SEBESTYEN GASTRO
by Gábor Sebestyén
TEAMBUILDING · LEARNING · FOOD & WINE EXPERIENCES
Wine Tasting & More
With ten years of experience in teaching and presenting, especially in international environments, I design wine tastings that are engaging, interactive, and easy to follow. The goal is not to give a formal lecture, but to create an experience where people stay curious, involved, and comfortable asking questions.
Wine tastings can also include light team activities, conversation prompts, digital tools, or short learning moments that make the event more dynamic. These elements can help guests communicate, work together, or simply get to know each other better in a natural way.
The content can be shaped around the group. For corporate events, we can connect the tasting to themes such as communication, leadership, change, decision-making, or collaboration. For a more gastronomic focus, we can explore topics such as Tokaj’s unique climate, Hungarian wine regions, or the stories behind traditional Hungarian dishes.
Whether you are planning a small private event or a larger company programme, the format can be adapted to your guests and the atmosphere you want to create.
Cooking &
Team Building
Cooking is one of the easiest ways to bring people together. In the kitchen, everyone has a role: people communicate, divide tasks, adapt, make decisions, and solve small problems as they go. That is why a well-designed cooking class can be much more than a food experience.
During the session, guests learn new techniques, work with interesting ingredients, and prepare dishes together in a relaxed, hands-on setting. The shared process helps people open up, connect naturally, and experience what good teamwork feels like without forced “team-building” exercises.
A cooking class works especially well for company events because the result is immediate, tangible, and enjoyable: a meal created together. It gives the group a real sense of achievement and turns the event into something memorable, personal, and genuinely fun.
Interested in organising a cooking-based team event? Get in touch and we can arrange a quick call to discuss the details.
Services
Dinner,
Wine Tasting,
Storytelling &
Learning Bites
A carefully planned dinner with wine pairing can be much more than a nice meal. It can become a shared experience built around flavours, stories, and discovery. Each course is paired with a selected wine, and the evening includes short, engaging explanations about the dishes, the ingredients, the wines, and why they work together.
The format is elegant but relaxed. Guests can enjoy the food and wine while also learning something memorable in a natural, easy-to-follow way. The stories can focus on wine regions, ingredients, Hungarian gastronomy, food history, or the logic behind pairing.
For corporate groups, the dinner can include learning bites connected to teamwork, communication, leadership, or company culture. For private groups, this program works beautifully as a refined celebration with family, friends, or colleagues.
Would you like to create an evening where dinner, wine, stories, and learning come together naturally? Send me a message or contact me on WhatsApp — that is usually the fastest way to reach me.
Reach out for more details or for a personalized quote.
sebestyen.gastro@gmail.com
+36 20 333 6735
Gallery
Highlights
TikTok
COOKING COURSES │WINE TASTING │ TEAM BUILDING │& MORE
30+
AZ ÉN GASZTROUTAZÁSOM
Egészen lenyűgözőnek tartottam hogyan lehet a semmiből valamit kreálni, hogyan lesz egy paradicsommagból édesanyám lecsója ősszel.
I grew up in a small Hungarian village, surrounded by fields of wheat and corn, where food was never abstract — it was something you could touch, smell, harvest, and prepare with your own hands. I spent my childhood fishing on the Danube with my grandfather, watching crops being harvested from the passenger seat of his tractor, and learning where food truly comes from.
My family was deeply rooted in food. My parents ran a grocery store, we had our own vegetable garden and fruit trees, and my extended family produced honey, hunted, foraged, and cooked everything from scratch. Later, near the Austrian border in our weekend house, summers meant mushroom hunting, collecting herbs for tea, roasting chestnut, and turning pine needles into syrup. Food was never just a product — it was a way of life.
Although I always dreamed of being a chef, I never wanted cooking to become “just a job”. I wanted it to stay something personal — a passion I could explore freely without the pressure of having to be successful.
30+
THE CULINARY JOURNEY
I found it brilliant how people could make something out of nothing — how a tomato seed planted in spring could become mom's Lecsó* by autumn.
So instead, I kept gastronomy at the center of my life. I cooked for friends and family, wrote recipes, explored restaurants and farmers’ markets, experimented constantly, and learned by doing. Whether it's fermentation, raising quails, collecting chanterelles in the local forest, or baking with sourdough — I did it all.
Over time, I realised how disconnected many people have become from their own food. So I began teaching — first friends and colleagues, then others — not to turn cooking into something complicated or intimidating, but to help people feel capable again. I love fine dining and Michelin-star restaurants, but I believe the real magic is much simpler: being able to cook something at home and feel proud, nourished, and connected — to yourself, and to the people you share it with.
HEARD IT THROUGH THE GRAPEVINE
In many ways, my journey with wine followed the same path as my journey with food. Just as we’ve become detached from how our food is grown and prepared, I believe we’ve also become disconnected from the true nature of wine. It’s often treated as either something purely functional, or something overly exclusive — when in reality, it’s one of the most extraordinary expressions of nature we have.
I like to say that cooking is figurative magic, but wine is real magic. There are very few plants on this planet that have shaped human culture as deeply as the vine. For thousands of years, wine has been part of rituals, celebrations, trade, religion, and everyday life. As a Hungarian, this feels especially meaningful to me — our historic Tokaj wines are even mentioned in our national anthem, something I believe is unique in the world.
Szeretem azt mondani, hogy a főzés varázslat — átvitt értelemben, a bor viszont igazi varázslat. Kevés olyan növény létezik a világon, amely olyan mélyen formálta volna az emberi kultúrát, mint a szőlő. Évezredeken keresztül a bor része volt a rituáléknak, az ünnepeknek, a kereskedelemnek, a vallásnak és a mindennapi életnek. Magyarként ez különösen sokat jelent számomra — a történelmi tokaji borainkat még a Himnusz is megemlíti, ami tudomásom szerint világszinten is egyedülálló.
Over time, my curiosity grew into formal study, and I became a certified sommelier. But much like with cooking, I never wanted wine to become about status, jargon, or intimidation. To me, wine tasting isn’t about proving knowledge — it’s about slowing down, paying attention, and learning how to enjoy a gift from nature.
My goal is to help people reconnect with wine in the same way I try to reconnect them with food: with curiosity, openness, and a sense of wonder, rather than elitism.
Én és a Borok Világa
Reviews
"Gábor hosted a cooking class for our team - a very accommodating instructor who put up with all our requests, be that allergies or just likes/dislikes! I highly recommend him for business team buildings or if you simply want to elevate your technique. I'm planning to recreate the garlic mushroom empanadas this weekend."
Agnes – Team Building Event, 2026. February
"I highly recommend Gabor as a cooking instructor and his classes. He is incredibly patient, easygoing and genuinely supportive - perfect even for beginners. The class was well prepared, fun and had such a relaxed atmosphere. I learned practical tips I can actually use to improve my cooking, and the food we made was absolutely delicious. A really great experience from start to finish!"
Natalie – Quick Pasta Dishes, 2026. January
"Highly recommend, amazing instructor, very fun to work with and learn from, patient, happy to answer any and all questions you have."
Daniel – Quick Pasta Dishes, 2026. January
"I attended Gábor’s cooking course and would happily recommend him to everyone. Gábor has an absolute passion for food, and he truly shares that enthusiasm with his participants. The cooking process was both interesting and entertaining. Even though I’m not a beginner and already love to cook, I learned a great deal during the course. If you’d like to spend an amazing time cooking delicious dishes, Gábor is the perfect choice!"
Irina – Quick Pasta Dishes, 2026. February