Gergely Kövér has worked previously in several Michelin star restaurants. He gained his most significant experience in Spain and Holland, where he was given a free hand to try out his own ideas. Gerbeaud Gasztronómia also offered him this freedom, first at the Émile restaurant in Buda, then at the world’s best hotel, the Aria Hotel Budapest.
He likes to follow the work of chefs who in in some way see things from a different perspective than usual, such as Magnus Nilsson and Ricard Camarena, or who are especially refined, such as Thomas Keller.
He feels the biggest draw of the Aria Hotel Budapest is its style; its super location inspires his work.