Magazine: Without compromises

Ádám Mede, the 24-year-old chef of Onyx restaurant finished third at Chaine de Rotisseurs, the world championship of young chefs in Budapest.

He told our magazine that he always liked cooking but only decided to be a chef when he was 17-18 years old. He started out washing the dishes in Costes, in the Vieira team he was already allowed to cook and later he also learned a lot from Szabina Szulló and Tamás Széll in Onyx. Mr Mede is happy about the bronze medal but he doesn’t think of it as a milestone. He isn’t thinking about competing again at the moment. Ádám Mede reckons his style is no fuss cooking and simple serving. He likes to bring back the classic flavours of his childhood with a 21st-century twist. The young chef isn’t ready for leading his own kitchen yet, but in 4-5 years’ time he may start his own place. In his view being a chef means making no compromises and always striving for more, so he would like to keep learning – for instance in Tom Kerridge’s 2-Michelin star The Hand & Flowers pub or in Atxondi in the Basque Country!