Since finishing vocational school I know that this profession can be learnt properly only by „wandering” from restaurant to restaurant. Throughout my career I have worked in numerous restaurants covering the capital from Váci Street to Rózsadomb. Many of these places do not even exist today. I worked in Zsiráf Restaurant, Catedra, Calvin Café, Club Seven, Rózsadomb Center, Lugas Restaurant and Kheiron.
I learnt a lot from the American chef, James McLure, with whom I have worked with for years in Goa on Andrássy Street. I have also been extremely impressed by Viktor Segal; we worked together for 2 years. I have run several restaurants so far, e.g. Abszint, Fat Mama Eatery and Kőleves.
At some point I had a drink with one of my ex-chefs and I said to him: „I have no idea what kind of kitchen would be the one where I would be happy to settle down and cook there until the rest of my life.” He looked into my eyes and simply said: „That kitchen will be you!"
17 years have passed since our conversation and the thought – what he had already known at that time - has become mature inside me by now: a flat, a table and an open-minded group of friends looking for special experiences – this is me.
Catering at anniversaries, birthdays, name days, engagement parties, weddings, romantic dinners, children’s parties, company events, functions, press conferences, or at no special reason - just because you fancy it.
Small kitchen or big kitchen - size doesn’t matter. An evening, when the only thing you need to do is enjoy yourself at your own place. Everything else – from doing the shopping and cooking to tidying up – is magic.
When opening a new restaurant or café it is a real challenge to put together the menu so that the courses are loved by the customers and they are also easy to prepare in the kitchen. Everything is easier with improved and customized recipes.