Chef Gergely Kover

For the past twenty years, I have been in love with cooking and all things related to gastronomy. I feel the same passion as I did on day one. I am constantly learning and looking for opportunities to improve. It all began in a small french restaurant in the heart of Budapest. I then moved on to become the personal chef to the Danish Ambassador, where I got a taste of private catering. I later took on an opportunity leading a kitchen of a boutique hotel in Tullamore, following which I became chef de partie at a five star hotel at Killenard. This role introduced me to the world of fine dining and this is when I decided I want to dedicate myself to learning as much as I can about it.

My next stop was a beautiful Relais Chateaux property in Catalonia where I held the position of sous chef for five year. In the following years I worked in michelin starred restaurants in England and the Netherlands, before returning to Budapest. I opened Emile restaurant and earnt 14 Gault Milleau points within the first year. Within the same company, I took on the executive chef role of Aria Hotel Budapest, a luxury hotel with three food and beverage outlets. I played a major role in building up the structure of the food and beverage department. The most rewarding experience was taking part in the creation of its new restarant concept and full kitchen renovation.

Three years later I found myself wanting to pursue the private sector, so I went to Switzerland to become a private chef at Bramble Ski, a luxury ski company, where I catered to private families during their ski holiday. Should you wish to enjoy a private culinary lesson, or hire a private chef for a special occasion, I am available to discuss your ideas and I look forward to creating a memorable experience together.