Meet Corinthia Budapest's Pastry Chef, Melania Karacsony

From a weekend job in a local confectionery to leading the pastry team at one of Budapest’s grandest hotels, Melania’s journey is anything but ordinary. We sat down with her to talk about her path to the kitchen, the power of sugar blossoms and why she believes every dessert should spark a little wonder.

When did you first realise pastry was your calling?
I was 16, working weekends in a small confectionery. At first it was just a part-time job but something about the precision and creativity drew me in. By the time I finished school, I knew I wasn’t meant for business studies - I was meant for sugar and flour! 

You’ve had quite the journey since then. What moment stands out?
Winning a podium place at Buddy Valastro’s cake competition with my team. It was such a proud moment and it confirmed that I wanted to go all the way - to become a Pastry Chef, not just technically but as a creative leader too.

What do you think makes a truly great pastry chef?
Versatility. It’s not enough to just master one style. You need to be fluent in chocolate work, wedding cakes, sugar flowers, plated desserts, free-from recipes. You have to understand the language of each. For me, it’s also about inspiring the team. I want young chefs to feel that with dedication... anything is possible.

That sounds like you’re also a bit of a mentor.
I try to be. Teaching is something I really enjoy. I’ve had many students pass their final exams under my guidance, and that always gives me a little emotional boost. I still remember the first time someone said, “I passed because of you.” That’s hard to forget.

Let’s talk ingredients. What’s your go-to flavour combination?
Depends on the season but hazelnut and yuzu are some of my favourites. Elegant but surprising - like a well-dressed guest who tells the best jokes! 

Is there one dessert you could eat forever and never tire of?
Classic mille-feuille. So simple but when the layers are perfect, there’s magic in every bite.

And one dessert you’ll never make again?
A lavender panna cotta that went terribly wrong early in my career. Let’s just say it tasted more like hand cream than dessert...

What excites you most about working at Corinthia Budapest?
The chance to create something meaningful every day. We’re not just making desserts, we’re helping people celebrate, unwind and reconnect. And being part of a team that values craft and creativity makes all the difference.

What’s one kitchen rule you live by?
No shortcuts. If it takes 30 minutes to temper the chocolate properly, it takes 30 minutes. Precision equals beauty.

Lastly, if you weren’t a pastry chef, what would you be?
Probably a florist. Sugar blossoms or real ones. I just love creating things that bring people joy.