Zoltán Hamvas

Zoltán Hamvas is a defining figure in Hungary’s gastronomic scene. His culinary career began at the then Forum Hotel, where he was a prize winner of the 1988 “Outstanding Student of the Profession” competition. He spent eight years in the opening team of Kempinski. Later, through renewing Gerbeaud’s offerings and then opening the Onyx Restaurant, he consistently worked to put Hungary and Budapest on, and then strengthen their place on, Europe’s gastronomic map. Outside Hungary, he also spent extended periods in Germany and France for his professional development.

His mission is the education of young talents, as he still works with Szabina Szulló and Tamás Széll, both of whom first met him as students. He is extremely proud that at his workplace many former students and interns now hold top leadership positions. In 2007 he earned a vocational instructor diploma, and in 2014 he was awarded the Károly Gundel Prize.

He was the trainer of the first Hungarian Bocuse d’Or team to reach Lyon for the world finals.

Since 2013 he has been the president of the Hungarian Bocuse d’Or Academy, under his leadership successfully applying for and securing Budapest as host city for the European finals in both 2016 and 2022.

In 2017, together with Szabina Szulló and Tamás Széll, he opened Stand25 Bistro, envisioned as a modern and more accessible Hungarian kitchen to bring the world of fine dining closer to the public. Following the bistro’s success, in 2018 they launched Stand Restaurant, offering a more refined gastronomic experience. Stand earned a Michelin star just eight months after opening, and in 2022 it received its second star, placing it among Hungary’s most outstanding restaurants.