Attila Bicsár

He began his professional career at Hotel Flamenco. He spent the first three years there as an apprentice, then worked for two more years as a cook under chef Tamás Lusztig. He then moved to the Alabárdos restaurant in Buda, first as a cook, later leading the kitchen as head chef. In the meantime he made a short detour: he worked a season in Austria, then led the kitchen of Ambassador Catering, specifically the Budapest Bank Center kitchen, for three years.

After that came Alabárdos again: he spent a total of nearly 20 years there. During this time the place received several recognitions:

• Gault & Millau 16 points and Restaurant of the Year
• Restaurant recommended by the Michelin Guide
• Diningguide Top 10 restaurant

He participated in several competitions, among others:

• Chaine des Rotisseurs Hungarian final, first place
• he won the first Tradition and Evolution competition
• Attila trained the winner of the 3rd Czifray competition course

As a jury member he took part in all chef competitions organized by Hungarian gastronomic organizations, including the Hungarian final of the Bocuse d’Or and the world championship final of the Chaine des Rotisseurs.

He is a member of the Les Amis d’Escoffier Society of Chicago chef club. He held a lecture and cooking demonstration on Hungarian dishes at the French Culinary Institute chef school in New York. He worked in London at the one Michelin-star Wild Honey restaurant and participated in the opening of The Coolinary restaurant in Sarasota, Florida.

He is currently the creative chef of the Sauska48 restaurant in Villány, and in Budapest he takes part in running the Traktor farmfood restaurant as chef/owner. In addition, he launched the Falusi Gourmet brand and also a cooking YouTube channel.