My philosophy
I love to celebrate the simple things in life- this is the same for me in the kitchen. Keeping things uncomplicated is key, just like my passion searching for the perfect match of flavours. I like to create a unique experience for my guests, one that goes beyond food. There is always a story behind each dish that should start a new conversation. I believe that people should share these moments in life.
​​
Nowadays, chefs are often celebrated as stars and thrust into the spotlight, when in reality, their role is to remain in the background, contributing their work to a grand experience.
For the last 35 years, I have worked for renowned international hotel chains, including Kempinski Baltschug in Moscow, Marriott in Zurich, Four Seasons Budapest, The Monarch Dubai, the Al Wazzan Group in Kuwait, Intercontinental Budapest, and the Normafa Hotel Yoga Retreat Center, Hilton Croatia building my career as an Executive Chef.
​
Starting as an apprentice, I climbed the ranks, and for the last 10 years, I served as Executive Chef, overseeing kitchen operations and usually managing 90 employees. However, upon reaching my goal, I realized it wasn't what I truly desired. The higher I climbed on the ranking ladder, the further I moved away from the stove. I found myself becoming more of a kitchen director than a chef.
​
My passion lies in cooking and creating memories through my food, and this is what I aim to share with you. I grew up on Hungarian cuisine, learned the fundamentals of French cooking, experimented with Mediterranean, Middle Eastern, and Russian cuisine, and challenged myself with vegan and Ayurvedic diets. In conclusion, I believe that “Mother Nature is the true artist, and my job as a cook is to allow her to shine.”