A chef needs to be a real character!

“Awards are feedback on one’s work. Most of the time we say that the greatest recognition is when a restaurant is full of satisfied customers. But it is also a great feeling to be appreciated by professionals and trade organisations, so I am really proud of winning the Gundel Award. My biggest inspiration comes from my travels. I am never searching for specific recipes, but for exciting flavour pairings or techniques that I can mould into my own style. The achievements that I respect and love most in our world are those where tradition and innovation meet in an exciting way. This is what I strive for in Villány with Sauska 48 and in Tokaj with Padi. I have mixed feelings about the profession in Hungary, but the selection of restaurants has become much more colourful and varied, and we have also made a lot of progress in terms of ingredients and technology. However, many people have left the hospitality industry and there is a great lack of family restaurants where you can eat decent food at good prices. I believe in individuality and style: clear plates with exciting, intense flavours. One of the popular trends I see and experience is that chefs are spending more energy and time on how the food looks than on flavours, especially since the conquest of social media”. //