As General Manager, Gergely oversaw the selection of restaurant and beverage partners, the implementation of kitchen systems and supplier networks, the building of the management team, and the development of the marketing strategy.

Since the Market’s opening in September 2025, he has been responsible for the full operation of the venue, managing everything from daily operations to coordinating music programmes.

Gergely  previously gained experience in several prestigious domestic and international hospitality projects, including the development of Kimpton BEM Budapest and Melea – The Health Concept Hotel, as well as working with the teams at InterContinental Budapest, Buddha-Bar Hotel, and five-star hotels in Dubai and Provence.

Since 2018, he has also been a co-owner of Bor és Más, a wine retail company.

1. Where did you grow up?

I grew up Budapest, with summer vacations with my grandparents near the Hungarian-Croatian border.

2. If you could be an expat anywhere in the world, where would you choose?

Provence or Portugal.

3. What would you miss most if you moved away from Hungary?

Desserts and the Budapest city vibes.

4. Friends are in Budapest for a weekend – what must they absolutely see and do?

Friends from another country…Visit the Pest side, get on Tram 2 next to the Parliament, go up to the Castle District and walk along the walls, try one of the thermal baths, have dinner at Time Out Market :), visit Heroes’ Square and one of the museums, or the Zoo if with kids, have a cocktail at Four Season’s Múzsa Bár, and see one of the rooftop bars in the city.

5. What is your favourite place in Hungary?

Tokaj.

6. Buda or Pest side?

100% Buda.

7. What did you study, and how did it prepare you for a career in hospitality?

From 1993, I decided to apply to Gundel Technical School, continuing my studies at BGF, now called Budapest University of Economics and Business. I was also part of the culinary team during my mandatory army service.

8. What was your first-ever job or entry into the professional world?

In 1996, I was part of the new generation of servers joining the Fortuna Restaurant in the Castle District, working there with now-legendary hospitality leaders and professionals.

9. What do you like most about your job as General Manager at Time Out Market Budapest?

That no day is ever the same… new day, new challenges, new opportunities, new problems, new things to test or try, new guests.

10. If someone has never heard of Time Out Market Budapest, how would you describe it in a few sentences?

Time Out Market Budapest is a food and cultural market that brings the best of the city – and beyond – together under one roof. Showcasing a curated mix of top chefs, restaurateurs, drinks, and cultural experiences, it is the first Time Out Market to open in Central and Eastern Europe.

The Market in Budapest combines food, drinks, local culture, music, and creativity in a dynamic space featuring eleven culinary concepts, three bars, five event spaces, and around 540 seats.

11. What kinds of events and programmes can visitors enjoy at Time Out Market Budapest?

Budapest’s cultural life is just as vibrant as its gastronomy, and Time Out Market Budapest brings together the very best of both throughout the year with a diverse range of programmes and events that celebrate the city’s flavours and cultural diversity. 

The Market offers a vibrant weekly programme of concerts, performances, family activities, workshops, wine tastings, quiz nights, and live sports screenings, all curated by Time Out Market Budapest. 

Mondays feature live piano evenings, Tuesdays bring jazz music, Wednesdays offer intimate performances, and Thursdays through Saturdays showcase electronic music and DJ nights. Sundays are dedicated to families with fun activities for children. Most events are free, making the Market an accessible cultural hub for everyone.

12. What dish at Time Out Market Budapest would you recommend no visitor should miss?

Same question as “what is your favourite child” from the three I have… At Time Out Market Budapest we have 11 kitchens = 11 “children”. I can pick my favourite food from each kitchen, but it is impossible to pick one dish from the 100 available.

13. What is your favourite cuisine?

I like classic French or Italian food.

14. If you weren’t working in hospitality, what career would you choose?

I would work in the wine trade.

15. Book or movie?

I love to read, but it is difficult while you sleep… on the other hand, it is very easy to “watch a movie” while sleeping.

16. Wine or champagne?

Both… Tokaji first, champagne after… maybe a bit of Port wine at the end.

17. Which achievement in your career are you most pleased about?

Ten years working abroad, with lots of memories and achievements: opening the Buddha-Bar in Budapest as an FB Director, holding the same position at InterContinental, opening the new Kimpton BEM Hotel. And as a hobby in wines: to be a Knight or Chevalier in French, of the Ordre des Coteaux de Champagne, and also a Knight of two other wine regions.

18. Do you have a professional role model or mentor who has influenced your career?

I had several key figures during my 30+ years in hospitality. At every stage of my career I was lucky enough to see and work with some of the most talented — some might call legendary — hospitality figures, both abroad and in Hungary. It would be difficult to pick just one.

19. What’s a job you would definitely never want?

Any job with no human interaction… IT, for example, or anything involving data processing.

20. What advice would you give to young hospitality professionals?

Hospitality is the most challenging job there is, but everyone must learn the business side of it, not just the service side. Stay curious — always be ready to learn, always be ready to start over.