Gábor Marosvölgyi

Director of Catering

Gábor may have grown up in a hotel environment (his father headed a hotel in Budapest), going on to work for various hotels and restaurants in Hungary and running Zátiší Catering Group’s Hungarian operation before he joined The Kitchen Caters, but his work experiences pose unexpected challenges all the same. Comes with the territory in catering: “Guests want to be in a place where no one has been before, and eat food no one has served before … Still, my real challenge is to organise our two children’s schedules,” he says.
When not on call, he likes football, a 30-year passion, playing tennis, squash, surfing and skiing. Helps him remain calm when everybody else is on edge. His secret wish? “Blumenthal cooking for me in my garden. Surprise me, Heston!”

Ferenc Tóth

Operations Manager

The middle man takes it all. Heat from the kitchen. The flak from flops. Hell from the unhappy. For Ferenc acts as the go-between, or rather run-between, amongst all the many players at an event. “It is me and my team who offer face-to-face contact with the guest,” he explains. “And every guest may have their own wish or requirement, which we have to be prepared for right there and then. Which is why we continue training staff and communicating with the guest. You learn a great deal from guests!”

Eszter Tóth

Sales Executive

Fascinated with cocktails, Eszter started her catering career in bars, taking inspiration from the endless creativity of the mixologists around her. “Catering defines the customer experience in a different but similarly interactive and creative way,” she explains. “The choice of venue is already a wow factor, and we prioritise the execution of customer objectives and expectations. I also manage supplier relations.”
In her free time, Eszter continues to enjoy going out to discover new restaurants and bars and travelling to explore new destinations.

Balázs Molnár

Creative Beverage Director

Learning the tricks (and sips) of the trade from the likes of Alex Kratena and Simone Caporale, and at the best bars of London, Hong Kong and Sydney, Balázs brings distinctive creativity to the art of mixology. At Kempinski Hotel Corvinus Budapest and its luxury cocktail bar, he works as the creative beverage director and is the brain and palate behind the countless seasonally invented creative cocktails that add pizzazz to the highest-quality classic cocktails on the menu and at any event where the catering is provided by The Kitchen Caters.

In the little time he has left outside Kempinski Hotel Corvinus, Balázs has launched his own vermouth.

Ádám Lévay

Executive Chef

From apprentice to executive chef, and from cruise ships to the finest hotels around the world including Four Seasons and InterContinental, and now the inimitable Kempinski Hotel Corvinus Budapest, Ádám’s sharp focus on the composite aspects of the food-and-beverage field encompasses all areas, from kitchen management to the ultimate culinary customer experience. This aligns optimally with The Kitchen Caters’s commitment to luxurious, seamlessly executed, high-quality and market-first gastronomic initiatives.

‘My passion comes from using healthy and fresh ingredients in a way that is the most appropriate in their combination and interaction, to achieve pure perfection’, Ádám explains. ‘Less is more when you focus on luxury. I prioritise quality over quantity, and work with fresh ingredients and local suppliers, taking inspiration from the diversity of the world’s cuisines, as well as trends and developments in the catering industry.’

Ádám is married, has a teenage daughter and enjoys swimming in his free time.

Péter Bárdos

Executive Sous Chef

A recipe has no soul. You have to bring soul to the recipe’, Péter believes.
Honing his skills in luxury hotels in London and Dubai before returning to Kempinski Hotel Corvinus Budapest, he passionately seeks out the most inventive and creative, but always fitting responses to any challenge. He considers the kitchen his second home and cherishes direct interaction with the guests to learn and draw inspiration from their feedback.
There’s no request extreme enough for Péter to shy from!
While he always considers his guests’ needs and preferences first, he has a soft spot for Asian cuisines and Nordic presentation, and minimalist aesthetics, be it modernist or rustic. In his free time, Péter enjoys American sports such as NBA, ‘NFL and NHL, and exotic plants.

Árpád Szendi

Sous Chef

Árpád has worked at Kempinski Hotel Corvinus Budapest since 2000, but his passion is as dedicated and fresh as so many years ago!
Disciplined, focused and creative, he welcomes any unexpected challenge that requires a quick solution – and such moments abound in the catering business. Problem solving apart, he enjoys working before guests and takes pride in wowing them with his skills and creativity.
While he takes a keen interest in new culinary and catering trends, his experience and vast institutional knowledge allow him to mentor his younger colleagues at Kempinski Hotel Corvinus.
Árpád’s passions remain his work and family. ‘If the two are in balance, you have it all’, he says.