Rich in experience

Tamás Széll, a young sous-chef from Onyx finished in first place in the Tradition and Evolution competition organised by the Hungarian Gastronomic Association in 2008. Following the competition, he had the opportunity to work in Haeberlin, one of the most prestigious European restaurants and also to visit the final of Bocuse d’Or 2009 in Lyon. – Everything in Haeberlin is traditional. There is no digital equipment in the kitchen, but they can do every high-tech trick that we use special equipment for – he says.