To keep the high level of gastronomy and service Baraka offers, it takes a special group of dedicated, passionate people. Together, our team keeps pushing the bar higher in the Budapest restaurant scene.
   
Leora and David Seboek Restauranteur, Baker

Baraka was our first child and we have seen it grow immensely since its days as one of the first quality contemporary restaurants to hit the Budapest dining scene. Baraka is a vehicle for Leora to show her design skills, where she uses her "less is more" philosophy, choosing only natural materials in great combinations and paying attention to the smallest of details. David learned baking and pastry through on the job training in Manhattan and in The Loire Valley in France. These experiences gave him the basics of which to build his career. Since opening, David has always been part of the pastry team and baking the artisan bread, which has become his passion. At home Leora and David are raising their three children, Ethan, Jonathan and Gabrielle, in a very multinational environment.

Leora and David Seboek
Restauranteur, Baker

Baraka was our first child and we have seen it grow immensely since its days as one of the first quality contemporary restaurants to hit the Budapest dining scene. Baraka is a vehicle for Leora to show her design skills, where she uses her "less is more" philosophy, choosing only natural materials in great combinations and paying attention to the smallest of details. David learned baking and pastry through on the job training in Manhattan and in The Loire Valley in France. These experiences gave him the basics of which to build his career. Since opening, David has always been part of the pastry team and baking the artisan bread, which has become his passion. At home Leora and David are raising their three children, Ethan, Jonathan and Gabrielle, in a very multinational environment.

   
André Bicalho, Chef

We love seeing the world through André's magical eye for taste and texture. He is one of the most inspiring chefs we have met, and we are proud to work together and support each other. Food is his passion in life since he took his first steps into the kitchen with his grandmother in Brazil. André lived in different metropolitan cities in Spain, France, Italy, the UK and Brazil. Those places, and the local and global diversity of products and cuisines available there, are at the root of his passion, and he is comfortable exploring and innovating with ingredients from all over the world. Add to that the many culinary experiences André has had (from event organiser to private catering chef, from food truck cool to a long term two Michelin star apprenticeship), it comes as no surprise then that he has a characteristically strong focus on perfection, always challenging the status quo to rise to a higher level of gastronomic delight for our customers, by focusing on detail in all aspects of the fine dining experience.

André Bicalho, Chef

We love seeing the world through André's magical eye for taste and texture. He is one of the most inspiring chefs we have met, and we are proud to work together and support each other. Food is his passion in life since he took his first steps into the kitchen with his grandmother in Brazil. André lived in different metropolitan cities in Spain, France, Italy, the UK and Brazil. Those places, and the local and global diversity of products and cuisines available there, are at the root of his passion, and he is comfortable exploring and innovating with ingredients from all over the world. Add to that the many culinary experiences André has had (from event organiser to private catering chef, from food truck cool to a long term two Michelin star apprenticeship), it comes as no surprise then that he has a characteristically strong focus on perfection, always challenging the status quo to rise to a higher level of gastronomic delight for our customers, by focusing on detail in all aspects of the fine dining experience.

   
Besenyei Balázs, Sous Chef Sous Chef

Balázs took his passion for cooking and decided to make it his career after completing his studies in economics. The cook's life has opened creative doors for him that has taken him places he never would have imagined as a child. He worked In Scotland for 2 years and has brought back a great work ethic and attitude that is constantly getting stronger, working as sous chef under Chef André Bicalho. We are so excited to see where his passion and dedication will take him. He's sure to be a future leader in the Hungarian gastronomic scene.

Besenyei Balázs, Sous Chef
Sous Chef

Balázs took his passion for cooking and decided to make it his career after completing his studies in economics. The cook's life has opened creative doors for him that has taken him places he never would have imagined as a child. He worked In Scotland for 2 years and has brought back a great work ethic and attitude that is constantly getting stronger, working as sous chef under Chef André Bicalho. We are so excited to see where his passion and dedication will take him. He's sure to be a future leader in the Hungarian gastronomic scene.

   
Kornél Kovács, Floor Manager

During his studies in high school he became familiar with hospitality accidentally by helping out a close friend occasionally in his family run restaurant. He fell in love with the whole atmosphere immediately and decided to continue his future professional career within the industry instead of university. In the first few years he worked in a few local restaurants and learned the basics but he also wanted to develop his skills in international level, therefore he decided to move to the United Kingdom. In England he was employed by several award winning fine dining or Michelin star restaurants mostly as a supervisor or a manager. His professional highlight was winning Oliver Awards Best Service for four years in a row. His motivation is the same everywhere, he does his best to provide a memorable experience to guests all the times. 

Kornél Kovács, Floor Manager

During his studies in high school he became familiar with hospitality accidentally by helping out a close friend occasionally in his family run restaurant. He fell in love with the whole atmosphere immediately and decided to continue his future professional career within the industry instead of university. In the first few years he worked in a few local restaurants and learned the basics but he also wanted to develop his skills in international level, therefore he decided to move to the United Kingdom. In England he was employed by several award winning fine dining or Michelin star restaurants mostly as a supervisor or a manager. His professional highlight was winning Oliver Awards Best Service for four years in a row. His motivation is the same everywhere, he does his best to provide a memorable experience to guests all the times. 

   
Gergely Bitai, Sommelier

A real sommelier is like a talented story-teller: he could spend hours with telling exciting and inspiring stories about one single drop of an en excellent quality wine, teach others the hidden secrets contained inside each and every bottle, grapes, cuvées, and through the art of wine-making: about the life itself. Gergő is our head sommelier, who could share his passion with every our guest by always choosing the adequate wine for the selected dish.

