Leading his own team

András Wolf, the chef of Boscolo’s New York Szalon is one of those young chefs who were given the opportunity to prove their skills. Needless to say that he worked hard for this chance. – In a sense I am lucky, since I spent the past few years under the wings of Lajos Bíró. I learned the most from him: development, willingness to try new things and a desire for fruitful cooperation. But when I was offered a challenging task, I could not say no. My first menu is probably influenced by the Bíró-school, but the second or third will be genuine Wolf. I am happy to see that suppliers are beginning to understand that we cannot use anything but the best – András Wolf says. He thinks that in the first few months he improved in kitchen management. According to him, to get on with colleagues is a priority, because Michelin stars depend on human factors as well.