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Feb. 2020 till present Le Cordon Bleu at Özyeğin University Istanbul Chef Instructor

Sept. 2015 till Jan. 2020
Grand Hotel Tiffi, Ilawa, Poland Executive Chef

Oct. 2014 - July 2015 Four Seasons Hotel Prague Executive Chef


Feb. 2011 - Sept. 2014 Four Seasons Hotels and Resorts at the Bosphorus, Istanbul, Turkey Executive Sous Chef


Jan. 2009 - Oct. 2010
Inedit Catering s.l., Barcelona, Spain Executive Chef and owner


April 2007 - Dec. 2008 Enoteca Restaurant, Bites Lounge restaurant at Ritz Carlton Hotel Arts Barcelona, Spain
Kitchen Chef
Restaurant awarded with ** Michelin star and consulted by Paco Perez

Feb 2007 - April 2007
Restaurant L’Indret de Semon - Barcelona, Spain Kitchen Chef

May 2005 - January 2007
Restaurant Caelis - Barcelona, Spain Sous chef
Restaurant awarded with *Michelin star

Dec. 2003 - March 2005 Restaurant "Alain Ducasse au Plaza Athénée”, Paris, France Chef de partie
Restaurant awarded with ***Michelin star

May 2002 - Nov. 2002
Restaurant Lasserre, Paris, France Chef de partie
Restaurant awarded with **Michelin star

1995 - 1997 Hospitality Management Institute Amerigo Vespucci Milan
Hotel Management Diploma, Hotel business

1992 - 1995 Hospitality Management Institute Amerigo Vespucci Milan
Kitchen Management Diploma, Hotel Business

2011 - 2014 BBI training
Behavior Based interview
Managing and Performing review PDP training
People development plan

Four Seasons Top Talent program
1year development program for potential candidates ready for promotion

DLP training
Dynamic leadership program Four Seasons Bosphorus

April 2015 DLP training
Dynamic leadership program Four Seasons Prague


Feb. 2015 – June 2015 Leadership coaching session
Private leadership training with a professional coach

Studie and education

Secondary education : Coloma Instituut Secundair
Tervuursesteenweg 2
2800 Mechelen
-1 september 1996 - 30 juni 2002
-Certificate : Secondary education
-Hotel

Higher education : Hotelschool Koksijde ‘Ter duinen’
Houtsaegerlaan 40
8670 Koksijde

Coloma Instituut Secundair
Tervuursesteenweg 2
2800 Mechelen
-1 september 2002 – 30 juni 2003
-7de World Gastronomy


Internships: -Restaurant De Werf - Lier
-Restaurant De Pastorale - Reet
-Restaurant het Belofte Land - Lier
-Restaurant Les Fous - Kontich


Professional experience

Weekend work: Brasserie de Marche
and permanent work Markt 21
2860 Sint-Katelijne-Waver
-Function: cook
-1st weekend work, after permanent work
-Period: 22 september 1999 tot april 2005

Restaurant De Cocotte
Kleistraat 175
2630 Aartselaar
-Function: cook
-Period: 11 april 2005 tot september 2005

Restaurant De Lork
Beringstraat 37
3190 Boortmeerbeek
-Function: sous - chef
-Period: september 2005 tot mei 2007

J&M Catering
Industrieweg 20
2630 Aartselaar
-Function: cook
-Period: mei 2007 tot begin juli 2007

De Ark Event
Seberiastraat z/n
2030 Antwerpen
-Function: Sous-Chef
-Period: begin juli 2007 tot 31 oktober 2007

Restaurant L’Olivier
Liersesteenweg 151
2860 Sint-Katelijne-Waver
-Function: Chef
-Periode: 1 november 2007 tot 17 december 2007

De Jachthoorn Kontich
Doornstraat 11
2550 Kontich
-Function: Sous-Chef
-Period: 22 januari 2008 tot 18 november 2008

De Passade
Brusselsesteenweg 301
2800 Mechelen
-Function: Kok/ Sous-chef/Chef
-Period: 01 December 2008 tot 10 januari 2013

Startedas a full time indepandant chef :
Sense for food/Jelbrich 19 juli 2010 tot


Chef op bestelling
Zennestraat 20 bus 8
1000 Brussel
-Function: Manager (temporary)
-Period: 01 September 2010 tot 31 november 2010

Stockmansmolen
Hector Henneaulaan 164
1930 Zaventem
-Function:Chef
-Period: 11januari 2013 tot 10 maart 2013

Worked as freelance chef for... velvetgroup en invitegroup, Saillart catering, kitchenstaff,
TimTeck, smaak Culinaire, Chefs4chefs, Parkwest, Ferm,..

