“Sweet arguments”

Árpád Szücs’s confectionary is based on the high French standards, putting local ingredients forward, inspiring from the old, middle-class sentiment, creating top quality pastries and dessert variations. His goal is to revive the splendid hospitality of the Hungarian coffee houses from between the two World Wars.

Árpád Szücs challenged himself all across the world from Shanghai to Paris – he is a multiple Hungarian Confectioner Champion, in 2012 he became the World Champion in Luxembourg. He worked in Milan, in Tain-l’Hermitage,and also finished the École du Grand Chocolat, which is the haute école of Valrhona, the French premium chocolate manufacturer. His experience and passion is the extra ingredient in every dough, or any sweet temptation in KOLLÁZS. Furthermore he is especially proud of his carefully tested bread recipes, like the KOLLÁZS baguette or its other version with delicious, crunchy walnuts. Not to mention the sorbets and ice-creams, which raise the quality to another dimension.

KOLLÁZS’s restaurant manager, Sébastien Dehaye first discovered his passion for food & beverage in the suburbs of Paris, France. Following his childhood dream, he wanted to dedicate his life to the hospitality industry, in which he started his professional career at an early age. Sébastien attended the École Hoteliere de Paris catering school, and at the age of 15 he participated in an internship at Marius et Janette, considered to be as one of the best fish restaurants in Paris, and reaching this dream did not seem so far away anymore. His knowledge rapidly broadened and he soon realised that his personality and plans developed in the desired direction.

After working at the most prominent restaurants, as the Les Ambassadeurs at Hotel de Crillon or at the Hotel le Bristol, as well as the greatest cities around the world, including Paris, London, Moscow, he then settled in Hong Kong as the Restaurant Manager of a prestigious, 2 Michelin Star restaurant, Pierre Gagnaire at Mandarin Oriental Hong Kong before arriving to KOLLÁZS – Brasserie & Bar.

The Head of KOLLÁZS is an aficionado of football and believes that managing a restaurant is similar to coaching a successful club.

Sébastien strongly believes that the service is all about guest, and the most important skill is the ability to adapt ourselves, and create a tailor-made service and a unique experience for every single guest.

“Take a dose of adrenaline!”

KOLLÁZS’s chef is about to reinvent the modern bistro kitchen in luxury brasserie style. He believes everything is about textures and variations – to create exciting bistro plates without following the classical style or trend, smudging a little wind into it, to present rather sophisticated meals, than classical brasserie dishes.

Originally he wanted to become a pilot, however he fell in love with the atmosphere of a professional kitchen. He started his chef-journey at the Budapest-based Alabárdos, where he soon became a Sous-Chef. After he settled as the Executive Chef of the prestigious Russian restaurant, Arany Kaviár.

Árpád participated in several competitions and won the 2nd place in the National Cooking competition in 2011. In 2013 he won the 3rd place within the Bocuse D’Or Hungary competition.

Dependability/constancy and the big picture

Real wines are not produced, but yield, and the situation is the same with the real sommeliers.

Mátyás Szik is still a newcomer in his field, however he has already earned the title of Hungarian Sommelier Champion for Life.
He puts the emphasis on the local wines in his selection, from classic premium level to unique, forward-thinking, out of ordinary wine specialities. He promises some real big names on the recent wine list, preferring environmentally conscious producers.

He had gained his qualification at the most prominent national training center, Borkollégium. For three years he has been Head Sommelier at Prime Steak House in Budapest.

He believes being a sommelier is a complex task, a real collage of knowledge and scopes. Professional background, situation awareness, good communication are essential skills to be able to address a wine to a guest – and when the sommelier is able to trigger this setting, the wine speaks for itself.

The herald of KOLLÁZS

The herald of KOLLÁZS presents the restaurant as a cool, but at the same time a sophisticated, chic dining venue.
Our PR guru lived in Paris for five years, where she has completed a brand management MBA, worked for the publishing house, Assouline, as well as for Christian Dior, followed by her transfer to Budapest. Her clients included Louis Vuitton, Swarovski among others. In KOLLÁZS the great team, the restaurant’s variety and Art Market’s ‘Collage’ exhibition inspires her the most.

Fanni Bakos-Blumenthal has been driven to the world of PR by her innate curiosity.
She enjoys creating the dream of the new world of KOLLÁZS, which is why she is enthusiastic about the word ‘kollázs’ (collage). “This expression emphasizes the creative combinations that cover all areas of gastronomy – the grill bar, the á la carte menu compiled by our chef, the bakery and confectionery, the exclusive wine list and the bar’s offer. This allows us to keep posting interesting information and news about the restaurant.”