KOLLÁZS – Brasserie & Bar’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.

KOLLÁZS’s Guest Experience Manager, Brigitta had dreamed about becoming a ballerina before finding a true passion for hospitality. She worked as a finance trainee in the hotelier industry before joining the KOLLÁZS team. Brigitta started as a hostess during the opening of the new restaurant and got promoted to MIT on the 1st of February, 2017.

In her free time you will find her attending either yoga or crossfit classes. She is an avid traveller and is currently exploring the wine regions of Hungary with her husband. Her favourite wines are Cabernet Sauvignon and Syrah.

Feel free to turn to Brigitta in case of large party reservations, festivity events or special requests!

“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.

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.”