Puro
Guldenstraat 20
2800 Mechelen
-Function: sous-chef (2a3 days a week )
-Period: 1 januarie 2014 tot 31 maart 2014


Reorganisation and chef Saillart catering: 01-07-2014 tot 01-06-2016
Advice and coaching Pop up Aalst Origo 01-04-2015 tot 01-06-2015
Freelance chef de kaai-hangar 05-06-2016 tot 29- 08 -2017
Reorganisation and chef het anker: 01-09-2017 tot 29-10-1018
Opening and consulting Brasserie Foreest te Buggenhout: 08-08-2018 tot 31/12/2018
Opening and consulting Brasserie Mageriet te Doornik: 07-09-2018 tot 31/12/2018
Responsible for the outside events at Huis Van Dijck: 4/11/1018 tot 08/07/2020
Consulting Menu (calculation enz…) bakkerij Carl: 1/04/2019 tot 1/05/2019
Reorganisation and haccp -audit Brasserie de pits : 1/07/2019 tot 1/09/2019
Adviseur/chef Hawaiian poke bowl 25/10/2019 tot op heden 01/02/2021
Chef Restaurant Don Jon 25/01/2020 tot 09/09/2020
Desdemona Leest opstart/begeleiding 12/06/2020 tot op 31/12/2021
Wellness perfect Sense opstart en begeleiding 20/05/2020 tot op 04/05/2021
Consultant Chef EIT-Food 20/11/2021 till…
Chef / operations at Shrimp tempura group (Murni’s - Marineau - somar -...) 20/04/2021till
Culinary chef Beneo 01/02/2023



Extra education :

*Trou horecavorming: -fugle
-patisserie and desserts
-Texturen
-haccp
-foodpairing
-En andere…

* Voreca Management School: mastercook: -module 1 (successfully)
-module 2 (successfully)
-module 3 (successfully)
-module 4 (successfully)

*Certificate Marketing and PR

*Attest interne auditor food safety and Haccp

Atlantis Resort
Paradise Island, Nassau, New Providence, Bahamas

Executive Chef: (April 2022 to Present)

• In charge of 2 Hotels: Coral & Royal with combined 2500 keys, 10 F&B outlets
• Managing a team of 360 chefs and stewarding in the culinary department.
• Managing recruitment, appraisals, and training.
• Ensuring the highest possible standard of hygiene is practiced and maintained by the entire team to meet Health & Safety regulations and HACCP food preparation guidelines.
• Assisting in the development of the Annual Business Plan and Financial Budget to use as a guide to controlling expenditure during the financial year.
• Achieving effective communication by briefing and debriefing staff, holding regular departmental meetings, and actively encouraging transparent communication with other departments within the hotel.
• Ensuring food standards, preparation, presentation, and cooking techniques are established and monitored to meet Atlantis standard.
• Liaising with the F&B Management team & Marketing team for food promotions & special events in the Hotels & Casino.
• Supporting the resort with VIP functions and events through the Michelin starred prestige restaurants.
• Working closely with the Vice President of Culinary in relation to new concepts and openings within the hotels.

D&K Kitchen @ Lark Hill
Lark Hill Winery
Bungendore, NSW 2621, Australia

Director / Chef Restaurateur: (June 2019 to April 2022)

• Director of D&K Kitchen @ Lark Hill, the restaurant of Lark Hill winery
• 50 seat showcase restaurant of the winery & corporate catering.
• Managing staff of the restaurant, kitchen & front of house.
• Managing recruitment, appraisals, and training of our staff.
• Running the operation from purchasing, production, guest service & accounts.
• Ensuring the highest possible standard of hygiene is practiced and maintained by the entire team to meet Health & Safety regulations and HACCP food preparation guidelines.

Australia National University
University House
Canberra ACT 2601, Australia

Executive Chef: (December 2017 to June 2019)

• 4* Hotel with 106 keys, 3 F&B outlets (1 off site at Mt Stromlo), 10 meeting / function rooms, with capacity of 250 pax, & outside catering for the ANU Campus.
• Managing a team of 18 chefs and stewarding in the culinary department.
• Managing recruitment, appraisals and training.
• Ensuring the highest possible standard of hygiene is practiced and maintained by the entire team to meet Health & Safety regulations and HACCP food preparation guidelines.
• Assisting in the development of the Annual Business Plan and Financial Budget to use as a guide to controlling expenditure during the financial year.
• Achieving, effective communication by briefing and debriefing staff, holding regular departmental meetings, and actively encouraging transparent communication with other departments within University House & ANU.
• Ensuring food standards, preparation, presentation, and cooking techniques are established and monitored to meet ANU standard.

