Dora Baracskai

Dora Baracskai has a comprehensive work experience in the culinary industry. Dora began their career as a Chef de Partie at Mosimann's Belgravia in 2010 and then worked as a Junior Sous Chef at Rhubarb Food Design from 2011 to 2012. Dora then joined Gail's Kitchen in 2012 as a Junior Sous Chef before moving on to the Savoy Hotel in 2014, where they worked as a Junior Sous Chef and later as a Sous Chef until 2015. Following that, they worked at Food Story (London) Ltd from 2016 to 2020, initially as a Pastry Chef and later as a Head Chef. Currently, they hold the position of Head Chef at Dishpatch, starting in 2021.

Dora Baracskai completed their Bachelor's degree with first-class honors in Culinary Arts from the University of West of London from 2010 to 2012. Prior to that, they received their HND in Food and Hospitality Management from Bournemouth University, where they studied from 2007 to 2010. In addition to their formal education, Dora obtained several certifications, including Level 3- Food Allergen Management in Catering (RQF) /Distinction, Level 3- HACCP for Food Manufacturing (RQF)/Distinction, Level 2- HACCP for Food Manufacturing, Level 3-Food Safety, and QNUK Level 3-Emergency First Aid at Work (RQF). These certifications were obtained from institutions such as Highfield and Qualifications Network between the years 2019 and 2020.