Viktor Segal

Segal Viktor, born in 1968 in Budapest into a multi-generational family of lawyers, is a Hungarian chef renowned for his refined and creative culinary style. His passion for cooking emerged early, leading him to pursue a career in gastronomy after completing his studies.

He spent 13 years working abroad in cities such as Tel Aviv, Lyon, and Amsterdam, gaining experience in prestigious restaurants including Pierre Orsi (Lyon, France, 2 Michelin stars) and La Rive (Amsterdam, 2 Michelin stars). In 2001, he returned to Budapest with his family. These international experiences strongly shaped his culinary philosophy, emphasizing openness, creativity, and a global perspective.

Segal Viktor is committed to culinary education. He serves as a guest lecturer at BGE KVIK and contributes to the training of both novice and experienced chefs. He also works as a culinary consultant.

His cooking philosophy focuses on refined simplicity: he avoids overly complex dishes and prioritizes a dominant flavor with subtle creativity. He favors clean, elegant plating and the harmonious pairing of seemingly distant ingredients, such as chocolate with Chinese five-spice, sweet potato with coriander, or fennel with white chocolate. He embraces exotic spices, new ingredients, and innovative techniques, always exploring the culinary traditions of the places he visits.

Segal Viktor is also a published author of several culinary books and actively participates in professional competitions. Notably, he served as committee manager for the Bocuse d’Or European Final in 2016 and as coach of the Hungarian Bocuse d’Or team from 2018 to 2019.

His work continues to influence Hungarian gastronomy through both his creations and his dedication to education and mentorship.