C.V.
Dr. Robert Gyula Cey-Bert  

University degree:  Phd of Food Psychology (Geneva-Paris 1979)

 Professional activities:

-          Director of Institute for Motivational and Communicational Pesearch, Geneva

       1966-1982

-          Director of Research Institute for Food Preferences, Geneva 1975-1983

-          Director of Gastronomy Research International, Hong Kong, Bangkok, Singapore 1983-1992

-          President of World Council of Gastronomy 1996-2000

-          President of Cey-Bert Institute in Hungary 1993-2000

-          Professor of University-College Kodolanyi in Hungary 2000

 Motivational and Communicational Research conducted for:

-          Food manufacturers and distributors: -Nestlé, Interfood, Suchard, Knorr, Swiss Dairy Farmers Association, Swiss Cheese Promotion Board, Volvic, Henniez (mineral waters)

-          Wine, Champagne and Liquors producers: Bordeaux, Burgundy,Cotes-du-Rhone, Cotes de Provence, Rousillon, Vallee de Loire Wine Producers Associations, Mumm and Moet Chandon Champagne

-          Pharmaceutical Industry: Hoffmann- Laroche, Sandoz, Ciba-Geigy

-          Watch makers: Omega, Tissot, Patek-Philippe

-          Cosmetics and Perfums: Pond’s International, Givaudan, Alain Delon, Chanel, Nina Ricci, Dior

-          Airliness: Swissair, SAS, Air France, UTA, Lufthansa, Air India, Thai International

-          Luxury pen and accessories: Caran d’ Ache

-     Ministry of Tourism and Information of Turkey, Hong-Kong Tourist Association, Thai Authority of Tourism 

  

Gastronomic writer: for „Gault et Millau” (France), „Ma Cuisine” (France), „Plaisir-Gastronomie Magazine” (Switzerland), „Hotel Revue” (Switzerland)

  International Symposium and Congress organizer:  

New Pattern of Food Preferences, Geneva 1973; New Pattern of Wine Preferences, Geneva 1977; Air Gastronomy, Geneva 1980; Harmonization of Chinese cuisine and French wines, Hong-Kong 1981; The New French ciusine, Bangkok 1981; Wine Communication and Marketing, Geneva 1982; World’s First Gastronomic Summit Meeting, Bangkok 1984; Hong-Kong Food Festival 1986; Thailand Seafood Festival, Phuket 1987; World Council of Gastronomy’s meetings, Paris 1985; Roma 1986; Barcelona 1988; Mexico City 1989; Hong-Kong1992; Mexico City 1996; Congress of International Wine Academy, Budapest 1997.

 International gastronomic Festivals organizer and gastronomic adviser: 

Thailand: Dusit Thani,  The Oriental, Regent, Royal Orchid, Montien Hotels, Pearl Hotel (Phuket); Hong-Kong: The Mandarin, Peninsula, Shangri-La, Excelsior, Royal Garden, Miramar Hotels; Singapore: The Oriental, Hyatt, Marco Polo, Dynasty Hotels; Philippines: The Mandarin Hotel; Japan: New Otani Hotel; China: Holiday Ínn (Peking); Mexico: Presidente Chapultepec; France: Bristol, Grand Café, La Procope, Le Pied de, Cochon, La Maison d’Alsace;  Austria: Sacher Hotel (Vienna);  Hungary: Gellért and Hilton Hotels (Budapest);  Italy: Excelsior Hotel (Roma); Switzerland: Ramada otel (Geneva); Sweden:  Grand Hotel (Stockholm)

  Marketing studies for National Tourist Promotion Board:

Turkey (1969-1975); Brazil (1976); Switzerland (1975-1978); Hong-Kong (1985-1986); TAT Thailand (1986-1987); Hungary (1997-1998)

  Members of International Organizations:

World Council of Gastronomy, International Wine Academy, Unrepresented Nations and Peoples Organization, Ordre des Chevaliers de Saint Lazar

  Founder of and initiator gastronomic organizations and events:

-          Hungarian Wine Academy (1992)

-          Budapest Wine Festival (1992)

-          Year of the Gastronomy in Hungary (1999)

    Dr. Robert Gyula Cey-Bert

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