Group CEO
Managing Director
Executive Chef
As Executive Chef, my role is to represent and develop the brand in the long term.
My passion for hospitality captured me at a young age and, over the years, has evolved into deep professional expertise.
What I value most in my work is the opportunity to preserve and rediscover forgotten traditions, while also serving as a point of reference for my team. I am proud to represent the Spoon brand and to lead a talented kitchen team.
In my free time, I continue to explore every aspect of my profession, as gaining a deeper understanding of gastronomy is truly close to my heart. Professional humility, patience, and precision are essential values for me, complemented by experimentation and creativity throughout my career.
Sous Chef
As an assistant chef, I manage the daily operations, including purchasing, events and kitchen supervision.
I am passionate about diversity, creativity and hospitality. Our community is close-knit, cooking is everyone’s passion. In my free time, I explore the world, I love hiking, photography and researching vehicles. Customer focus, knowledge and dedication are important to me.
Cooking is not just a job for me. Authenticity and self-identity are important to me, because only when someone has these qualities can they perform well in their profession.
Head of Pastry
As the Head of the Pastry Department at Spoon, my work focuses on creating high-quality, creative desserts and continuously evolving dessert concepts that reflect the spirit of the Spoon brand.
For me, pastry is not just a profession but a true passion, where the meeting of flavors, shapes, and colors creates genuine experiences and joy for our guests.
Sales Director
Within the Eventrend Group, I have gained extensive experience in sales, supported by a strong background in event organization. Currently, I work as the Sales Director of Spoon.
For me, teamwork is a core value: in our daily work, we think and collaborate together with the sales team, supporting one another with ideas and proposals to ensure that every event is executed smoothly and successfully.
Event Manager
I was introduced to hospitality through my family, inspired by my father’s example. I started my career as a bartender, and today I am proud to manage events of up to 100 guests on board the Spoon.
I enjoy the diversity and creative nature of my work, which allows us to create unforgettable experiences for our guests. In my free time, I enjoy spending time with family and friends and traveling to World Heritage sites. I am characterized by precision, strong communication skills, a commitment to continuous development, and dedication to my profession.
Event Manager
From a young age, I have been interested in the world of hospitality and tourism. Over the years, I have gained valuable experience that helped me understand how the industry operates and the importance of a guest-centric approach.
As an event manager, my goal is to create memorable events through precise organization and strong professional commitment.
Event Manager
I build my work on more than 2.5 years of experience in off-site event party service, as well as professional experience gained across various Eventrend units and positions.
I work with a practical, solution-oriented mindset, supporting events from the initial brief through to execution, while keeping both the guest experience and the client’s business objectives in focus.
Event Manager
I find the challenges and variety involved in organizing events extremely inspiring. For me, the most rewarding moment of an event is seeing the client genuinely enjoy themselves and leave satisfied.
These moments are what make our work truly worthwhile.
Restaurant Manager
I have been drawn to the world of hospitality since I was young, and I am delighted to now serve as the Restaurant Manager of this iconic establishment. I take great pride in providing our guests with a high-quality experience.
In my spare time, I immerse myself in the world of wines, which is a true passion of mine. I value humility and knowledge above all, and nothing gives me greater joy than seeing our guests satisfied
Deputy Restaurant Manager
I am responsible for the restaurant’s daily operations, with a strong focus on the quality of the à la carte service and the continuous development of the team.
My responsibilities include supporting and motivating colleagues, ensuring consistent operations, and actively coordinating restaurant events and functions. I believe that outstanding guest experience is built on a dedicated, well-coordinated team.
In my free time, I enjoy traveling, as discovering different cultures and restaurant concepts inspires me and provides new perspectives and ideas for my everyday work.
Banqueting Manager
I started in hospitality as a student at Groupama Arena, where I fell in love with event catering. Since then, I have been driven by excitement and development. Organizing events for hundreds of people at Spoon is my pride.
In my free time, I hike, bike and try new sports. Guest-centricity and continuous development are important to me.
Director of Marketing Communications
For me, brand building means transforming our service into an experience that goes beyond dining and focuses on the moments our guests live through.
On board Spoon The Boat, this takes shape in a truly unique environment: where the Danube, the city’s panorama, and the experience created by our team come together, allowing guests to leave with a lasting memory — one that is closely connected to Budapest and the Spoon experience.
Chief Accountant
Executive Assistant
Since the opening of Spoon, I have been responsible for administrative, financial, and HR-related tasks, as well as the coordination of student employment. From the very beginning, the spirit of the venue has truly captivated me.
I value the diversity of my role: alongside day-to-day responsibilities, there is always something new to discover. Human connections and gastronomy play an essential role in my life, and here, in the vibrant world of Spoon, I
have the opportunity to truly live them every day.
