Chef Collective
There were three essential aspects for organising the first Konyhakör events ten years ago: the story, the magical space and the ever-changing kitchen management of the dinners were defining elements of these unique evenings. During our events we have met more and more dedicated chefs, who wanted to fulfill their dreams. Konyhakör gave these masters of the kitchen the opportunity to prepare dinner in an unusual place without any frames or expectations. Through these collaborations an extended 'family' was created with many of whom we have continued to develop, involving them in further projects.
The extensive culinary background of the Costes group and the professionals working in the group have strengthened our ambitions. In addition to our head chef, Dávid Ruff, our catering house is extended by chefs and kitchen artists such as Márk Molnár, Ilja Volkov and Lajos Takács.
Rácz Jenő's gastronomy is exclusively available through us for your own event.
As Konyhakör, we will continue to follow the pioneers of national and international gastronomy so that our family of creators and skills can expand with new valuable members.
David Ruff
Executive Chef and partner of Costes Catering grew up in the US and Hungary, trained at Costes, Michelin starred restaurant and several leading establishments in Budapest before moving to South East Asia for nearly two years to hone his craft.
At Qui Cuisine & Mixology flagship outlet of Vise Hospitality in Ho Chi Minh City he supervised operations as Sous-Chef to Márk Molnár. When he came back, he co-founded Ensō of Konyhakör.
He brings classic Hungarian flavours and dishes to maximise the international experience and standards to our events.
Chef Jenő Rácz
According to Chef Jenő Rácz’s philosophy, the founder/creator of the Rumour Restaurant, the experience provided to guests should be much more than just a simple meal. Having started his journey around the globe at a young age, learning from some of the best chefs in some of the most gastronomy iconic destinations such as London, Copenhagen, Singapore and Shanghai, Jenő quickly became an expert and fond of different culinary techniques. Due to his extensive international experience, he was invited to support a new restaurant opening in Shanghai, which was awarded by the Shanghai Edition of Michelin Guide only five months after opening. In 2018 and 2019, Jenő was selected as the coach of the Bocuse D’Or Chinese National team. In 2018 Jenő returned to his homeland and starred as Coach and member of the Jury in no less than four editions of one of the major Hungarian cooking TV shows. Having such a resume, Jenő is now putting all his skills to good by opening the Rumour Restaurant in the heart of Budapest with a unique “Theatre Staging” like concept ready to welcome you.
You can experience Jenő's gastronomy not only at the Rumour restaurant, but also at your own event or even at home with the help of Costes Catering.
Mark Molnar
has worked at a number of world-class restaurants over the past two decades, gathering his worldwide experience in the top gastronomic establishments of several continents.
Chef Márk worked in Spain with Ferran Adrià at the 3 Michelin star El Bulli Restaurant located in a small bay in the Costa Brava, which has been named the world’s best restaurant several times. He spent years at other 3 Michelin Star restaurants such as Martin Berasategui in San Sebastian, Pavillon de Le Doyen and Taillevent in Paris. He also spent several years in Tokyo, Barcelona, London, Dubai, Miami and Saigon. Now, as Group Executive Chef at Costes, he works to serve you in the best possible way.
Ilja Volkov
nicknamed Maci, was born in Tashkent, but has continued his professional career in Budapest. Over the past fifteen years, he has worked in several iconic restaurants of the city, such as Konyha, Fáma and Ensō. Now he runs the huge kitchen at Lupa Event Hall and is passionate about making everyone's dish exceptional every day!
