He worked in Kempinski Hotel Corvinus for two years and joined Gerbeaud House in 2000. Since than he won the Hungarian Chaîne des Rôtisseurs competition twice, in 2003 in Cape Town and also in Budapest. Now he is the sous chef at Onyx Restaurant.

1. Where did you grow up?
In Budapest

2. What Hungarian traditions bring back fond memories of your childhood?
Grandma, Plum dumplings, walnut cake - zserbó - , doughnuts, fisherman's soup

3. What would you miss most if you moved away from Hungary?
The Danube

4. Friends are in Budapest for a weekend - what must they absolutely see and do?
Have a look at the view from the 'Fisherman's bastilles'.

5. What is your favourite Hungarian food?
Layered potatoes, stuffed peppers, kovászos uborka - kind of pickeled gherkins - and peach dumplings.

6. What is never missing from your kitchen?
Good quality salt.

7. What is your favourite place in Hungary?
Waterfront

8. What career other than yours would you love to pursue?
Around agriculture somewhere in meet and milk industry.

9. What?s a job you would definitely never want?
Administration ? anything predictable

10. Where did you spend your last vacation?
Italy, France, Switzerland

11. Where do you hope to spend your next one?
Spain

12. What was your favourite band, film, or hobby as a teen?
I had lots when I was not fishing?

13. What can?t you resist?
Risotto

14. Red wine or white?
Both

15. Kolbász or szalámi
Blood sausage

16. Book or movie?
Movie

17. Morning person or night person?
Night

18. Which social issue do you feel most strongly about?
Lack of culinary culture

19. Buda side or Pest side?
Buda

20. What would you say is your personal motto?
Kitchen or waterfront

MTI Photo: Mohai Balázs