Árpád SZÜCS

Árpád has been head pastry chef for the Four Seasons hotel chain since 2006, in his native Budapest, London, Milan and now in Prague. He was interested in gastronomy, “as long as I can remember”, worked and trained in Hungary’s best confectionary and cooking schools before going to L’École Valrhona in Tain l’Hermitage, France, as a member of the first Eastern European Valhrona Chef Club. When he was only 20 years old, he won the Hungarian Pastry Championship, and did so several times in the following years. He then went to Milan, where he improved his skills and traveled to numerous other countries in Europe and the Middle East. He was a member of the National Hungarian Gastronomy team at a competition in Luxemburg in 2002, where he won the Gold medal as best pastry chef.
Returning home, at the age of 25, he joined the pastry team of a leading hotel in the heart of Budapest, which catered for the Hungarian Parliament and the Opera.

His philosophy is to apply the precision of French Patisserie, adapted to local and traditional recipes from several countries.

At home, he makes pastries for his wife and two children, in particular typical Hungarian delights such as gerbeaud and šátečky. His son, following in his footsteps, currently works as a cook at the Intercontinental Hotel in Budapest and his daughter is in secondary school, specializing in gastronomy. Today, in addition to his work as a pastry chef, he organizes numerous workshops and training programs.”