Ferenc Jóvér has worked previously in various Hungarian restaurants and gained important international experience in London’s culinary scene. Just to mention the most prestigious one, he was part of the team at Michelin-star The Glasshouse Restaurant. Returning to Budapest, he joined another Michelin star restaurant Costes and worked his way to being Junior Sous Chef, then a great opportunity came along and Ferenc started working at Émile restaurant in Buda. Finally he has found his place in our team at Hungary’s Best Hotel according to TripAdvisor’s Travelers’ Choice Award, the Aria Hotel Budapest. Ferenc Jóvér has been promoted to Executive Chef of Aria Hotel Budapest in November, 2019.
From an early point in his career, Ferenc was influenced by classical, French cuisine and he is inspired by the work of chefs who create traditional and simple dishes, while keeping the original purpose of the dish as well, much like Alain Ducasse, Phil Haward, Brett Graham and Daniel Humm. Ferenc’s favourite season is definitely autumn-winter, when he can get creative with interesting ingredients like venison or mushrooms, resulting in intense flavours and a complex gastronomic experience.