Tamás Széll

Tamás Széll was born in 1982 and began his professional career at the Kempinski Hotel Corvinus, where he gained fundamental professional knowledge and experience at a young age. As a chef, working together with Szulló Szabina, the restaurant’s executive chef, at the Onyx Restaurant, they became the first Hungarian chefs to earn a Michelin star. This was a major milestone in Hungarian gastronomy and brought them significant recognition.

Tamás achieved further significant success internationally: he became the first Hungarian chef to reach the Bocuse d’Or finals in Lyon in 2010. Six years later, he won first place in the European selection held in Budapest, and then competed again in Lyon, achieving fourth place. In 2017, together with Szulló Szabina, Hamvas Zoltán, and Csahók Ibolya, he opened Stand25 Bistro, envisioned as a modern and more accessible Hungarian kitchen, aiming 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 after just eight months, and in 2022 it received its second star, placing it among the most outstanding Hungarian restaurants.

In addition to his participation in international competitions, Tamás has also achieved remarkable results as a coach. In 2023, leading the Hungarian team, he reached the podium again at the Lyon Bocuse d’Or competition, bringing further glory to Hungary. He has also become well-known to television audiences as the host of the show Főmenü, making him a popular figure on Hungarian TV for many years.

Beyond his professional passion, Tamás Széll is well known for his love of fishing, which serves as his hobby and a source of relaxation and rejuvenation.