Throughout his career, he attached great importance to self-education and gaining international experience. In 1996-97, he placed 4th in the Chaîne des Rôtisseurs international competition, and in 2002, he placed 2nd. In 2006, he was the winner of “Tradition and Evolution” competition. 

As a chef, he trained and mentored the most successful representatives of today's generation of Hungarian chefs, and for years, he participated in the preparation of the Hungarian Bocuse d'Or team.

For the past nine years, as the executive chef of Sauska's two defining rural restaurants – Sauska 48 Villány and Sauska Padi Tokaj - he has been freed from the rigors of the fine dining world and has been presenting the colors of modern Hungarian cuisine based on the natural treasures and wines of the countryside, with lively forms, rich flavors, and a constantly renewed curiosity. 

His kitchen is a defining professional workshop, where the exciting talents of the young generation of chefs are currently developing.

Recently, Sauska 48 has been selected as one of the “Best 18 Vineyard Restaurants” of the world by Michelin.
 

1. Where did you grow up?

In Budapest.

2. Who was the best cook in your family?

None of my ancestors. I’m the first in the family!

3. What is your fondest food memory?

My wife’s apple pie wich she baked for the first time in her life.

4. What was the first recipe you learned?

Pork ribs roast.

5. What is your favourite food to eat?

Burgonyafőzelék fasírozottal.

Potato potage and breaded meatloaf. In Hungarian, just for reference: burgonyafőzelék fasírozottal😊

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

Before every menu change at the restaurants. And during my travels, when I see and taste something inspiring.

7. Which chef do you admire most and why?

Dani Garcia. He reached the peak professionally (three Michelin stars), then reinvented himself by building a brand and restaurant concept more relaxed than fine dining, allowing even more people to experience quality hospitality. All of this in a unique yet casual style.

8. When did you start cooking, and why?

I started looking through cookbooks when I was 12 years old. By 14, I already knew, I wanted to be a cook. Why? I’ve no idea! 😊

9. What was your funniest kitchen incident?

During my very first trial shift in the kitchen, I heroically managed to drop an entire pot of goulash while cleaning. Thankfully, the soup wasn’t hot, so the only thing that got burned was my dignity.

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

When I met with my wife. I owe her not only our two beautiful daughters, but also the support she gives me that allows me to pursue my career.

11. How do you like to relax?

What really helps me unwind is cycling.

12. What is your most treasured possession?

My family.

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

Bread and sweets.

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

The sunshine and the view of the sea.

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

I would love to be a DJ!

16. What job would you definitely never want? 

Pathologist.

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

I cycled around Lake Balaton in 8,5 hours! ( 205 km.)

18. What behaviours do you most like in others? 

Leading by example, loyality, boldness, sense of humor.

19. What would you say is your personal motto?

If you’re not committed to yourself, you can’t be committed to your work either.

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

A Michelin star.

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

Work on yourself,  reach the next level and find your style that is really and deeply yours.