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Where horeca
meets business

Leaders in Horeca CEE-CIS Summit is the only business to business platform that brings together most prominent decision makers from across the region representing the global and regional hotel chains, restaurants, cafes and bars to procure solutions for their current and future projects.
Committed to boosting the region’s presence on the global landscape, Leaders in Horeca CEE-CIS develops, celebrates and connects the business community, providing a unique opportunity to learn from and get inspired by leaders, luminaries, and legends from within and outside the industry and champion the potential the CEE-CIS region, explore new project requirements, set future business plans and appreciate breathtaking innovations in food serving industry.

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Qualifying the Market

Researching, analyzing and prequalifying the buyers and their projects, we make sure you capitalize on potential leads maximize business opportunity

Bringing Global Leaders

The only gathering that host global industry leaders that share their business expertise, insights on future opportunities, future project requirements and buying strategy

Breakthrough Insights

Connecting prequalified projects and their pre-screened buyers, we ensure that every opportunity focuses only on your success

Ultimate Buyer Access

Addressing the most critical topics in the industry, the summit explores the most innovative strategies and effective business solutions, bringing the most daring and unique ideas to life

HORECA
LEADERS

Key Leaders in the Horeca industry

Tiago Sabarigo

Head Chef, Costes Downtown

Culinary trained portugese Chef with experience working in various high-end kitchens, since his age of 22. A very passionate chef, often looking to explore new gastronomic ways. A honest and helpful person with a positive sense of humour, a perfectionist, very loyal and always hard working.
His background:
Four Seasons Hotel Ritz Lisbon, Petrus by Gordon Ramsay London, Texture Restaurant London
His Biggest influence food wise was Aggi Sverrisson , chef patron of Texture Restaurant.
Whilst motivational mentor Gordan Ramsay for standards and mentality in his kitchens.

Gergely Borsos

Director of Food & Beverage, Intercontinental Budapest,

Seasoned hotelier with international exposure in France, Ireland and the Middle East. Results focused, with a proven track record of delivering revenue growth and increased profitability through product innovation, active cost management and a focus on developing cohesive teams

Roy Zsidai

CEO, Zsidai Group

CEO and managing director of the 36-year old family business, the Zsidai Gastronomy Group, Mr. Zoltan Roy Zsidai has a key role in the Hungarian gastro scene too. Mr. Zsidai is the founder and member of board of Academy of Pannon Gastronomy, member of Bocuse d’Or Academy and Pro Tourism awarded restaurateur who has a strong business background by working for multinational strategic consultant companies until 2006 such as Rolandberger and BCG, and by university studies in Harvard, Cornell and Georgetown.

History of the Zsidai Group leads back to 1982 when Roy’s parents opened Budapest’s first private café, the Café Pierrot in the Buda Castle.

Roy joined the family business in 2006 and thanks to Roy’s strategic mindset and leadership, since then the company has grown and developed, and today owns 20 restaurants, cafés, terraces and 2 boutique hotels in Budapest, Vienna and Marbella. There are approximately 500 employees working in the group.

The company is currently working on its new location opening in Budapest, the Spíler Buda in the MOM Shopping Mall.

The Zsidai Group is also partner for international groups like the Jamie Oliver Group, the Kempinski Hotels and the Hungarian State Opera House.
For more information about the group please visit www.zsidai.com

Mathias Koch

President, Austrian Professional Hotel Association

Adrian Cummins

CEO, The Restaurants Association of Ireland

Chief Executive of the Restaurants Association of Ireland since 2009, Cummins has held the position of Chief Executive of Marketing English in Ireland and the Irish Hospitality Institute in the past. He currently holds a seat on the executive committee of the representative body for restaurants and hotels throughout Europe, called HOTREC. He also sits on various state boards including the Irish Tourist Industry Confederation, Food Safety Authority Catering Forum, Irish Drinks Industry Group, National Hygiene Partnership Committee, Irish Food Service Alliance, National Tourism Strategy Committee for The Gathering 2013, and the Irish Academy for Hospitality and Tourism, and is also involved in coaching various hurling teams, including the Knockbridge Hurling team.

