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ZOLTAN HAMVAS

Zoltán Hamvas is a decisive figure in Hungarian gastronomic life. In 1988 he won the "Excellent Apprentice of the Profession competition" and started his career as a chef at the Forum Hotel. He had a total of three jobs in Hungary. He spent eight years in Kempinski's opening team, before moving to Gerbeaud since 2000. Later, by renewing Gerbeaud's offer and opening an Onyx restaurant, he always worked to get Hungary and Budapest and then strengthen his place on the gastronomic map of Europe. Outside Hungary, he spent a longer period of professional time in German and French territories.
The trainer of the first Hungarian Bocuse d'Or team to qualify for the World Final in Lyon.
Since 2013 he has been the President of the Hungarian Bocuse d'Or Academy and under his leadership he successfully applied for and won the title of host of Budapest 2016 European Final, of which he is the president of the competition.

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

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