About the Chef

Looking back, becoming a chef wasn't a choice I consciously made, it was my fate. I come from a background where passion for food and using any occasion to cook a great meal is a tradition. When we were children, helping out in the garden and in the kitchen was not an option, it was a duty bestowed upon us by my mother and my late grandmother. Podding peas, pitting cherries or helping out on my granny's farm in the hot and dusty Alfold region of Hungary every summer was second nature. Now, that I am sharing my passion for good food on a professional level, I am more grateful than ever to have this deep connection with nature and everything she can provide us, whether it be free-range meat, seasonal organic produce or foraged treasures.

​​

​Since 2004, when I first boarded a superyacht, I've been steadily cooking away, picking up skills and never stopped learning about new cuisines, diets and trends.  By now, I have cooked on countless super-yachts, in villas around the Cote d'Azur and Europe. I  have catered at weddings, children's parties at the Columbus Hotel  and the Munchkin's club in Monaco, hosted annual BBQ's at the Monaco Grand Prix and cooked for corporate clients like Ogilvy at MIPCOM and MOTHER at the Cannes Lions in 2024.