Árpád Győrffy

Executive Chef

“Cooking is an art of creating harmony – balancing textures, flavours, and variations to craft plates that surprise and delight.”

Four Seasons Tenure

Since 2015
First Four Seasons Assignment: Current

Employment History

Alabárdos Restaurant

Birthplace

Budapest, Hungary

Awards and Recognitions

Finalist – National Bocuse d’Or Hungary, Michelin Recognized Executive Chef/ Kollázs Brasserie & Bar

Languages Spoken

Hungarian, English

Chef Árpád Győrffy applies a masterful touch to his role as Executive Chef at Four Seasons Hotel Gresham Palace Budapest. His culinary journey began in the bustling kitchen of Budapest’s iconic Alabárdos Restaurant, where he developed a passion for Hungarian cuisine and a deep appreciation for the craft of cooking.

With a foundation rooted in traditional Hungarian flavours, Chef Árpád has elevated his approach to redefine the modern bistro kitchen. At Kollázs, a Michelin-selected restaurant, he skillfully blends textures and variations to create sophisticated plates that reflect his innovative vision. His culinary philosophy is centred around infusing excitement and elegance into the brasserie style, showcasing the finest local ingredients with a contemporary twist.

A celebrated talent on the national stage, Chef Árpád was one of six finalists in the prestigious National Bocuse d’Or Hungary competition. This recognition underscores his commitment to pushing the boundaries of Hungarian gastronomy and his dedication to excellence.

Beyond his technical skill, Chef Árpád’s creativity and leadership inspire his team to deliver unforgettable dining experiences. Whether crafting signature dishes or reinventing classic favourites, he continuously strives to surprise and delight guests, making each visit to Kollázs a culinary journey to remember.