Jose Avillez

2 stars Michelin star Portuguese chef and restaurateur, Belcanto

Portuguese and a chef, José Avillez' main focus is to promote Portuguese gastronomy and to contribute to making Portugal a top gastronomic destination. He's considered one of the great references of gastronomy in Portugal and has stood out because of his enterprising spirit and of his drive to keep pushing further.
His immense curiosity, his love for travelling and the constant drive to experiment and learn have contributed a great deal to his creativity and evolution, but the great source of inspiration is Portuguese cuisine. He defines himself as a chef who's passionate for cuisine and for his country and who embraces innovation and creativity without ever forgetting tradition, quality, authenticity and the worth of work.
José Avillez grew up near the ocean and a pine forest, in Cascais - this influenced his work quite a lot. He studied Business Communication in College, had private study lessons with the key author on traditional Portuguese gastronomy, Maria de Lourdes Modesto, and did many professional internships in several different restaurants in Portugal and abroad, such as El Bulli by Ferran Adrià, who transformed his concept of cuisine.
In 2008 he took on the role of executive chef in the emblematic restaurant Tavares, in Lisbon, the place where he'd later win his first Michelin star (2009). In 2011 he decided to open his own restaurants and today he has several restaurants in Lisbon and Porto, each with a different concept, but all expressing his passion for cuisine.
José Avillez has many dozens of enthusiastic collaborators who assist the restaurants' operation and help him develop his different projects, including his TV shows, books and signature wines.
Currently, what is it that excites and drives you forward?
"The moments of creativity, because it's when I feel the most pleasure and emotion in my life. My team, who helps me fulfil my dream - everyday I'm thankful to the people who work with me. Then there's the emotional commitment, having the chance to give... and in the kitchen, we give! Life is a journey and the important thing is to give and leave more than we take."

THE RESTAURANTS
- At Belcanto —distinguished with two Michelin stars and considered one of the 100 best restaurants in the world by the prestigious "The World's 50 Best Restaurants List"— José Avillez offers a revisited Portuguese cuisine in a sophisticated atmosphere that evokes the old romantic feel of Chiado. This is the style that truly defines José Avillez and expresses his creative evolution;
- Beco - Cabaret Gourmet is José Avillez' most surprising venue. This is a special place where haute-cuisine meets show business in an immersive and memorable experience. In this bohemian and sophisticated restaurant and bar inspired by the 1920's and 1950's clubs, there's a set tasting menu that is never revealed beforehand;
- Mini Bar is José Avillez' gourmet bar. Located inside Teatro São Luís, it has livened up Chiado's evenings and nights, offering a new entertainment concept. Monday to Sunday, from 7.00 p.m. onward, José Avillez proposes a Bar Menu, and small, varied and flavourful gastronomic experiences, along with wonder and fun that can be enjoyed in the bar area or at the tables reserved for dinner. This is not a traditional restaurant. Here, everything is not what it seems;
- Bairro do Avillez is an ample and surprising place with different, yet complementary gastronomic concepts inspired by the best Portuguese flavours. This is the most atypical of Lisbon's neighborhoods. Open every day from noon to midnight, here there's a Mercearia (gourmet deli) stocked with irresistible delicacies, a wonderful Taberna (tavern) for those who like hearty food, a Páteo where seafood and fish are king, and Cantina Peruana, with an offer of Peruvian contemporary cuisine signed by the Peruvian chef Diego Muñoz;
- Cantinho do Avillez is a relaxed meeting point in Lisbon (Chiado and Parque das Nações) and Porto that offers a good Portuguese-inspired cuisine influenced by the chef's travels, in a very comfortable atmosphere;
- Café Lisboa was created with the purpose of breathing new life into São Carlos' square. Café Lisboa is part of Teatro Nacional de São Carlos and has a wonderful terrace. At Café Lisboa, you can have coffee or a snack, eat lunch or dinner or simply enjoy a drink, any time, from noon to midnight, seven days a week;
- Pizzaria Lisboa is an old dream come true. José Avillez dreamed of opening a pizzeria ever since he was a young boy. Maybe because he was fascinated by the way pizza has travelled the world, maybe because he loves the fun, family-friendly atmosphere of pizzerias, or maybe because he loves a new challenge. Or, quite probably, for all of these reasons;
- Accepting El Corte Inglés Lisboa's challenge, he developed three different concepts for the Gourmet Experience: Tasca Chic, a sophisticated and contemporary restaurant of Portuguese traditional flavours, Jacaré, a vegetarian carnivore, and Barra Cascabel, a place with the best Mexican flavours that's the result of a partnership with chef Roberto Ruiz;
- Pitaria, a laid-back and informal place by José Avillez Group, with flavours inspired in Middle Eastern cuisine, served on pita bread;
- Cantina Zé Avillez serves the most traditional Portuguese flavours to two ample and bright rooms and to a terrace with a view to a garden drenched in Tagus' breeze;
OTHER PROJECTS
Together with José Bento dos Santos and the Quinta do Monte D'Oiro vineyard, José Avillez produced the JA wines with his signature: JA Red, JA White and JA Rosé;
José Avillez has also contributed to countless Portuguese and foreign books and authored "Um Chef em Sua Casa" (which translates as "A Chef in Your Home"), "Petiscar com Estilo" ("Snacking in Style"), "Cantinho do Avillez – As Receitas" ("Cantinho do Avillez – The Recipes") and "Combinações Improváveis" ("Improbabilicious"). José Avillez has also authored and hosted TV and radio shows.

