Sugar Décor - Confectionary Art - Sugar Art - Cape Town, South Africa
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Peter Gyorgyicsek - Hungarian Master Pastry Chef

Continued Education
2003 Fabilo International School, Rikkenbach, Switzerland - Sugar Art course
2003 Mario Romani Airbrush School, Milan, Italy - Airbrush course
2000-2001 TAVERNA School for Catering and Tourism, Budapest, Hungary - Catering Manager
1996 Robert Oppeneder School of Décor and Confectionery Art, Munich - Sugar Course
1995-1996 SERVAS Technical School for Catering, Budapest, Hungary - Waiter training
1992-1995 Technical School for Catering, Budapest, Hungary - Final Examination and Matric
1989-1992 TAVERNA Polytechnic for Catering, Budapest, Hungary - Traineeship as chef and confectioner

Professional Experience
2006 The Table Bay Hotel, Sun International Hotels, Cape Town, South-Africa - Head Pastry Chef
2004-2006 Sante Winelands Hotel & Wellness Centre, Stellenbosch, South-Africa - Executive Pastry Chef
2003-2004 Luthi Confectionary, Meiringen, Switzerland - Assistant Pastry Chef
2001-2002 Self-employed, Hungary - Preparation and sale of sugar decorations
1999-2000 Pataki Confectionary, Erd, Hungary - Chef de Partie
1998-1999 Vitalhotel Sonnenschein, Niederau-Wildschonau, Austria - Demi-Chef de Partie
1996-1998 Kuralpe-Kreuzhof Restaurant, Lautertal Oderwald, Germany - Commis Chef
1995-1996 SERVAS Technical School for Catering, Budapest, Hungary - Technical Assistant
1992-1994 Minerva Restaurant, Budapest, Hungary - Commis Chef

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Taverna Cup Gold Medal - Sugar Art UKBA 2001 Gold Medal - Sugar Art


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