My culinary journey began in Hungary, at my mother’s family bakery, where I first learned to bake. From an early age, she taught me the true foundations of hospitality—respect for quality ingredients, precise techniques, and attention to detail that make food truly special.

From those early days, my curiosity turned into a passion that took me across the world. I worked as a chef assistant in a children's camp in USA, and later on, I worked as a chef in café kitchens in New Zealand, where I fell in love with creating meals and brunches. I started managing my own ingredients and kitchen in a ski resort in France last year. I deepened my understanding of French cuisine, mastering classic techniques. Later, in a surf camp in Portugal, I explored a more free-spirited, high-energy style of cooking. Today, I work as a private chef to create a fully personalized experience that brings people together around the table.

Each place, each kitchen, and each culture has influenced my cooking and who I am as a chef today. Along the way, I refined my techniques, explored diverse cuisines, and developed a deep appreciation for flavor, texture, and presentation.