Kim Rahbek

Co Founder, Sticks'n'Sushi

Sticks’n’Sushi serve high-quality, fresh food based on a unique combination of traditional sushi and yakitori sticks from the grill. So for those less keen on fish, there is a selection of chicken, pork, beef and vegetable skewers - all grilled fresh to order.

Attracting both families and trendsetters, Sticks’n’Sushi is known for making the fashionable, friendly and affordable.

Sticks’n’Sushi was founded 22 years ago by brothers Jens and Kim Rahbek and Thor Andersen.Taking inspiration from their half-Japanese, half-Danish background, they created a unique cuisine that combines two culinary traditions. This made Sticks’n’Sushi a dynamic and innovative force on the Danish gourmet scene.
Sticks’n’Sushi is one of the most successful restaurant groups in Denmark. Magazines and newspapers in the Nordic region have described Sticks’n’Sushi as the market leader in Japanese cuisine.
The concept took off with overwhelming speed and success. The freshness and the high quality of the food and the relaxed atmosphere made Sticks’n’Sushi one of Copenhagens busiest restaurants almost overnight. Today there are twelve Sticks’n’Sushi restaurants in Copenhagen, with more planned.

Dr. Ghassan Aidi

President, IHRA

Michael Butler

Corporate Director of F&B Europe and India - ‎Hyatt, Hyatt Hotels Corporation

In June 2015, Michael joined Hyatt International where he began working as Corporate F&B Director for Europe and India. Michael brings 29 years of UK and international experience from a broad range of hospitality businesses. Michael started his career in 1988 as a pizza maker for Domino’s Pizza and has built up his career from there.

From well-known non-hotel brands like Domino’s Pizza, Center Parcs, Select Service Partner, House of Fraser and Hotel groups like Scottish and Newcastle Hotels and lifestyle hotels like Morgan’s Hotel Group, Michael has always had a constant focus on food and beverage, both branded and unbranded.
Michaels role supports all of the Hyatt hotel brands from Select service through to Luxury for existing and new hotels. Michael key focus is to support the properties to help them differentiate and to develop world class food and beverage operations strategically and sustainably through a standalone business lens.

Philip Mahoney

Former VP Food & Drink, Radisson Hotel Group

Philip Mahoney is an experienced all rounder. He has the ‘cocktail mix’ of what it takes to advise on the ambitious BDC projects. Philip will be an instrumental player in the BDC organizational and project strategies.

