Young chef on the top

Tamás Széll (27), the winner of Tradition and Evolution 2010 is the sous-chef of Onyx restaurant. Q: Are you the best Hungarian chef in the 30-35 age group? A: No. There are about three dozen chefs in this age group with the same value system as me, but this time my performance happened to be the best. Q: What motivated you? A: Adrenalin, as I like competing under pressure and the ideas that emerged when cooking in Onyx, which I used at the contest. Q: How did you prepare? A: I spent months compiling the menu for the contest and I cooked the series of meals twice. My colleagues at Onyx, Szabina Szulló and Zoltán Hamvas were of great help. Q: Who is your master? A: I never had one. The three of us work as a team. Q: What kind of cuisine do you do? A: Although the dishes available in Onyx are basically Hungarian and international, we do not have a defined style. We have a complex and unique approach to cooking. Q: Do you mind not being able to participate at Bocuse d’Or? A: I think that neither Hungarian professional organisation would be able to provide the necessary finances to compete successfully with foreign chefs. Q: What is next? A: I will take part in the Czifray contest. I plan to continue working with my present colleagues. Q: Will you ever open your own restaurant? A: In 10-15 years; my ultimate goal is a Michelin star. But right now I am happy if I hear someone saying: today we are having dinner at Tamás Széll’s.