3 result(s) for tribute in Interviews
Surprising Expats: Neil Wolstenholme, Ceramicist
- 28 Nov 2023 4:50 PM
This is part of a series of in-depth interviews with some surprising members of the community, written by Marion Merrick.
XpatLoop Interview: Daniel Vegel, Photographer
- 23 Mar 2017 11:00 AM
Daniel Vegel was born in Novi Sad, in former Yugoslavia. Now based in Budapest, he works as a professional photographer and videographer. For more then a decade he has worked as a photo reporter for HVG, a leading Hungarian economical weekly. During these years, he has received numerous awards and his work have been published in printed and online newspapers such as the New York Times, Financial ...
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 ...
Surprising Expats: Neil Wolstenholme, Ceramicist
- 28 Nov 2023 4:50 PM
This is part of a series of in-depth interviews with some surprising members of the community, written by Marion Merrick.
XpatLoop Interview: Daniel Vegel, Photographer
- 23 Mar 2017 11:00 AM
Daniel Vegel was born in Novi Sad, in former Yugoslavia. Now based in Budapest, he works as a professional photographer and videographer. For more then a decade he has worked as a photo reporter for HVG, a leading Hungarian economical weekly. During these years, he has received numerous awards and his work have been published in printed and online newspapers such as the New York Times, Financial ...
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 ...