Advisors

Emblematic professionals stop or take a break from working as head chefs or managing restaurants. Sometimes less experienced restaurant owners ask them to be their advisors. What are some of the former heads chefs of successful restaurants are doing at the moment? Viktor Segal belongs to the super-elite of Hungarian chefs. He helped opening a few downtown restaurants and at the moment, he is creative chef at Hotel Abacus in Herceghalom. László Jakabffy and Károly Rudits also work as advisors. – In the past 15 years, opening a restaurant was considered a fashionable investment. Many failed because the owners were unable or unwilling to monitor the professional level in these places. Sensible businessmen ask for the help of professional – says Károly Rudits. He recently finished creating the new gastronomical image of Cascade restaurant in the 12th district. He has always been a firm believer in sophisticated cuisine, but he is also convinced that in today’s restaurant business the product (cuisine) and selling it are of equal importance. He is happy to work as an advisor and thinks that their might be considerable demand for them in five years time. – New restaurants try to appeal to everyone, no wonder they do not have a consistent concept or style. The best job can be done if we build up a restaurant step by step, creating its cuisine and interior design according to a concept. It is a complex task that suits me fine, with my 42 years of experience. I like creating new things – says László Jakabffy.