Balázs took his passion for cooking and decided to make it his career after completing his studies in economics. The cook’s life has opened creative doors for him that has taken him places he never would have imagined as a child. He worked In Scotland for 2 years and has brought back a great work ethic and attitude that is constantly getting stronger, working as sous chef under Chef André Bicalho. We are so excited to see where his passion and dedication will take him. He’s sure to be a future leader in the Hungarian gastronomic scene.
“My decision to become a cook came quite late in my life. No one in my family was in the hospitality field, and I studied economics in university. When I completed my studies, I needed a job, so at the age of 25, I started to work as a cook. From the first day, I was hooked. Everything changed for me. I knew that this is what I wanted to do for my career.I loved the freedom of creativity and the system of hierarchy that existed in the professional kitchen. A whole new world opened for me.
After 2 years of working here in Hungary, I had the opportunity to go abroad and move to Scotland to work in a very busy family run restaurant. There I learned a totally new mentality of work ethic. I worked with some truly great people in one of the best restaurants in Scotland. Those 2 years spent working hard in Scotland were a real milestone in my professional career as a cook.
Coming to work at Baraka is my „next big step”. This is my first experience working in a fine dining restaurant. I clearly remember during my interview here at Baraka, Leora told me that the Hungarian gastronomy needs people like me. To be honest, I thought it to be quite hard to believe, but slowly I am starting to understand what she meant.
Its amazing for me to see the effort that is put in to give the best experience possible for the guests. There have been some big changes since I started working here, but the basic philosophy has remained the same-create something unforgettable. To work with a talented and motivational chef like André is something I couldn’t appreciate more. He sets a great example for us, with his great work ethic, philosophy, and creativity. I do my best everyday to follow his example in Baraka’s kitchen.”