Introduction

I was born in Budapest in 1977. I am married and have a child.

I studied catering in high school, even though I had dreamt of becoming a photographer since visual arts have always been important to me. This might explain why, while I prepare a dish, I always think in terms of colours and vision. I aspire to show the beauty of food to my guests.

I studied cooking watching my mother and I still often get inspired by family recipes.

At the beginning of my career, I worked as a simple chef, but in the autumn of 2006, I was hired by the Alabardos restaurant. This is where I became familiar with fine dining. At the time, catering in Hungary was experiencing a new approach. I learnt new techniques and came across new ingredients. All these changes had a great effect on me: the world had become wider for me. After spending a few weeks in Vila Joya in Portugal (a restaurant with two Michelin stars), I realised that Hungary needed a similar type of catering.

In 2010, Tamás Horvath and Zoltan Kalocsai gave me the opportunity to head the kitchen of their new restaurant, Wine Kitchen. I threw myself into my first head chef job with fear and excitement. Since the opening, I have learnt and changed much. I have gained experience in leading a kitchen, inspiring a team and renewing continuously.

What is the philosophy of my kitchen? I would like to lead a kitchen with lots of flavours. However, if I had to define just one style, I would say "free". I get inspired by the gastronomy of Transylvania, but I also use ingredients from countries such as Spain, France or Italy. I would like to show the varied faces of Hungarian cooking using modern technologies.