Zsófia Böröcz

Böröcz Zsófia graduated with distinction in 2008 from the Budapest Business School in hospitality and hotel management, which she completed in English. After gaining 5 years of domestic managerial experience, she moved to London, where she climbed the career ladder, the final step of which was Gordon Ramsay’s restaurant Maze Grill. Her desire to learn led her to San Sebastian, where she successfully completed the innovative restaurant management master’s program at the Basque Culinary Center in Spanish. She spent her practical months in the kitchen and on the floor of the 3-Michelin-star Martin Berasategui restaurant of the same name.

In her work, she provides personalized support tailored to the individual, concept, and vision from idea to implementation, whether it is the creation of a completely new place or elevating and renewing an already existing one. Although she spends a lot of time abroad, Hungary has become her main base because of the exciting domestic challenges. Using the knowledge and experience she gained abroad, she has supported the opening and management of several places, and in the meantime she opened her first own place called N’iceroll – more than ice cream in Újlipótváros, Budapest.

She supports owners with dedication and wholehearted commitment so they can realize their dreams and goals through their newly established or already existing hospitality venues. Considering the needs and possibilities, and ensuring the project is viable in the long term, she guides her clients through the most important points—from developing a personalized concept, equipping the kitchen, training the staff, all the way to ensuring traceability—so they can embark on the greatest challenge of their lives without compromise.

At her own events she cooks, teaches, and shapes taste; she not only prepares the dishes but involves the participants in the cooking, whether for corporate team building or private events. She believes and professes that hospitality is a field where one cannot exist without the other.

Education is close to her heart; for 3 years she was a visiting lecturer at her alma mater, to which she is deeply connected. Here she teaches first-year students in English about gastronomic trends and technologies, sharing a great deal of useful knowledge while keeping in mind that as many students as possible should choose this exhausting, challenging, but equally rewarding profession as their vocation. Her teacher, Dr. Dénes Sándor, had a great influence on her professional development. She feels that BGE KVIK prepares its students for every unexpected event that cannot be learned in the classroom, giving them the proper tools.

Zsófia became a lover of the profession without even realizing it, and every day she wakes up hoping not only that the profession can do something for her, but that she, too, wants to do something for the profession.

Source: zsofiaborocz.com and The best recipes of BGE KVIK