Attila Molnár, who has been working in MVI’s presidency for one and a half years, is the co-owner of Arany Kaviár, a successful restaurant in Budapest. He has been working in the restaurant business for 20 years. He decided to take part in the work of MVI when László Kovács asked him: Mr Molnár liked both his ideas and methods. In his opinion MVI, MGE, MÉSZ and the presidency of Bocuse d’Or Hungary – in all of these organisations he is a member – play different roles in the trade, e.g. MVI represents it at higher levels.

As president of the Budapest region, he thinks his main task is to acquire new members. He told that MVI has to be aware where its limits lie: they cannot achieve a reduction in the level of VAT but they would be able to change those parts of the law on vocation training that refer to the trade. Arany Kaviár – their kitchen is about to take a step upwards, they are in the process of creating a new menu structure and adopting new technologies and serving methods. Szása and his sous chef Zsuzsa Sára will work together with two newcomers: Árpád Györffy from Alabárdos and Gábor Kovács from Enoteca Corso.