Home Page2019-01-16T05:54:18+00:00

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

Pascal Walter

Export Manager, MEIKO GREEN Waste Solutions

Pascal Walter has been responsible for developing and entering the new markets since Meiko GREEN was founded. Prior to that, he was responsible for sales in Switzerland for the predecessor company. For many well-known hotels and hotel chains, for example, he has been involved in the optimization of food waste management processes with one of the MEIKO GREEN Waste Solutions

Dr. Michael Meirer

Product Manager, Meiko Green Waste Solutions

Dr. Michael Meirer holds a degree in environmental protection and energy technology and owned a small consulting company focusing on the recycling industry. Since joining MEIKO GREEN as a Product Manager, he has been mainly responsible for the connection between the kitchen and the subsequent recycling process of food waste in order to perfectly close the loop.

Erika Marosán

Key Account Manager, Lantmännen Unibake Hungary

I have started to work for Lantmännen Unibake Hungary in December 2017 as a Key Account Manager.
• I’m responsible for business development with our actual and potential customers in Hungary including the retail and HoReCa segment, some of the Hungarian wholesalers.

Before I joined to the Bakery business I was working for almost 20 years in the dairy business.
I have acquired experience in the sales of premium quality and semi-finished products developed for customers’ need at international companies.

• I have started my carrier at Danone as purchaser of ingredients and fruit preparations for the Hungarian production plant.

• At Sias Bohemia (the producer of fruit and vegetable preparations for dairies in Czech Republic) I was selling their products for the export markets: Hungary, Croatia, Serbia, Romania and Bulgaria as export sales manager. I was located in Budapest but traveled regularly to customers and our Czech production plant.

• At Schaerdinger Hungary (subsidiary of Berglandmilch - the biggest Austrian dairy company) in Budapest as company and sales manager I developed the business with international and national retailers, we had our office in Budapest with 3 employees.

Marc Bonsmann

Sales Manager Europe, Koppert Cress

Marc Bonsmann is Manager of Sales EU at Koppert Cress where Marc creates marketing strategies for the European Horeca business.
Marc has worked with big foodservice brands in Germany and internationally such as Fuchs Gewürze, Mövenpick, Hyatt hotels and the german highway gastronomy. Marc develops strategies for gastronomy also as for wholesalers to increase their business sales. Working on a modern guideline for food consumption and effects on the humans he likes to try new ways.
As a former hockey player he loves to watch gams of national teams as much as spending time with his family to reset and refresh.
You can email marc@koppertcress.com or go to www.koppertcress.com to contact him whenever you like to get to know more about the new way of feeding the planet.

Ole Lyngdahl Olsen

Vice President Sales, ScanBox

A strategic and results-driven senior sales executive with 18 years of experience in global sales and marketing. Experienced and successful in selling Business to Business to new channels and markets. Developed a successful and dynamic sales organization, with a strong team spirit. Headed customer based innovation for new strategic partners, who before was competitors! Developed new strategy and business plans.

Nathalie Jeanguillaume

Export Department Manager, COMATEC

Nathalie Jeanguillaume has joined Comatec ‘s team since 6 years now. First to handle all the logistics for the major export orders and now to develop and to animate the distribution network all other the foreign countries where Comatec is present. For her, working in this world of events and culinary chefs is always motivating and challenging.
Today, the market wants new trends, new material for their presentation and Comatec is focus to dedicate its creations to give them the possibility to showcase their recipes in innovative and design products.

Peter Somodi

Managing Director, Christeyns Hungary

Peter Somodi is the MD of Christeyns Hungary, a leading provider of hygiene solutions for the HORECA market.
Before starting up Christeyns in his home country Peter worked four years in the Netherlands as marketing manager for Unilever’s professional products and spent three years in Austria as Diversey’s marketing and technical director.
Ten years ago Peter incorporated Christeyns in Hungary and developed the business to become the market leader in the field of professional textile laundering thanks to the service provided for the partners.
Customers benefit from the broad experience Peter gained during his 25 years in the business of professional cleaning and hygiene systems.
With major interest in motor racing and sports Peter enjoys all aspects of his lifestyle.
Peter is a graduated chemist and has an MBA.

Gabor Zab

Commercial Director, Kométa 99

Gabor Zab is the Commercial Director of Kométa 99, the 2nd largest Meat and Meat Processed Products supplier of Hungary. Mr Zab has spent 22 years in the FMCG business, not only in Hungary but altogether in 14 European countries. Before joining the Meat Industry innovator Kometa 99, he has worked extensively in the beverage business, for companies such as Pepsi, Heinekem or Red Bull. At Kométa 99 his intention is to supply all 5 stars hotels in Hungary with the Kométa 99 premium portfolio: among others Prosciutto Crudo, Giusto Baked Turkey Ham, Buonissimo Cotto Ham and Kométa Premium Hungarian Winter Salami.

Maki Stevenson

Founder and CEO, Culinary Institute of Europe

Maki Stevenson received her diploma from Natural Gourmet Institute for Health and Culinary Arts in New York in 2004, and began working at Megu Restaurant, which represents modern Japanese cuisine. The following year she became chef at Craft Restaurant in Manhattan. Upon arrival to Hungary she started her own cookery school called Makifood in 2007. The course curriculum reflects Maki's food philosophy: simple, easy-to-prepare, yet delicious and healthy foods, as much as possible from local and seasonal ingredients.
In 2016, she has co-funded Culinary Institute of Europe in Budapest, which provides a one year long professional training program in culinary arts. In 2017, she was appointed as Goodwill Ambassador of Japanese cuisine by the Ministry of Agriculture, Forestry and Fisheries of Japan.

András Timar

CEO, Welldon Restaurant Consulting

András Timar, in the past 20 years, has participated as a creative director, marketing and communications manager in several bars, clubs, taverns, restaurants and events in Hungary. His restaurant marketing themed publications continue to appear in different gastronomic magazines.
He built the brand for Pomodoro Italian restaurants and gastronomy chain, Hummus Bar Budapest chain, LisztFest, Kürtőskalács Fest and and lots of others.

Balázs Cseh

President, Hungarian Food Bank Association

Balázs Cseh is a senior consultant with 15 years experience in food surplus redistribution. As a member of the founding team he has participated in the organisation of the Hungarian Food Bank Association where he has been president since 2005. Balázs has a strong expertise in food waste reduction projects. Working in the management of the Food Bank he has developed intensive food chain and related public authority relations, started and executed new innovative projects in the field of food surplus redistribution. From 2009 he is also a member of the Board of Directors of the European Federation of Food Banks. He is participating in various food waste related EU funded research and innovation projects as well and he is also a member of the EU Platform on Food Losses and Food Waste organised by the European Commission.

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

To all speakers

Pascal Walter

Export Manager, MEIKO GREEN Waste Solutions

Dr. Michael Meirer

Product Manager, Meiko Green Waste Solutions

Erika Marosán

Key Account Manager, Lantmännen Unibake Hungary

Marc Bonsmann

Sales Manager Europe, Koppert Cress

Ole Lyngdahl Olsen

Vice President Sales, ScanBox

Nathalie Jeanguillaume

Export Department Manager, COMATEC

Peter Somodi

Managing Director, Christeyns Hungary

Gabor Zab

Commercial Director, Kométa 99

Maki Stevenson

Founder and CEO, Culinary Institute of Europe

András Timar

CEO, Welldon Restaurant Consulting

Balázs Cseh

President, Hungarian Food Bank Association

Tiago Sabarigo

Head Chef, Costes Downtown

Gergely Borsos

Director of Food & Beverage, InterContinental Budapest

Roy Zsidai

CEO, Zsidai Group

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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