Growing up in a big Hungarian family, I have always been around food, and as a child, I have always helped my mother to prepare her amazing dishes and her amazing cakes. I immediately knew that cooking is my passion.

 

After I have graduated from high school, I have decided to become a chef even though my family wasn’t fully on board with this idea.

In 2007, I have applied for a three-year training course as a chef in a vocational school specialised in gastronomy. During the time of training, I have entered multiple chef competitions, and somehow, I always ended up winning.

 

Shortly after my graduation from culinary school, I was offered an opportunity in Austria to work in various hotels in one of the biggest ski resorts in Europe.

In 2012, I was given another opportunity in Scotland, and continued to pursue a culinary carrier in the hospitality industry, learning and training on a higher standard than ever.

 

The last ten years, I have worked and learned from the best chefs in the country. I have worked in highly reputable places, such as  The Old Course Hotel, Golf Resort and Spa in St Andrews, Greywalls Hotel in Gullane, Seafood Ristorante in St Andrews and the Gleneagles Hotel in Auchterarder.

 

After fifteen years of experience, I have decided to start my own private chef business and treat my clients with specially tailored menus for each, unique occasion, using only the best local ingredients available.