Pro Gastronomia Award

Past award winners

Pro Gastronomia Award
The professional award can be granted to individuals who have demonstrated outstanding performance in Hungarian and international gastronomy, with a maximum of four recipients per year.
In parallel with the award – as a youth recognition – a chef’s jacket once worn by Dr. Sándor Dénes is also presented. This is awarded to a former student who graduated from BGE KVIK or its predecessor institutions, or to another young talent, who has shown exceptional achievement in the field of gastronomy.

You can find more information about the Pro Gastronomia Award, the awarding ceremony and pictures on the BGE’s page.

Winners of the award in 2018:

Lusztig Tamás, retired chef of the Flamenco Hotel; he worked for Danubius Hotels for six decades.

Bicsár Attila, creative chef of the Sauska48 Restaurant in Villány, chef and owner of the Traktor Farmfood Restaurant in Budapest.

Alexander Stockl, teacher of food preparation and food ingredients at Klessheim Tourism School and College in Salzburg; he has been a consultant in the cooks’ section of WorldSkills Austria since 2008.

The first winner of the youth prize was Tischler Petrát, a former student of BUEB Faculty of Commerce, Hospitality and Tourism, Key Account Manager of The Fishmarket.

You can find more photos by clicking here.

Winners of the award in 2019:

Olivier Roellinger, a 3-Michelin-star chef, Vice President of Relais & Chateaux; he conceived and implemented the European culinary contest which bears his name.

Varga Károly, a proud winner of 22 gold medals from Culinary Olympics and Culinary World Cups, professional mentor of the Kígyósi Csárda restaurant and chef of the 48 Restaurant and Bar in Kecskemét, Hungary.

Vomberg Frigyes, food stylist; he was a member and coach of the Hungarian Bocuse d’Or team which won first prize in the European contest in 2016 and fourth prize in the finals in Lyon in 2017.

The youth award was granted to Böröcz Zsófiát, a former student of Budapest Business University, Faculty of Commerce, Hospitality and Tourism, the winner of the 2018 season of The Chef in the Hungarian RTL Klub television channel, a gastromentor and owner of the ice-cream shop N’iceroll.

Winners of the award in 2020:

Kovács László, president of the Hungarian Foodservice Trade Association, owner of La Fiesta Party Service.

Semsei Rudolf, vice president of the Hungarian Foodservice Trade Association, owner of Budapest Party Service and the Vak Varjú Restaurants.

John Hobson, principal lecturer at Manchester Metropolitan University.

The youth award was granted to Lipták Györgyöt, a former student of Budapest Business University, Faculty of Commerce, Hospitality and Tourism, who has worked in several kitchens in Hungary and abroad. Presently he is the chef of a private clubhouse in Budapest.

Winners of the award in 2021:

Prof. Dr. Gundel János, retired college professor of BUEB FCHT, professor emeritus.

Pintér Katalin, owner and executive of Gerbeaud Gasztronómia Ltd.

Wolfgang Puck, an outstanding personality in gastronomy, a world-famous and innovative chef legend.

The youth award was granted to Szűcs Dánielt, a former student of Budapest Business University, Faculty of Commerce, Hospitality and Tourism, who has worked in several kitchens in Hungary and abroad, including the three-Michelin-star Per Se Restaurant in New York. Daniel won a European regional gold medal at the Olivier Roellinger Culinary Contest in 2017.

Winners of the award in 2022:

Kőrössy Zoltán, co-owner of Eventrend.

Molnár Attila and Nyíri Sándor, co-owners of the Arany Kaviár (Golden Caviar) Restaurant.

Rasmus Kofoed, the only person in the world to win Bocuse d’Or gold, silver, and bronze medals, as well as co-owner and chef of the Geranium Restaurant, which was named the world’s best restaurant in 2022.

The youth prize was awarded to Turanitz Gergely and dr. Tóth-Turanitz Katalin, former students of the Faculty of Commerce, Hospitality and Tourism of Budapest Business University, co-owners of the Tekergő Restaurant in Velence and the Patent Gastrobar in Székesfehérvár as well as winners and participants of numerous Hungarian and international barbecue competitions.

Winners of the award in 2023:

Kalla Kálmán, the legendary chef of the Gundel restaurant between 1991 and 2006.

dr. Kiss János, who was the only Hungarian Vice President and Corporate Executive Chef of Hyatt Hotels.

Thomas Keller, the first and only American-born chef who owns even two restaurants with three Michelin stars.

The youth prize was awarded toCzompa Fanny, a former student of the Faculty of Commerce, Hospitality and Tourism of Budapest University of Economics and Business, who won the bronze medal in the youth category at the Olivier Roellinger Culinary Contest in 2016. She is currently a pastry chef at the Rutin Budaörs-Mimi’s Pastry Shop.

Winners of the award in 2024:

László György, legendary chef of the Forum Hotel between 1991-2001.

Hamvas Zoltán – Széll Tamás – Szulló Szabina – Csahók Ibolya, owners of the two Michelin-starred Stand restaurants and the Michelin-recommended Stand25 Bistro.

French chef legend Alain Ducasse, whose 33 restaurants in nine countries boast 21 Michelin stars, a world record.

The youth prize was shared by Dalnoki Benceand Dalnoki-Peteli Dorottya. In 2023, Bence was runner-up at the Bocuse d’Or Europe in Budapest, while he was awarded bronze at the final in Lyon in 2023. Bence is the sous-chef at Stand restaurant. Dorottya is a former student of the Faculty of Commerce, Hospitality and Tourism at Budapest University of Economics and Business. Trained in Switzerland, she started her professional career at the Onyx Restaurant and was part of the opening team of the Stand Restaurant. Since 2019, she has been working as the restaurant manager of Bistro Stand25.