György Rezi was only 30 when he opened Budapest's first Greek Restaurant which was followed by a Spanish, an Indian and also a Seefood restaurant. He set up the kitchen of the Merlin Theater's Jazz Restaurant, which at that time was probably the first natural kitchen in the city. The restaurant distinguished itself by offering a varietyof vegetarian dishes and new flavours created by mixing and matching uncommon ingredients. Even today György finds the old motto is very current: "természetesen csak természetesen" (A word-play in Hungarian meaning "naturally natural"). He believes in the slow food concept.

His current restaurant, the Serpenyős Vendéglő has kept the the old philosophy. György and his staff are using only high quality local produce as they prepare artisan food products with care and a particular attention to detail. Aiming to cook the traditional way they only use chemical free ingredients and they never rush to cooksomething up. In György's kitchen there is always enough time to prepare a good meal. György is not a magician neither does he want to be a star chef. His aim is only to prepare the best from the best.

Ráhel had dreamed of becoming a real Yiddise Mame since her childhood. She believes in tradition and puts a warm meal to the family table every evening after work. “A Yiddishe Mame is pretty, prepares everyone’s favourite dishes, turns the holidays to a cosy family feast and is always a cheerful mother while having her own job” – says Ráhel. In her classes she introduces the Jewish cuisine and the traditions of various Jewish holidays and shares the recipes she inherited from her mother and grandmothers.

Since his childhood Balázs has been interested in cooking, lifestyle and the relationship of these two things. He is a trained chef with numerous years of professional experience, has a private practice as a healer of Chinese medicine and a member of the Central European Traditional Chinese Medicine Association. He likes fusion cuisine where he can combine elements of various culinary traditons with the principles of vegetarian and vegan kitchen.

Gabriella specializes in Macrobiotic philosophy, having studied at the Kushi Institute and ran a succesful wellness center in Budapest for many years. She currently lives in Chicago and works as a private chef, health coach and a nutritionist.

Ágnes has extensive years of teaching experience in both elementary school and kindergarten, having worked as a teacher in the Austrian-Hungarian Europe School and Waldorf Kindergarten in Budapest. Currently she operates her own nursery school while persuing teacher's training certification at Waldorf Steiener School in Solymár. Ágnes believes teaching children the art of food preparation at an early age is important part of their creative developement, as well as appreciation for eating well balanced meals.