László Kovács

He was born in 1959 in Budapest.

After a decade and a half spent in the restaurant and events department of the Atrium Hyatt Hotel, in 1998 he founded his own company, La Fiesta Party Service. One of the memorable episodes of his career was his active participation in the 1992 World Expo in Seville, where the Mathias Rex restaurant he led won the Best Restaurant award among the 250 hospitality venues present.

His personal life has been filled with continuous work, but he considers it significant that he realized the need to give even more space to young people than before. He believes it is important for the new generation to gain education abroad, but it is equally important that they return home and bring back the Western work ethic, as this also contributes to the development of the entire profession. If they return from abroad with new, modern knowledge, this value should be properly compensated. He hopes that public sentiment will gradually improve and that people will have a more secure vision of the future. In this way, they could face a more predictable future calmly, focusing on their work.

From home he brought a strong work ethic and a love of cooking, understanding at a relatively young age the joy that food can bring: he often surprised his mother with his cooking. By his own admission, her words of recognition set him on his career path.

According to László Kovács, Hungarian gastronomy no longer needs to be ashamed, as a significant portion of the culinary community practices the profession excellently, and dishes can be prepared in diverse and varied ways. The traditions of traditional Hungarian cuisine not only entitle but also obligate one to handle them knowledgeably. His role model is Károly Gundel, who was able to elevate Hungarian gastronomy to a world-class level even during the global crisis.

From a professional standpoint, he considers the Hungarian success at the 2016 Bocuse d’Or European competition highly significant, as it provided a solid foundation and background for catching up with the world. Hungary became important in Europe among guests who understand and love gastronomy, and curiosity about Hungarian cuisine grew, giving the opportunity to prepare world-class dishes with the best of their skills and love for the profession.

He has a close connection to BGE KVIK, as he attended the Hospitality College at the time, where he established numerous professional relationships that remain valuable today. He was a member of the Gourmet Club at the college, which he considers an excellent preparatory school for the future, as it required performing cost calculations, sourcing ingredients, and organizing ticket sales. In addition, as a leader, he had to fully oversee the tasks, which was an excellent practical learning opportunity for him.

He regularly returns to his alma mater to examine students, carry out opponent and consultant duties, and participate in the work of professional advisory boards at the institution. As MVI president, he plays a significant role in preparing the restaurant VAT reduction, as well as in easing the Artisjus fee schedule, which concerns the use of background music in hospitality businesses and accommodations.

Source: The 50 Most Influential People in Hungarian Tourism in 2016 and The Best Recipes of BGE KVIK