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Tamas Ronyai

Tamas Ronyai brings his extensive international experience to Seattle. After completed his international chef’s papers and apprenticeahip at the famous Hotel Gellert in Budapest, Hungary, he working for the Hilton Hotel chain traveling to Rome, London, Bangkok, Jakarta, Bali, Singapore and Kuala Lumpur. He spent one year working at The Fairmont Chateau Laurier in Ottawa, Canada, where he managed to open Ottawa’s first hotel kosher kitchen to great reviews and worked for the Governor General (Queen Elizabeth’s representative) at Rideau Hall catering to Head’s of State from around the world. After joining Toronto's creative dining scene at the The Four Seasons Studio Café he was soon lured away to open his own Twiggy Café - a trendy restaurant on Queen Street. Many entertainment stars became regulars. Tamas called Canada home for more than 15 years and was always active in Chefs Associations. He was first Vice President of The BC Chefs Association where he initiated Vancouver’s first Chocolate competition “Salon du Chocolat”. He has taught and developed courses at Paul Bocuse Institute in Lyon, France, George Brown College in Toronto and The Arts Institute in Vancouver and Seattle and has also worked with the Salvation Army to establish a culinary program for the disadvantaged in North Vancouver. In 2007 a great opportunity presented itself in Seattle – and Tamas was energized by the challenge of providing high quality and healthy food options to the fans of The Seattle Mariners at Safeco Field, focusing as much as possible on local products. Tamas was awarded Washington State Chefs Association “Chef of the Year.” Currently he is a instructor at the Art Institute in Seattle fulfilling his mission to lead a new generation of culinarians. It has always been a dream to open his own chocolate and French pastry business and that journey has started at L’Atelier TR at Three Tree Lane on Bainbridge Island. European indulgence with Northwest flair.