From star to star

Though Miguel Vieira had only seen chefs on TV for many years, his life changed suddenly when he started cooking in school. He had graduated at the Cordon Bleu de Paris and got his first job in London soon afterwards. The name of the restaurant was 1 Lombard Street. It already had a Michelin star and the chef was called Herbert Berger. Later, he moved to France, to work in Chateau de Divonne (three Michelin stars) and to Spain (Maison Pic and El Bulli) where he worked with Ferran Adria. After he had arrived in Budapest to work in Costes, he immediately started looking for top quality materials. As constant quality cannot be guaranteed from Hungarian sources, he buys practically all important materials in Paris. After one year in England, two in France and three in Spain, spending four years in Hungary seems like a logical option.