David Ruff

You could say that David Ruff was destined to work in the culinary industry. At the age of fourteen, he took a job at a pastry shop and since then he has never stopped for a moment, working and learning from the best in the industry. He got his culinary education from Gundel Károly Culinary and Hospitality School and continued excelling in his craft under Miguel Rocha Vieria at Costes Restaurant, Krisztán Huszár and Márk Molnár during the past decade. Besides working in Budapest, he spent half a year in Tallinn and a year and a half in Vietnam, working at Qui Cuisine Mixology. After returning from his culinary endeavors in Southeast Asia, he teamed up with Beni Tenner and became a partner and chef at Konyhakör. This blossoming partnership was further strengthened by opening Enso, a hole-in-the-wall izakaya in the concrete jungle of Budapest.