Consciousness and experience

In 2020 Péter Andrusch won the ‘Restaurateur of the Year’ award of the Guild of Hungarian Restaurateurs (MVI).

Péter Andrusch
owner
Alabárdos Restaurang

How long have you been in the restaurant business?

– I stared in 1980 in the Hyatt and later worked in the Sofitel hotel chain. Since 2002 I have been the owner of Alabárdos restaurant, which was named best Hungarian restaurant by Gault Millau in 2016.

What motivated you throughout these successful 40 years?

– I wanted my team to do better day after day, and I have always paid special attention to training the new generations, e.g. star chefs Attila Bicsár, Árpád Győrffy, Ákos Sárközi and others spent important years in Alabárdos.

What does it take to be a successful restaurateur in Hungary today?

– One needs to have good adapting skills, for instance adapting to the expectations of the new generations – be they guests or workers. It is also hard work to keep operations profitable. //