GASTRONOMY

Our chefs

The culinary team at the New York Café

The culinary world of the New York Café is shaped by three complementary areas of expertise.

András Wolf, Corporate Chef sets out the direction of the gastronomic concept, Zoltán Szűcs, Executive Chef manages the day-to-day operations of the kitchen, whilst Györgyi Dudok, Pastry Chef He is responsible for the world of patisserie and desserts. Their collaboration brings together Hungarian flavours, coffee-house traditions and a contemporary approach to hospitality.

Corporate Chef

András Wolf

As Corporate Chef, András Wolf is a key figure in shaping the culinary direction of the New York Café. His professional approach centres on preserving and offering a contemporary reinterpretation of the values of Hungarian cuisine, building on high-quality local ingredients and a respect for tradition. At the New York Café, he works to ensure the cohesion of the gastronomic concept and the distinct character of the flavours. His aim is to ensure that the heritage of this historic café is expressed on the plate in a contemporary yet authentic manner.

New York Café – Executive Chef

Zoltán Szűcs

As Executive Chef, Zoltán Szűcs oversees the day-to-day operations of the kitchen at the New York Café. His work combines Hungarian and international flavours, precise culinary techniques and a clean, contemporary presentation. He channels his professional experience into ensuring the consistent quality of the New York Café’s entire gastronomic offering. It is important to him that every dish is technically precise, full of character and worthy of the café’s guest experience.

New York Café – Pastry Chef

An elegant salon experience in the historic interiors of the New York Café, in a festive setting.

Györgyi Dudok is the Pastry Chef and head of the dessert department at the New York Café. Her role involves creating the speciality desserts served at the café and ensuring their quality, whilst striking a balance between classic café patisserie and a contemporary aesthetic. In her work, flavour, texture and presentation are equally important, ensuring that the desserts do not merely round off a meal, but are memorable highlights in their own right of the New York Café experience.

WHITE SALON RESTAURANT

Located on the upper floor of the New York Palace, the White Salon Restaurant offers a distinctive à la carte dining experience in a more intimate setting.

White Salon Restaurant – Executive Chef

Krisztián Kiss

Krisztián Kiss is the Executive Chef and head of the kitchen at the White Salon Restaurant. His career began at the New York Palace, where he gained experience in various areas of the kitchen over the years, before working as sous-chef at Gundel Restaurant. He returned to head up the White Salon in 2025. His cuisine brings together well-known Hungarian flavours, international influences and modern culinary techniques. His aim is for every dish at White Salon to offer a distinctive, contemporary and memorable gastronomic experience.

ON THE TABLE

Discover the culinary world of the New York Café

The chefs’ professional approach is brought to life in the New York Café’s menu: from café classics and Hungarian flavours, through internationally inspired dishes, right through to the desserts.

The legacy of the New York Café, stretching back more than 130 years, lives on to this day

The New York Café experience is created day in, day out through the joint efforts of the chefs, restaurant managers, branch managers and numerous hospitality professionals.