Throughout his career, he has managed to gain quite diverse experience. For instance, he worked his way up the ranks in some of Hungary's best restaurants (Arany Kaviár Stand, Pasztell), and he also worked in a hotel and a street food restaurant.

He learned things everywhere that he could later turn to his advantage, which is why he believes he will successfully overcome any professional obstacle that comes his way! He has been working in the industry for twelve years, and he is currently the Head Chef at Tigre Basilica where he can finally live out the kind of freedom he started this for. 

The "Tigre Style" is his passion project-a fusion cuisine where Japanese precision, Peruvian passion, and distinctive Hungarian flavors meet. 

His goal is simple: to surprise, to make people think, and, in the process, to deliver a gastronomic experience that is not only delicious but also memorable.
 

1. Where did you grow up? 

I grew up in Szentendre, and later on Szentendre Island. 

2. Who was the best cook in your family? 

No one worked as a professional chef, but always loved my mother's cooking and that of her mother. 
 

3. What is your fondest food memory? 

All the moments when we cooked together as a familylike making stew in a cauldron or grilling.

4. What was the first recipe you learned? 

Sour cream and mustard pork loin, which my mother taught me. 

5. What is your favourite food to eat? 

From Hungarian cuisine, I would say goulash soup. From international cuisines, pizza, aged steaks, and sushi are my favourites.
 

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

Whenever I need to create anew menu or specials, Iconstantly experiment. l always try new things that are exciting and inspiring for me.
 

7. Which chef do you admire most and why? 

The one who made me Want to become a chef as a child was Gordon Ramsay. In today's gastronomy, l admire Albert Adrià, René Redzepi, and Rasmus Kofoed.

8. When did you start cooking, and why? 

I knew since kindergarten that I wanted to become a chef (because of Gordon Ramsay).

9. What was your funniest kitchen incident? 

After cleaning the deep fryer, I forgot to close the drain valve, and asI poured the oil in, it wen everywhere.
 

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

When I met my wife. Since then we have a beautiful son. That was the moment when everything that defines my adult life began. 
 

11. How do you like to relax? 

Being with my family, playing football, and driving on winding mountain roads. 
 

12. What is your most treasured possession? 

My family.
 

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

When my son asks something from me. 
 

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

More free time. 
 

15. What career otherthan yours Would you love to pursue? 

l've thought about this many times, but lľ've never found anything I could do wholeheartedly long-term.always end up realising that i want to be a chef it's a beautiful and diverse profession.

16. What job would you definitely never want? 

Anything that involves sitting all day.

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

couldn't name just one thing. I'm proud of my whole life where I started and where am today. 

18.What behaviours do you most like in others? 

I love dark humour and positive people who are kind and not malicious.

19. What would you say is your personal motto? 

If the road is bloody, keep going through the mud.

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

Simply to create something lasting in the profession something my son can be proud of one day.

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

Always keep learning, experimenting, pushing your limits, and find whatyou truly lovebecause that's the only thing you can do with heart and integrity.