In his 30-year career, Philip Mahoney has managed hotels in the UK, Croatia and Mauritius for Malmaison, Lonrho, De Vere, Radisson Blu and Regent Hotels before moving into regional responsibility for Radisson Blu and Hotel Missoni in the UK and Ireland. He moved into his current role of Vice President of F&D Carlson Rezidor, 3 years ago. Philip was on the Tourist Board, Chair of Hotels Association and Chamber of Commerce Board in Glasgow, the Chair of the British-Croatian Chamber of Commerce, a board member for the American Chamber of Commerce in Croatia and on the Zagreb Tourist Board.

Experience in linking company, brand and design strategies to concept and product development, pricing and cost initiatives, Philip has experience in working with Government organisations and businesses ranging from a restaurants, bar and hotels. He is currently the Food & Drink Vice President for the Carlson Rezidor Hotel Group in Europe, Middle East and Africa.

As an E3 Board Advisor, with his expertise he will keep the BDC Clients and Partners on their toes. His ‘no messing’ straight talking mixed with his satirical sense of humour will be an added value for the Belgium Design Council.

Rene Van Camp

Fomer Head of Restaurants & Bars, IHG

René is Head of Restaurants and Bars for IHG in Europe since September 2017. He is responsible for driving IHG’s Food and beverage agenda in all of its 700 hotels in Europe. Key initiatives are around developing bespoke restaurant and bar concepts for their InterContinental Hotels and Hotel Indigo, developing restaurant and bar concepts for scale, the roll out of Kimpton Hotels and Restaurants in Europe and transforming the Holiday Inn and Holiday Inn Express portfolio.

René holds a BBA in hospitality management and an MBA from the university of Maastricht. He has been with IHG for a total of 14 years and has worked in all global regions that IHG operates in. He worked in hotel operations in Paris, New York, Atlanta, Shanghai and Dubai and was responsible for the IHG Americas Food and Beverage program for company managed hotels. Most recently René lead the Kimpton expansion in Europe and opened the first hotel outside the Americas in Amsterdam.

To all speakers

Tiago Sabarigo

Head Chef, Costes Downtown

Gergely Borsos

Director of Food & Beverage, Intercontinental Budapest,

Roy Zsidai

CEO, Zsidai Group

Mathias Koch

President, Austrian Professional Hotel Association

Adrian Cummins

CEO, The Restaurants Association of Ireland

Jose Avillez

2 stars Michelin star Portuguese chef and restaurateur, Belcanto

Kim Rahbek

Co Founder, Sticks'n'Sushi

Dr. Ghassan Aidi

President, IHRA

Michael Butler

Corporate Director of F&B Europe and India - ‎Hyatt, Hyatt Hotels Corporation

Philip Mahoney

Former VP Food & Drink, Radisson Hotel Group

Rene Van Camp

Fomer Head of Restaurants & Bars, IHG

Creating
ultimate
opportunity

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Access to $120bl projects

100+ buyers

30+ global industry presenters

20+ hours of networking in 2 days

40+ pre-requested solution providers

100+ B2B meetings in 2 days

30+ international and regional media partners

Leaders
In Horeca
Testimonials

Christian De Barrin

CEO, HOTREC

It is very important to be part of this major event that promotes innovation in the industry. It's been very positive and  the atmosphere is very inspiring

Hans Koch

President, European Hotel Managers Association

I would like to thank International Business Council for creating such an interesting event which has so many great ideas Good luck for the next event I look forward to being a part of it again

Nicholas Kolarz

Managing Director, CEC UK

We  are very impressed by the level of participants! They are people we wanted to talk to for sometime but were not able to meet. We are impressed the by the quality and numbers of attendees!

Nikolay Roussev

Hotel Director, Grand Hotel Sofia

I have attended many events in Central-Eastern Europe but none that could match Leaders in Hospitality In terms of speakers great networking compact round table discussions audience participating in panel discussions I left the event by finding the solution from the industry gurus - how to tackle different issues that my hotel faces or would face in the future

Phillip Mahoney

Vice President Food & Beverage, Rezidor

It's an important event for us. We have lots of hotels in the region. It is  important to know what is happening in the industry here and make sure we are keeping in tune with trends

Phillipe Riazantsev

Area Sales Manager, Rouge

The delegates attending this event are in our target! It is very important to us to meet with them, interact with them and give them our contacts and contact of our distributors in the areas

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