ICCA Dubai
International Centre of Culinary Art Dubai
Knowledge Village, Dubai, UAE

Executive Chef / Senior Lecturer in Culinary Arts & Hospitality: (August 2014 to November 2017)

• Ensuring that the nature of work and off-the-job training carried out by a student is relevant to the level of apprenticeship within the qualification framework and industry standard.
• Liaising with, sourcing, and updating industry knowledge to Host employers and other Industry Partners.
• Ensuring industry compliance with HACCP and City & Guild international standards.
• Training Frameworks Standards and relevant legislation including Training & Employment Act and Health & Safety.
• Responsible for promoting a range of products & services offered by ICCA.
• Identifying business opportunities within industry and hospitality associations for ICCA.
• Responsible for leadership and Advanced Diploma curriculums.
• Liaison between ICCA and professional culinary groups including Emirates Culinary Guild and World Chefs.
• Training participants for culinary competitions.

Al Ain Rotana
Al Ain, Abu Dhabi, UAE

Executive Chef: (December 2013 to July 2014)

• 5 * Hotel with 250 keys, 10 F&B outlets, 7 meeting / function rooms, Ballroom with capacity of 1200 pax & outside catering.
• Managing a team of 85 chefs and stewarding in the culinary department.
• Managing recruitment, appraisals, and training.
• Ensuring the highest possible standards of hygiene is practiced and maintained by the entire team to meet Health & Safety regulations and HACCP food preparation guidelines.
• Assisting in the development of the Annual Business Plan and Financial Budget to use as a guide to controlling expenditure during the financial year.
• Achieving effective communication by briefing and debriefing staff, holding regular departmental meetings and actively encouraging transparent communication with other departments within the hotel.
• Ensuring food standards, preparation, presentation, and cooking techniques are established and monitored to meet Rotana standard.
• Instrumental in securing an outside catering contract for the new Football stadium in Al Ain.

Novotel & Ibis Gate Hotels Abu Dhabi
Abu Dhabi, UAE

Executive Chef: (July 2012 to December 2013)

• Foundatiin member of the pre – opening team.
• 4* & 3* hotel complex with total of 518 keys, 7 F&B outlets, 7 meeting rooms.
• Management and leadership of both hotel kitchens and stewarding team of 32.
• Managing recruitment, appraisals and training.
• Ensuring the highest possible standard of hygiene is practiced and maintained by the entire team to meet Health & Safety regulations and HACCP food preparation guidelines.
• Assisting in the development of the Annual Business Plan and Financial Budget, using it as a guide to controlling expenditure during the financial year.
• Achieving effective communication by briefing and debriefing staff, holding regular departmental meetings and actively encouraging transparent communication with other departments within the hotel.
• Ensuring food standards, preparation, presentation, and cooking techniques are established and monitored to meet Brand Standard guidelines and maintained at that level.


Novotel Melbourne on Collins
Melbourne, Victoria, Australia

Executive Chef / F&B Manager: (October 2009 to May 2012)

• 4*+ hotel with 384 keys, 3 F&B Outlets, 9 function & meeting room.
• Management and leadership of the hotel kitchen and stewarding team of 15 and 38 F&B staff.
• Management of the Restaurant, Lobby Bar, Room service, and 9 conference room operations on a day to day basis.
• Ensure food standards, preparation, presentation and cooking techniques are established and monitored to meet Brand Standard guidelines and maintained at that level. Working with the kitchen teams and taking corrective action where appropriate, and within company guidelines, if standards are not met.
• Ensuring the highest possible standard of hygiene is practiced and maintained by the entire team to meet Health & Safety regulations and HACCP food preparation guidelines.
• Assisting in the development of the Annual Business Plan and Financial Budget, using this as a guide to controlling expenditure during the financial year.
• Facilitating the smooth running of the department through adequate and timely supply of materials and equipment.
• Being pro-active in controlling costs, being fully aware of forecasted business and targeted profitability whilst maintaining standards.
• Implementing Accor training initiatives with particular emphasis on coordinated and structured on the job training aligned with service standards and service procedures.
• Recruiting staff that are technically skilled or have potential to be through training, and have a natural inclination towards customer focused service.


