Chef Oliver Benda
Young, ambitious and determined, Oliver Benda is a Hungarian chef currently running his own take-away eatery in the heart of Old Town Limassol whilst consulting for various restaurants.
His talent and dedication defies all barriers of age as he has been working relentlessly in his profession from the very beginning of his culinary journey.
Prior to finishing his studies in Gödöllő, Hungary, he attained valuable experience working as a trainee chef in a multitude of prestigious hotels and restaurants. This includes a placement year in the exquisite ‘Grand Hotel Budapest’ and the position of ‘à la carte chef’ in a popular Italian restaurant, further broadening his knowledge of the culinary arts and fuelling his passion for growth.
After assuming the position of chef and co-opening a restaurant in the affluent Buda side of Budapest, he made the decision to escape his limitations in Hungary and pursue his career in Cyprus.
It was not long after his arrival in Limassol, that he was welcomed into the Columbia Plaza. Throughout the course of three years, he worked as a sous chef in the Columbia Steakhouse and obtained the position of banqueting chef for the company.
With the desire to express his knowledge of French, Hungarian, Italian and Mediterranean cuisine and to further evolve his career, he opened ‘Oliver’s Kitchen’ in the bustling Old Town of Limassol with associate fellow chef and good friend Barnabas Tim. Oliver’s Kitchen acts as a celebration for the new, creative and bold flavours produced by the journeys of these two passionate chefs.
Chef Oliver is a person that is always willing to learn something new and different yet a person that always stays true to the use of home-made and fresh ingredients and his vision of high standards and excellent quality.
Contact: Oliver Benda
Tel: 96 403 485
Chef Barnabas Tim
Barnabas Tim is a Hungarian chef currently working in Oliver’s Kitchen, an international take-away eatery in the cosmopolitan centre of the Limassol’s Old Town.
He has been meticulously trained in various restaurants of the highest standards, whilst undergoing studies in the Gourmond Commercial and Catering Industry Training School and Vocational Training school of Gödöllő.
During his studies, he had the opportunity to experience a wide array of work environments, ranging from the demanding catering of the Sziget festival to the precision and pursuit of excellence he has encountered in the famous Gundel restaurant. This has made him very adaptable in different environments and excellent at working under pressure.
Upon finishing his studies in Gödöllő, his work reflected his commitment and passion and he was awarded a full-time position as junior sous chef in the Gundel restaurant, one of the oldest and most sought after restaurants in the culinary sphere of Budapest.
After two years of working in the Gundel restaurant, he decided to expand his knowledge of the culinary arts and moved to Cyprus, working for the Columbia Plaza, where he has had the ability to learn and incorporate Mediterranean cuisine to his gastronomic prowess. This has made him more versatile and adaptable and has aided him in his professionalism and style.
His knowledge includes French, Hungarian and Mediterranean cuisine and he is constantly working to explore new techniques and styles in order to grow and expand in his industry.
Contact: Barnabas Tim
Tel: 96 087 151
Chef Mihaly Vorak
Hungarian Chef Mihaly Vorak was born in Budapest and is currently Executive Chef at Cookshop Restaurant in Nicosia.
He began his career in 1999, after finishing his Culinary School studies in Kiskunhalas, Hungary. He gained important experience by working in busy, traditional restaurants and in 2005, moved to Cyprus where he fine-tuned his skills in a variety of techniques. He also mastered culinary arts of other nations and garnered important knowledge of Cypriot, Italian, Spanish and French cuisine.
It was this experience which helped him attain the Chef position for the Embassy of Hungary in Cyprus. After 3 years, he was appointed Chef of the Hungarian Permanent Representation to the EU in Brussels, which gave him the opportunity to work under the highest of standards.
Following his return to Cyprus, Chef Vorak has worked in some of Cyprus’ finest restaurants. He has participated in many Festivals including the Cyprus International Food Festival where his demonstrations received rave reviews and in the Athens Hungarian Gastro Event in 2017. He has been a Guest Chef on Cyprus Broadcasting Corporation’s morning TV programme Kali sas Mera and in 2016 received Best Price Awards from the Cyprus Eating Awards.
His ability to work well under pressure, while always maintaining high standards and excellent quality make him sought after, as well as his continued interest in learning new techniques in the culinary sphere.