<\/p>

I don't just offer theoretical advice \u2013 I build working systems, whether it's for a large restaurant or a small cafeteria.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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G\u00e1sp\u00e1r Attila szak\u00e1cs \u00e9s konyhai gazdas\u00e1gi szakember T\u00f6bb mint 20 \u00e9vet t\u00f6lt\u00f6ttem k\u00fcl\u00f6nb\u00f6z\u0151 konyh\u00e1kban: \u00e9ttermekben, hotelekben Magyarorsz\u00e1gon, Angli\u00e1ban, Spanyolorsz\u00e1gban \u00e9s Norv\u00e9gi\u00e1ban. K\u00f6zben fokozatosan r\u00e1j\u00f6ttem, hogy a legjobb \u00e9telek sem mentenek meg egy \u00e9ttermet, ha a p\u00e9nz\u00fcgyek nincsenek rendben. Magyarorsz\u00e1gra visszat\u00e9rve t\u00f6bb vend\u00e9gl\u00e1t\u00f3 egys\u00e9gn\u00e9l dolgoztam \u2013 k\u00f6zt\u00fck a Tati \u00c9tterem, a Twentysix \u00c9tterem \u00e9s a Bombay […]<\/p>\n","protected":false},"author":2,"featured_media":897,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"footnotes":""},"class_list":["post-104","page","type-page","status-publish","has-post-thumbnail","hentry"],"yoast_head":"\nKonyhai Gazdas\u00e1gi Szakember | T\u00f6bb mint 20 \u00e9v tapasztalat<\/title>\n<meta name=\"description\" content=\"G\u00e1sp\u00e1r Attila, a Kitchen Finance motorja. 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