Novotel Brisbane
Brisbane, Queensland, Australia

Executive Sous-Chef: (October 2007 to October 2009)

• 4* hotel with 294 keys, 4 F&B outlets, 12 function & meeting rooms.
• Management of the conference food service operations on a day to day basis.
• Assisting in menu planning and ordering.
• Managing budget and labour costs.
• Ensuring food standards, preparation, presentation, and cooking techniques Brand Standard guidelines and are maintained at that level. Workng with the kitchen brigade and taking corrective action where appropriate if standards are not met.
• As Food Safety Officer, ensuring the highest possible standard of hygiene is practiced and maintained by the entire Kitchen brigade to meet Health & Safety regulations and HACCP food preparation guidelines.
• Co-ordination of the stewarding team to meet the kitchen’s requirements.
• Assisting in the development of the Annual Business Plan and Financial Budget, using this as a guide to controlling expenditure during the financial year.
• Maintaining food costs at budgeted levels by careful preparation, service and storage of food product.
• Establishing on-going On Job Training Programs within the department to meet Brand and Service Standards. Using Department Procedure Manuals as a base for all service procedures training.


Hospitality Training Association (HTA)
Brisbane, Queensland, Australia

Business Relations Officer / Cookery Teacher & Assessor: (April 2005 – September 2007)

• Responsible for monitoring workplace kitchen operations in fully operational commercial kitchens for approximately 115 Apprentices.
• Ensuring that the nature of work as well as on and off-the-job training carried out by an apprentice is relevant to the level of apprenticeship within the qualification framework.
• Liaising with, sourcing, and updating industry knowledge to Host employers, TAFE Colleges and other Industry Partners.
• Responsible for ensuring industry and apprentice compliance with HACCP, ISO 9001, Group Training, and Australian Quality.
• Training Frameworks Standards and relevant legislation including Training & Employment Act and Health & Safety.
• Responsible for promoting a range of products & services offered by HTA.
• Identifying business opportunities within industry and hospitality associations for HTA.


NutriFresh
Brisbane, Queensland, Australia

Executive Chef / Operations Manager: (April 2002 – April 2005)

• Trebled the value of outside business with Queensland Health food contract.
• Responsible for the weekly production and distribution of 35,000 meals for Tricare (parent company of Nutrifresh), together with overall responsibility for the day to day operation of NutriFresh Production Facility.
• Supervision of 36 staff.
• Managing budget and labour costs.
• Liaising with suppliers and Tricare aged care facilities.
• Responsible for compliance with HACCP and ISO 9002 standards.


QUALIFICATIONS

Sustainability Education for Culinary Professionals Certificate - 2020

Responsible Serving of Alcohol (RSA) Certificate for Manager - 2019

World Chefs (WACS) / City & Guilds Certified Master Chef 2017

Advanced Food Safety Certificate (Highfields) - 2013

Advanced HACCP Certificate for Managers Level 4 (Highfields) - 2013

Food Safety (HACCP) Training Certificate - 2013

National Certified Master Chef, Australian Culinary Federation - 2012

Diploma of Management, Victoria University - 2011

Certificate IV in Commercial Cookery - 2011

Advanced Diploma of Hospitality, Swinburne University - 2011

Diploma in Hospitality, Academie Accor - 2010

National Certified Chef de Cuisine, Australian Culinary Federation - 2010

Certified National Judge, Australian Culinary Federation - 2007

City & Guilds Diploma in Food Preparation & Cooking (Culinary Arts) - 2007

TAA40104 Certificate IV in Training and Assessment – 2008

City & Guilds Diploma in Patisserie - 2007

Supervisory Training Certificate - 2006

PROFESSIONAL MEMBERSHIPS

Member of Disciples Escoffier International since 2019

Ambassador of Bahamas & Honoury Ambassador of Australia Best of Gastronomie since 2019

Member of Australian Institute of Technical Chefs since February 2018

Member of World Master Chefs Society since September 2016
Accredited International Judge of World Chefs (WACS) since 2013

