After having worked in different hotels and restaurants for 10 years, he joined Marriott International in 1998 and was appointed Executive Chef at the Panama Marriott Hotel, being responsible for four restaurant and bar outlets.

In 2001 he was promoted to Executive Chef of the Mallorca Marriott Golf Resort & Spa, where he planned and executed a golf club restaurant. He became the Executive Chef of the Leipzig Marriott Hotel in 2004 where he was responsible for three restaurants. He was the Executive Chef at the Budapest Marriott from 2005 – 2008, after that he took over the responsibility of the Food & Beverage operations for the hotel.

Markus speaks English, Spanish and German. In his spare time he likes skiing and spending time in nature.

1. When did you arrive in Hungary and what brought you here?
In August 2005 due to my job.

2. Have you ever been an expatriate elsewhere?
I've been travelling and working abroad since I finished school. Spent 3 years in Spain, 1 year in Israel, and 2.5 years in Panama City. So far Hungary is my longest assignment.

3. What surprised you most about Hungary?
How hot the summers can be! Before arriving I had very little knowledge about the county, city, people and culture. I really appreciate the variety of what is here. Especially the ood & beverage heritage. Also was surprised about how good the wine is here. Also the high quality of the food/ingredients: still a traditional approach to producing a quality product. In the West, bio / grass-fed meat is marketed as such, here it is normal.

4. Friends are in Budapest for a weekend - what must they absolutely see and do?
Must see Peppers! - because of the view, as well as the food and beverages. Definitely put on some roller-blades and go around the city (chances to survive during the week-end are higher) and go from the 13th district to Hősök tere, and over Margit bridge and along the Rakpart, finish with a buzasör on Margit Island. Also I suggest to visit Etyek - good people out there, e.g. ’Sajtmester’. If the mother-in-law comes, go for a trip to Gödöllő to see the palace –then visit a csárda for typical Hungarian food and listen to a violin player.

5. What is your favourite Hungarian food?
Székelykáposzta a la Tibor - with ingredients like smoked sausages and spicy peppers.

6. What is never missing from your refrigerator?
A piece of good cheese -Italian Grana Padano for the pasta I love.

7. What is your favourite Hungarian word?
Nem tudom.

8. What do you miss most from home?
Good beer and Bavarian food.

9. What career other than yours would you love to pursue?
Would be a farmer who also makes wine – somewhere in South Europe – Tuscany for example.

10. What's a job you would definitely never want?
President of Hungary.

11. Where did you spend your last vacation?
Last winter I went skiing in Austria, we stayed in a cottage and cooked székelykáposzta in a bogrács.

12. Where do you hope to spend your next holiday?
I’m going to Bordeaux to make a tour up the French coast-line, to enjoy good food and wine.

13. What was your favourite band, film, or hobby as a teen?
Music: Red Hot Chilli Peppers. Film: James Bond Hobby: I loved soccer

14. What can't you resist?
Spaghetti vongole.

15. Red wine or white?
Red from Gere Tamás, one called Attila is amazing if rather expensive – I had the pleasure of tasting it in Villány.

16. Book or movie?
On the beach a book.

17. Morning person or night person?
Night person.

18. Which social issue do you feel most strongly about?
Social inequality.

19. Buda or Pest side?
I live in Pest, so it’s Pest.

20. What would you say is your personal motto?
Carpe Diem!