3 result(s) for renewal in Interviews
Interview 2: György Beck, Chairman, Vodafone Hungary
- 22 May 2012 12:00 PM
1. What’s been happening at work and at home since your first Xpat Interview?
Xpat Interview: Gábor Galla, Former CEO of Hungarian Tourism Agency
- 2 Jul 2010 12:00 PM
Gábor Galla graduated from the College of Hotel, Catering and Tourism in 1974, and obtained his doctorate at the Budapest University of Economics in 1981. During his studies he spent a year in Tanzania, where he was deputy general manager at Hallways Hotels Overseas Ltd. He has 30 years of experience in the tourism business.
Updated: Szabina Szulló, Former Executive Chef At Onyx Restaurant
- 31 Jul 2009 12:00 PM
I have been the executive chef of the Gerbeaud House and Onyx Restaurant since 2004. I have risen slowly in the hierarchy through promotion by seniority and step by step I became chef de partie. As a trainee, I could get an insight of the world's couisines led by an Austrian, a French, and a Swiss chef. Today the firm running the house is committed to steady renewal and to the realization of my ...
Interview 2: György Beck, Chairman, Vodafone Hungary
- 22 May 2012 12:00 PM
1. What’s been happening at work and at home since your first Xpat Interview?
Xpat Interview: Gábor Galla, Former CEO of Hungarian Tourism Agency
- 2 Jul 2010 12:00 PM
Gábor Galla graduated from the College of Hotel, Catering and Tourism in 1974, and obtained his doctorate at the Budapest University of Economics in 1981. During his studies he spent a year in Tanzania, where he was deputy general manager at Hallways Hotels Overseas Ltd. He has 30 years of experience in the tourism business.
Updated: Szabina Szulló, Former Executive Chef At Onyx Restaurant
- 31 Jul 2009 12:00 PM
I have been the executive chef of the Gerbeaud House and Onyx Restaurant since 2004. I have risen slowly in the hierarchy through promotion by seniority and step by step I became chef de partie. As a trainee, I could get an insight of the world's couisines led by an Austrian, a French, and a Swiss chef. Today the firm running the house is committed to steady renewal and to the realization of my ...