Member of La Chaine des Rotisseurs since January 2004
• International Judge Jeunes Chef des Rotisseurs Competition
2006 / 07 / 09 / 10 / 11 / 12 / 13 / 14 / 15 / 16 / 17 / 18 / 19 /22
• Conseiller Culinaire Bailliage National d’Australie Honoraire
Member of the Australian Culinary Federation since 2000
• National Certified Master Chef of Australia since 2012
• National Accredited Judge of Australia since 2007
• Culinary Olympic Team member Erfurt 2008
• Competition Committee Member & Chief Judge
Member of Les Toques Blanches since 2002
• Treasurer from 2004 to 2009
• Competition Committee Member & Chief Judge

Member of the Emirates Culinary Guild since January 2013
Member of Academie Culinaire de France, Australia since 2011
Member of World Association of Master Chefs Asia since 2009


LANGUAGES

Swiss: Fluent
German: Fluent
English: Fluent
French: Intermediate
Japanese: Intermediate
Arabic: Basic

Lázár Kovács

Born: Hungary, Budapest, 6th of December, 1974
Web: www.lazarchef.hu
Graduated: chef, pastry chef
Conseiller Culinaire Honoraire
TV presenter - Cooking shows in RTL Klub; TV Paprika and TV2 channels
Host of many gastronomic and culinary events
Consultations in gastronomy for restaurant
Food Stylist

Chaine des Rotisseurs – Hungary
Conseiller Culinaire
Chaine event organizer 2010-2011-2012-2013-2014-2015
Technical director 2015 World Competition, Budapest
Technical director 2013-2014-2015 National Competition, Budapest
Competitors trainer in the training day 2013-2014-2015

Restaurants:
Alabárdos Restaurant (1990–2005): Cook – Executive Chef – Sales Manager
Lázár’s Restaurant (2005-2008): Own restaurant with Hungarian cuisine
Hungarian Embassy’s master chef, Washington, DC (2008-2009)

Gastronomy TV Shows:
RTL Klub – „Receptklub”
TV Paprika – „A séf legyen veled”; „Receptdaráló”; „Receptdaráló Extra”; „Fitt-Térítők”
TV2 – „Az év háziasszonya”; „Hal a tortán – A küldetés”

Guests: Spanish Royal Couple, Michael Schumacher, Plácido Domingo, Andrew Lloyd Webber, Roger Moore, Robert Duvall

Countries:
Cook in Moscow, Hong Kong, France, Switzerland, Tunesia, Croatia, Spain, Monaco, Argentina, USA

Prizes:
1994. Chaine des Rotisseurs – gastronomy world contest, Finland – 4.th
1997. Chaine des Rotisseurs – gastronomy world contest, California – 3.rd
1998. Won a prize called “With a customer for the customer” - the prize was further training in Johannesburg, South Africa.
1999. Alabárdos became one of the 10 best restaurants (Executive Chef: Lázár Chef)
2002. Won a European Barbeque Championship

Guiness record:
Made a 250-metre-long stuffed cabbage Hajdúság-style

Books:
„Receptklub” (I. II. III. IV. V.)
„Amerikai küldetés” (2009)
„Magyarország kedvenc ételei” (2010)

Work experience as a judge:
January 2023 Tasting Judge for iTQi - Dubai
December 2022 Tasting Judge for iTQi - Belgium
November 2022 Head Judge of Lithuanian Young Chef of the Year - Vilnius
November 2022 Head Judge of Lithuanian Chef of Year - Vilnius
September 2022 Judge of Latvia Chef of the Year - Riga
September 2022 Judge of Zero Waste Challenge Baltic countries - Riga
September 2019 Judge of Chef of the Year - Riga
• September 2019 Judge of Baltic Countries Team - Riga
• September 2019 Judge of Latvia selection for Bocuse D’or - Riga
• February 2019 Judge of Polish Dessert Champion - Warsaw
• November 2018 Judge of Chef of the Year of Lithuanian - Vilnius
• November 2018 Judge of Young Chef of the Year of Lithuanian - Vilnius
• November 2016 Judge of Chef of the Year of Lithuanian - Vilnius
• November 2016 Judge of Best Pastry Chef and Young Pastry Chef of Lithuanian -
Vilnius
• September 2016 Judge of Chef of the Year - Riga (Latvia)
• September 2016 Judge of Baltic Team – Riga (Latvia)
• March 2016 Judge of Grill competition - Innsbruck
• September 2015 Judge of Finger Food competition at Fafga – Innsbruck
• September 2015 Judge of Young Cheg of the Year at Fafga - Innsbruck
• June 2015 Judge of Global Chefs Challenge Semi Final Europe North WACS –
Denmark
• March 2015 Judge of Grill competition at Fafga - Innsbruck