Árpád Győrffy is the chef at Kollázs – Brasserie & Bar, the restaurant at Four Seasons Hotel Gresham Palace Budapest, which serves contemporary European cuisine.
To create his dishes, Árpád integrates a variety of textures and styles to create a sophisticated interpretation of the classical bistro style.
Árpád originally wanted to be a pilot, however he fell in love with the atmosphere in the kitchen at Budapest restaurant Alabárdos, where he was soon promoted to sous chef. His next role, also in the Hungarian capital, was executive chef at Arany Kaviar Restaurant, which specialises in traditional Russian cuisine. In the years that followed, Árpád had stints in Michelin-starred restaurants in Austria, England and France.
In 2013, Árpád placed third in the Bocuse D’Or Hungary competition.