Double role

Many would like to be in the place of Zoltán Danó, the chef of Kogart restaurant in Budapest: he cooks for elite guests in the modern kitchen of a fancy restaurant. Many would not like to be in his place: at least once a week he has to provide Kogart quality at grand events, with the same team as on ordinary days. – We are in the middle of a development process with harmonising catering and classic restaurant work as the main challenge – the chef says. Zoltán Danó faces the same problem as the profession itself: can a high number of people be catered for at the same time on top level? He also told us that he intended to improve his skills by working as a stagiaire at a place where top-level catering could be learnt. Besides, he participates in every professional event and enters competitions. He is an innovative person whose role models are Lajos Bíró and Frigyes Vomberg.