Gergely Bitai, Sommelier

A real sommelier is like a talented story-teller: he could spend hours with telling exciting and inspiring stories about one single drop of an en excellent quality wine, teach others the hidden secrets contained inside each and every bottle, grapes, cuvées, and through the art of wine-making: about the life itself. Gergő is our head sommelier, who could share his passion with every our guest by always choosing the adequate wine for the selected dish.

   
Attila Sutus, Sommelier

From working at a 3 Michelin stars restaurant in London and attending some of the most sophisticated wine schools in the world: WSET (high level wine & spirit degree), Court of Master Sommelier, Michael Schuster Bordeaux Index, Gerard Basset Master Sommelier (then the world’s top sommelier). Citing Attila: “I’ve met the world’s top wine experts and different wine styles through these people. I believe Baraka should be amongst the best in the world as well.” 

Attila Sutus, Sommelier

From working at a 3 Michelin stars restaurant in London and attending some of the most sophisticated wine schools in the world: WSET (high level wine & spirit degree), Court of Master Sommelier, Michael Schuster Bordeaux Index, Gerard Basset Master Sommelier (then the world’s top sommelier). Citing Attila: “I’ve met the world’s top wine experts and different wine styles through these people. I believe Baraka should be amongst the best in the world as well.” 

   
Gergely Pongrácz, Sommelier

After 10 years working in the gastronomy world, Geri decided to learn as much as possible about Hungarian wines, so he self trained himself to become a sommelier. After three years of dealing mainly with Hungarian wines working in a wine bar, he decided it was time to move on to become more knowledgable in international wines, which lead him to Baraka.   His passion for wine and food is what makes him a success at his position. He enjoys working with our team and finds it challenging but fun to find wines to pair well with the fusion cuisine of Baraka. It is his focus to keep up with current trends and constantly learn about local and foreign wines.

Gergely Pongrácz, Sommelier

After 10 years working in the gastronomy world, Geri decided to learn as much as possible about Hungarian wines, so he self trained himself to become a sommelier. After three years of dealing mainly with Hungarian wines working in a wine bar, he decided it was time to move on to become more knowledgable in international wines, which lead him to Baraka.   His passion for wine and food is what makes him a success at his position. He enjoys working with our team and finds it challenging but fun to find wines to pair well with the fusion cuisine of Baraka. It is his focus to keep up with current trends and constantly learn about local and foreign wines.

   
Bertram Susán, Head Waiter

Sport and gastronomy are both the most important part of my life since I was born.  It is incredible how many things I have learnt by the handball during my childhood and now day by day I use this knowledge and feel the desire to improve my profession. As a professional player my motivation was always to make the audience smile, as a waiter my goal is the same during service.  Baraka has an international team in the heart of the city with very ambitious owners who are really open minded. Honestly the whole team works together as a family and we often spend our holidays together also. I am thankful for my parents because they showed me what precicison and perfectcionism means and this way I try to give 100% to represent our chef’s and manager’s philosophy towards our guests    

Bertram Susán, Head Waiter

Sport and gastronomy are both the most important part of my life since I was born.  It is incredible how many things I have learnt by the handball during my childhood and now day by day I use this knowledge and feel the desire to improve my profession. As a professional player my motivation was always to make the audience smile, as a waiter my goal is the same during service.  Baraka has an international team in the heart of the city with very ambitious owners who are really open minded. Honestly the whole team works together as a family and we often spend our holidays together also. I am thankful for my parents because they showed me what precicison and perfectcionism means and this way I try to give 100% to represent our chef’s and manager’s philosophy towards our guests    

   
Office

Novák László, Mester Zsófia

Office

Novák László, Mester Zsófia

   
Kitchen

André Wilson Dias Bicalho, Balázs Besenyei, Diego Omar Bautista, Rafaela Damascena, Balázs Esze, Emese Kocsis

Kitchen

André Wilson Dias Bicalho, Balázs Besenyei, Diego Omar Bautista, Rafaela Damascena, Balázs Esze, Emese Kocsis

   
Dining room

Kornál Kovács, Gergely Bitai, Gergely Pongrácz, Susan Bertram, Sándor Papp, Anikó Buday

Dining room

Kornál Kovács, Gergely Bitai, Gergely Pongrácz, Susan Bertram, Sándor Papp, Anikó Buday

   
Collaborates

DVM Group / Desig Focus, Fónyad Dóra - architecture / Batár Zsolt - interior photographer / Fekete Antonio - food photographer / Fónyad Orsolya - PR

Collaborates

DVM Group / Desig Focus, Fónyad Dóra - architecture / Batár Zsolt - interior photographer / Fekete Antonio - food photographer / Fónyad Orsolya - PR

   
Join our team

We dedicate our daily lives to creating a special experience of fine dining with a warm high quality of service, creativity of dishes and drinks in our beautiful restaurant. We encourage a culture of curiosity, passion, harmony, fun and honesty.

We seek service-minded, talented, and innovative individuals who can help us continue to offer our high standard. Baraka offers exciting opportunities that will challenge your abilities, expand your skills and reward your contributions in an atmosphere that encourages both personal and professional growth for all.

We are looking for:
- Waiter
For more informations please contact us: office@barakarestaurant.hu

Join our team

We dedicate our daily lives to creating a special experience of fine dining with a warm high quality of service, creativity of dishes and drinks in our beautiful restaurant. We encourage a culture of curiosity, passion, harmony, fun and honesty.

We seek service-minded, talented, and innovative individuals who can help us continue to offer our high standard. Baraka offers exciting opportunities that will challenge your abilities, expand your skills and reward your contributions in an atmosphere that encourages both personal and professional growth for all.

We are looking for:
- Waiter
For more informations please contact us: office@barakarestaurant.hu