Following his return to Hungary he worked at sous chef position for various bistros and restaurants (Monastery Boutique Hotel, Kert Bisztró  and others).

Currently Imre is the head chef of Monk's Bistrot and Kuglóf Bisztró.

His hobbies are bouldering and designing custom watches.

1. Where did you grow up?

I grew up in farm-like place, our neighbour planted vegetables, that’s how I met them first at an early age. We had quite a lot of animals, chickens, ducks, sheep and we often cut pigs so I got into the method of food procession. 

2. Who was the best cook in your family?

My godfather was a master of combining different flavours so that it was harmonious. He cooked a lot, had tons of recipes and really tried to make me love some ingredients. To be honest, I’m still struggling with spinach...

3. What is your fondest food memory?

Cooking food in a kettle with my extended-family and friends in our garden. That was the first time I was surrounded with that many people, I was young and knew them each by each but they were never together … food made them gather!

4. What was the first recipe you learned?

It was scrambled eggs, I was eight years old, I’d seen that before and seemed to be easy to prepare.

5. What is your favourite food to eat?

This question for me is like ‘Which is your favourite pen’ to an office-worker or ‘Which are your favourite trainers’ to a runner. We change as we improve. There are times when I crave gulash soup but then I fell in love with the flavour of a creamy parsnip soup and I feel like I could eat that for 3 days.

6. How often do you 'play with food' to create new dishes?

With my team we came up with the idea of making a ‘playground island’ where you can do food plate creatively and fill it up with new ideas. Thanks to this, I do that weekly. 

7. Which chef do you admire most and why?

I have two favourites, both of them is able to lead with kindness and calmness. It is always a wonder for me what István Pesti and Gábor Galgóczi chef create. 

8. When did you start cooking, and why?

I was 12 years old, my older sister used to cook on her own, so I stood next to her and tried to help and also understand why she did things like that. 

9. What was your funniest kitchen incident?

When I was a student, a tea towel started to burn as someone left that next to the gas stove. I ran for water to rake fire, grabbed a plastic jug, but on my way back I forgot about a stair and fell over while running. Luckily the jug flew out of my hand and raked the fire.

10. What was the luckiest moment in your life so far?

I think you are lucky if you find the thing you can be complete in, be creative, you can show it to others and what’s more they even like it. Cooking for me is like that. 

11. How do you like to relax?

Everywhere that’s related to nature, let it be a shore or in the woods.

12. What is your most treasured possession?

I’m friendly and have very advanced organizing skills. 

13. Apart from temptation, what can't you resist?

Chocolate, rum and sunset.

14. What single thing would improve your quality of life?

If I had more time or if I didn’t have to sleep, that would be a great help. 

15. What career other than yours would you love to pursue?

Gamekeeper or lumberjack.

16. What job would you definitely never want?

An office-job, any kind of a sedentary job or something that’s monotonous would kill my enthusiasm. 

17. What achievement in your life are you most pleased with?

Being a Chef in Monk’s Bistrot :-)

18. What behaviours do you most like in others?

I love when someone can ‘diffuse’ calm, they are quiet and speak only if necessary. 

19. What would you say is your personal motto?

“My job is my passion.” 

20. What is your professional goal for the next 5 years?

I would love to achieve another level, broaden my knowledge and feel the same joy while cooking as now. 

21. Is there anything else you would like to mention?

I would like to thank you, it is a pleasure that you are interested in me.