Best of Budapest & Hungary

Kempinski Hotel Corvinus Budapest is delighted to announce the appointment of Péter Bárdos as its new Executive Chef. With almost 25 years of experience in the kitchen leading highly successful teams in a luxury hotel environment, Péter is perfectly positioned to take the helm at one of the leading luxury hotels in Budapest. 

    ‘Péter’s valuable international and high-level culinary experience and his enthusiasm for the culinary industry, with his creative and innovative expertise, make him an excellent fit to lead the Kitchen Team at Kempinski Hotel Corvinus Budapest. Since joining us, Péter has strengthened his leadership skills, and we are confident that in this crucial role, he will further succeed and elevate our gastronomic offerings,’ said General Manager Stephan Interthal.

    Péter Bárdos completed his culinary studies in Budapest and started his career as a Commis Chef at Four Seasons Hotel Gresham Palace Budapest in 2001. After a year, he joined Kempinski Hotel Corvinus Budapest for the first time as Demi Chef de Partie.

    He began his international career in 2007 and served at one of Europe’s largest conference hotels, Hilton London Metropole. The hotel comprises 1,100 rooms, 35 meeting rooms and three ballrooms, where, on occasion, it provided plated service for 3,000 guests at the same time. During the 13 years he spent there, he climbed the ladder from Chef de Partie to Chef de Cuisine / Senior Sous Chef in the Banquet Kitchen.

    In 2020, he moved to Dubai, where he became the pre-opening head chef of the Hilton Dubai Palm Jumeirah, and his effective work contributed to the successful launch of the hotel. He also opened four franchised gastronomy units within the hotel (CLAW BBQ, Trader Vic's Tahitian Village, McGettigan's Factory – The Palm and Jones the Grocer), collaborating with the aforementioned world-renowned companies.

    At the end of 2021, he returned to Hungary and rejoined Kempinski Hotel Corvinus Budapest as Executive Sous Chef. For Péter, guests are the most important part of his day. He enjoys speaking to guests directly and incorporating feedback into his menu and culinary offerings. He is a passionate Chef who is always looking for innovative solutions to infuse into his work while pushing the boundaries of creativity.  

    As a Hungarian national, he speaks fluent English in addition to his mother tongue. When he is not in the kitchen, he enjoys travelling with his family and discovering hidden local places and dishes.