Viktor Segal

Viktor Segal, member of the jury of our food & design contest, chef, gastronomic advisor.

The chef with a background of a multi-generation lawyer family had discovered his passion for gastronomy early, so after high-school graduation there was no question of what his profession is going to be.

13 years abroad had been of great influence on his gastronomic philosophy that can be summarized in three words: simplicity, harmony, and discovery. He is not a big devotee to overcomplicated meals but he considers an important part of his work to find the harmony between two completely different tastes. He defines the development of gastronomic arts in culinary openness, fantasy and the ‘appetite’ to experiment.

The jury member of our design competition has worked for numerous high-standard restaurants and hotels as a gastronomic advisor and he was the one who compiled the menu of last year’s Opera ball. He has also contributed to Viasat3 channel’s “Great reastaurant transformation” programme. The first cookbook of the master chef, honored by the Michelin committee as well, arrived in the stores in the beginning of this year. His book, honored with a Gourmand World Cookbook Award, “Színek és Ízek” (Colors and Tastes) was followed recently by his second recipe compilation, “Ízek és Formák” (Tastes and Shapes).

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