Tamas Forgacs

Have always looked at myself and my career with curiosity and ways to improve. Within the profession of hospitality there's always something to learn, to adapt and to look forward. Regardless of where I am at the moment in my experience, I aim to discover, improve, experience. I am interested in a season inspired cooking and baking, as well as helping others in my surroundings to succeed.

Senior Sous Chef at Restaurang Äng (2022-09 – Present)

Joined in as a CDP, then quickly learned all the responsibilities and technics to step onto an ascending curve to finally achieve Senior Sous Chef position, exercising all the responsibilities that comes with the role.

• Started as CDP and progressed to Senior Sous Chef
• Learned all responsibilities and techniques
• Exercised full Senior Sous Chef responsibilities

Chef at Divino Wine bar Budapest (2021-01 – 2022-12)

This has been a bit of new role for me as I have learned wine service, enhancement of guest experience in a modern mind set wine bar in a heart of Budapest.

• Learned wine service
• Enhanced guest experience in a modern wine bar
• Located in heart of Budapest

Chef at Tigris Restaurant Budapest (2019-01 – 2021-12)

Have been responsible for the starters and dessert servings in a unique set up, small and intimate restaurant. The restaurant had to be closed due to restrictions and never opened up, however brought and opportunity to stay within the company which is the experience above.

• Responsible for starters and dessert servings
• Worked in small and intimate restaurant setup
• Stayed with company during closure due to restrictions

Pastry Sous Chef at L'Atelier de Joel Robuchon London (2018-01 – 2019-12)

Have received an offer to work as Pastry sous chef where I was responsible for training younger chef to high standard baking and service while ensuring a smooth operation.

• Trained younger chefs to high standard baking and service
• Ensured smooth kitchen operation
• Worked at prestigious Michelin-starred establishment

Pastry CDP at Umu Restaurant London (2016-01 – 2018-12)

Joined in as a pastry CDP and shortly found myself in responsible position to operate, create and evolve within Japan baking and patisserie.

• Started as pastry CDP
• Progressed to responsible position
• Specialized in Japanese baking and patisserie
• Operated and created within Japanese culinary techniques

Diploma in Patisserie and Confectionary – Westminster Kingsway College London (2015-12)

Diploma in Chef – Pécsi Kereskedelmi és Idegenforgalmi College (2006-12)

Diploma in Restaurant Manager – Pécsi Kereskedelmi és Idegenforgalmi College (2006-12)