Confectionery was always in Attila’s blood. His grandfather was a confectioner, but it is his great-grandfather who greatly influenced him. He was a cook, a baker and a confectioner all at once, before becoming the chef of Archduke József.
Attila began his career at the age of 14 as an apprentice at the Surányi Cukrászda in Szentendre. Upon completion of a pastry education school, he decided to explore the world at the mere age of 21 to pursue his dreams of becoming a pâtissier. He set sail on a sweet adventure with Seabourn and Regent Seven Seas Cruise Lines where he learned a multitude of techniques and about the importance of premium quality. This experience allowed him to work with Pastry Chefs from all over the world.
Attila spent the last 11 years working all over Europe and developping his own signature. He discovered various flavours, material combinations that wowed not only his consumers but his fellow culinary creators. While in London, he revamped The Lanesborough’s Afternoon Tea offerings, worked in the Michelin Starred Restaurant, and taught students from Le Cordon Blue culinary institute the skills of “sweet cooking”. Later on he was invited to Switzerland to open a five-star hotel before tuning a coffee shop into a confectionery and incorporating his own concept into the project. From this point, Meinhart Patisserie was born.

Attila is aiming for haute pattisserie rather than settling for the common desserts and flavors. He has an appreciation for seasonal ingredients, a keen sense for details, and focuses on quality and uniqueness. How would he describe his style? Modern and sophisticated.

His favorite sweet is the dark chocolate and current flavor combination is pumpkin with muscovado and wine, or Honey with ginger, yogurt and quince.

“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.

Let KOLLÁZS – Brasserie & Bar’s Head Sommelier Gábor Becker enhance your wine experience!

As a young child Gábor helped his family during the harvest in the Mór wine region and thus, came closer to the world of wines. After many years spent within Hungarian fine dining and Michelin-starred scene, gastronomy became one of Gábor’s greatest passions. Thanks to his extensive knowledge of Hungarian wines, he compiled a thoughtful wine selection, which consists of both well-known foreign wineries’ products, as well as Hungarian specialties.

Gábor is a big fan of dry Tokaji, Somló and Burgundy wines, and a fanatic vinyl collector.