“The jury tastes the bite, then gives scores, then drinks and makes some notes” comments Mihály Vécsei, one of the presenters of the contest. Intense faces, eyebrows crinkle, contemplative eyes ... And something what only happens here: knives in mouth. But let’s not run that much ahead. This was a couple of hours after the start of the contest.

Both mornings the preparations on the two-day contest began at seven o'clock and the official start was at eight. Each day four chefs cooked. They prepared a fish and a meat dish. The fish basis was pike-perch and the meat basis was calf.

The contestants prepared the dishes in open boxes and were assisted by their commis-s, who were young cooks under 22. Both the jury and the spectators could look in and follow their work. The jury members were sitting at long tables facing the grandstand but there was not any kitchen operation that would stay hidden from their eyes. However, they only concentrated on the flavors in their mouths, they did not communicate with the spectators not even with other members from the jury. Neither did they look at each other's plate not to be affected by what remained there.

“There are only one or two minutes till the smoke rises from the kitchen!” Mihály Vécsei assured the audience before the announcing of the final results and the declaration of the winner aroung 3 o’clock on Monday. Everybody appeared on stage during the ceremony who somehow participated in the contest: contestant chefs, renowned chefs who helped them, commis-s, guests and contest organizers. Besides Sirha Lyon Fair center managing director Marie Odine, two prominent star guests, Paul Bocuse and Gabriel Paillasson appeared on stage too.

Bocuse d’Or Academy president Vilmos Kreil handed over the third prize to István Volenter, jury chairman and Kálmán Kalla for the second, for Tamás Lenkei. Before announcing the winner of the contest, Paul Bocuse was called on the stage again. The founder of the gastro Olympia, just as at the Oscar awards, read the name of the winner out loud. He paused a little bit before but at least he could pronounce the not easily pronounceable Hungarian name: Gábor Kostyál.

Gábor Kostyál and Paul Bocuse

“The jury tastes the bite, then gives scores, then drinks and makes some notes” comments Mihály Vécsei, one of the presenters of the contest. Intense faces, eyebrows crinkle, contemplative eyes ... And something what only happens here: knives in mouth. But let’s not run that much ahead. This was a couple of hours after the start of the contest.

Both mornings the preparations on the two-day contest began at seven o'clock and the official start was at eight. Each day four chefs cooked. They prepared a fish and a meat dish. The fish basis was pike-perch and the meat basis was calf.

The contestants prepared the dishes in open boxes and were assisted by their commis-s, who were young cooks under 22. Both the jury and the spectators could look in and follow their work. The jury members were sitting at long tables facing the grandstand but there was not any kitchen operation that would stay hidden from their eyes. However, they only concentrated on the flavors in their mouths, they did not communicate with the spectators not even with other members from the jury. Neither did they look at each other's plate not to be affected by what remained there.

“There are only one or two minutes till the smoke rises from the kitchen!” Mihály Vécsei assured the audience before the announcing of the final results and the declaration of the winner aroung 3 o’clock on Monday. Everybody appeared on stage during the ceremony who somehow participated in the contest: contestant chefs, renowned chefs who helped them, commis-s, guests and contest organizers. Besides Sirha Lyon Fair center managing director Marie Odine, two prominent star guests, Paul Bocuse and Gabriel Paillasson appeared on stage too.

Bocuse d’Or Academy president Vilmos Kreil handed over the third prize to István Volenter, jury chairman and Kálmán Kalla for the second, for Tamás Lenkei. Before announcing the winner of the contest, Paul Bocuse was called on the stage again. The founder of the gastro Olympia, just as at the Oscar awards, read the name of the winner out loud. He paused a little bit before but at least he could pronounce the not easily pronounceable Hungarian name: Gábor Kostyál. Besides the possibility to represent Hungary at Geneva on the European final, the chef from Keszthely also received the special prize of Metro hypermarket chain (€ 5000).

Vécsei then called for Péter Molnár, the commis of Gábor Kostyál. “He changed the wheels better than anybody” made the presenter a joke thinking of the Formula1.

And the winner is Gábor Kostyál

He was born in 1974 and began his career in 1995, in Siofok. Only in a couple of years he already worked in Germany, in Bangkok and also in Montenegro as a master chef. In the recent years he moved home and worked in Hertelendy Palace, and then a few months ago he changed his workplace and moved to Keszthely, to Hotel Helikon to continue his chef career.

Best of Budapest asked Kostály about his professional success “one of my most determinate professional experiences were the Olympics in Erfurt in 2004 where I trained the team as a regional trainer and won a bronze medal. Also 2008 was an outstanding year for me; I won the second place at the Hungarian Bocuse d'Or competition. What is more, still this year, at the Olympics in Erfurt, as a member of the Hungarian national team, I came home with 3 silver and 1 bronze medals.”

Kostyál highlighted Castle Hotel Hertelendy among his workplaces. He worked as a master chef there, received a free hand and was not tied financially. He changed his workplace a few months ago went to Keszthely because three years is long time, he looked for new challenges.

Although not Kostyál Gabor received the wildest applause from the audience, the professional jury found him the best. “I definitely hoped that I would be in the first three finishers. I was in the Arena on the first day too and looked at the finished works. On the second day, after I finished my dishes, I also looked at the other chef’s works. From what I saw, I could draw a conclusion but it was a real surprise when Paul Bocuse announced my name and I won the contest.