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CHEF PRESENTATION

Szilárd Lőrincz. A chef trained in London bewilders Brașov with a new concept: cool-dining

Szilárd Lőrincz. A maestro in young European cuisine
Szilárd Lőrincz. Culinary art creativity

Szilárd Lőrincz, a glutton for contemporary gastronomy, started off as a waiter at Pilvax, a small restaurant in Brașov city center, where, after the first years of training, he returned to professionally coordinate the entire kitchen. Cooking, a vocation cultivated by a relevant family tradition, became his profession, refined by higher education and years of hands-on training in the finest restaurants of the world.

He is a graduate of American Hotel Academy, an institution accredited by the prestigious Metropolitan University in UK. His BA was an initial certification in the very complex field of International Hospitality Business Management. He started his traineeship in a few Belgian restaurants and in a boutique hotel in the small Belgian town of Spa, the host of Circuit de Spa-Francorchamps, which welcomes professional Formula 1 drivers.

He then went on to refine his skills in London, where he was trained in internationally renowned Michelin-star kitchens. AHA Group’s decision to open a new gastronomic-profile school, TASTE Culinary Business Academy, was yet another opportunity for Szilárd, who was one of the first students with a passion for cuisine to be offered the chance to attend these courses. He thus obtained his second British degree in Culinary Business Management, a certification that attests his hospitality business managerial skills.

He came back to Romania to finish his studies, but he also worked at the fish and meat unit of Prato Restaurant. He opened his own business, the One Soul Restaurant in Brașov, probably the only one in Romania to gain its prestige by translating high-end culinary art creativity into a cool and accurate formula, accessible to gastro challenge aficionados. “Without a some of school, to help you understand cooking as a business, I think reaching excellence is quite difficult. I am very grateful to madam Ada Terea, the manager of these academies, as well as to all the professors who guided me during my years of study. They all supported me in my insane passion”, said Szilárd Lőrincz.

THE STORY

A maestro in contemporary gastronomy.

With his passion, spontaneity and creativity, Szilárd Lőrincz can easily demonstrate that culinary art will always be the most beloved art of all. He is an ingenious chef, trained at Sketch London, the kingdom of Pierre Gagnaire, the absolute god of high-end cuisine, a creator internationally acclaimed for the inspiration with which he ceaselessly reaches new gastronomic heights in his Michelin-star restaurants in Paris, London or Tokyo.

After his graduation, he went on to be the trainee of Claude Bosi, in his fabulous Bibendum, Michelin House, the sixth best restaurant in England, the Mecca of all those striving for culinary art excellence. After a remarkable international journey, providing him with the skills, motivation and inspiration that are key to contemporary gastronomy, Szilárd opened the One Soul Restaurant in Brașov, probably the only one in Romania to gain its prestige by translating high-end culinary art creativity into a cool and accurate formula, accessible to gastro challenge aficionados.

A family tradition, reinvented in prestigious international schools

Szilárd’s passion for gastronomy, cultivated by a relevant family tradition, dates back to his high school days. His mother, an experienced confectioner, used to fill up the house with Dobosh tortes, with countless layers, Amandines or fluffy sponge Lamingtons, wrapped in chocolate sauce and coconut. His father, also an experienced cook, excels in classic cuisine, turning common recipes into actual life experiences. Szilárd finally turned his passion into a profession, shaped by higher studies and years of traineeship in the world’s finest restaurants.

He is a graduate of American Hotel Academy, an institution accredited by the prestigious Metropolitan University in UK. His BA was an initial certification in the very complex field of International Hospitality Business Management. His first traineeships allowed him to further perfect his trade, first, in restaurants in Belgium, and then in a boutique hotel in the city of Spa, the host of the famous Circuit de Spa-Francorchamps, which welcomes Formula 1 heavyweights. He then went on to refine his skills in London, where he was trained in internationally renowned Michelin-star kitchens.

Three years at the highest level, alongside Pierre Gagnaire and Claude Bosi.

The blue lobster with Jerusalem artichoke purée and Malaysian sauce on One Soul’s menu actually evokes the rumpus of London and its vanity as the world capital of culinary art. The gourmet fantasies with foie gras wrapped in white chocolate or the exquisite taste of the avocado and scallop tartare, the savory dishes with which One Soul has charmed his first customers, could be flashbacks of the emotions once felt on Mayfair’s Conduit Street, the cultural heart of London and a luxury neighborhood in its own right, explored by tourists who are on the search for high-end stores and internationally renowned restaurants. Pierre Gagnaire, the first maestro to become Szilárd Lőrincz’s mentor, is a landmark of the luxury industry, the king of a gastronomic empire and an exquisite culinary art genius.

Always relevant in a continuously changing world, Gagnaire has been claiming his excellence titles for more than four decades, constantly reshaping his legend through the fusion fantasies he proposes in his restaurants in Paris, London, Dubai, Seoul, Las Vegas or Tokyo, boasting three Michelin stars. His second traineeship took him to the Lyon-born Claude Bosi’s famous Bibendum, Michelin House, a reputable school for those striving for perfection in the culinary art.

One Soul, cool-dining with a soul.

During his years of traineeship, he continued to pursue his academic education. AHA Group’s decision to open a new gastronomic-profile school, TASTE Culinary Business Academy, was yet another opportunity for Szilárd, who was one of the first students with a passion for cuisine to be offered the chance to attend these courses. He thus obtained his second British degree in Culinary Business Management, a certification that attests his hospitality business managerial skills. Also interested in the gastronomy that intertwines regional and global cultural symbols, Szilárd came back to Brașov to complete his studies, and opened his own business, the One Soul Restaurant, a vanguardist concept that translates the principles of European gastronomy excellence into an accurate formula, accessible to all. “What we do is unique, personal and inedited, just like the soul.

It is the soul that we all put into this new journey, the soul that a whole team puts into this endeavor. I really enjoy personally meeting our guests, so that I can share all these emotions with them. When you meet your cook, the place gains a soul. And when people can feel that soul, they will always want to come back. This place needed a soul, a unique emotional touch, which actually is the big secret of everlasting connections, and also the only thing money cannot buy”, said Szilárd Lőrincz.