Four Seasons Tenure
- Since 2006
- First Four Seasons Assignment: Four Seasons Hotel Gresham Palace Budapest
- Four Seasons Hotel Gresham Palace Budapest; Four Seasons Hotel London at Park Lane; Four Seasons Hotel Milano; Four Seasons Hotel Gresham Palace Budapest
- Budapest, Hungary
- Taverna Gastronomy School in Budapest; specialised gastronomy at Budapest Hotel Institute; L'École Valrhona de Tain l'Hermitage, France
- Hungarian, Italian and English
Arpad Szucs loves to bake all kinds of homemade breads and loves to experiment with different doughs. Croissants, brioche, specialty Hungarian and Danish doughs are all part of his repertoire. His favourite sweet thing to bake is šátečky filled with ricotta, a dough with yeast. His favourite bread to bake is focaccia. He loves to use Italian ingrediants for French recipes.
His confectionary is based on French high standards, putting local ingredients forward, inspired from the old middle class sentiment and creating top quality pastries and dessert variations. Maintaining this high French standard, Arpad also likes to mix in different traditions. Hungarian, Czech and Italian recipes are all brought together, making him a truly Central European pastry chef.
When he is not whipping up delicious pastries at Four Seasons, his favourite desert to make at home for his wife and kids is a special Hungarian cake called gerbeaud. Cooking must run in the family, as his son is also following in his father’s footsteps. He is currently cooking in the Intercontinental Hotel, Budapest.