When I was a small boy, my parents taught me how to fish, how to forage for wild mushrooms, and how to grown vegetables and fruit in the garden. I always loved to go out with them and be in the nature. Someone once said: Mother Nature is the true artist, allow her to shine. So, I want to represent Mother Nature in all her glory.
As a fly fisherman, I’ve travelled across Hungary and the region to catch the greatest fresh water fish in the world: trout. On my dish, I use ingredients that can be found next to the river to highlight the importance of preserving wild rivers.

As a former hockey player, I was taught discipline and to strive for perfection. I've transferred my sporting experience to the kitchen, where each dish is thoughtful and refined in every detail. I focus on unlikely combinations and play with taste, so the dish I prepared is vegetarian. In my kitchen, I like to give a new dimension to products that are forgotten or rarely used.
I've made a dish of vegetables, but with techniques commonly used for meat — like fishy Jerusalem artichoke, laurel parsnip puree and marinated samphire.

I believe that everyone should be able to create magical dishes out of the simplest products without having to reach out to other countries or even continents. We can create the most stunning dishes by just looking outside the window. Regionality is everywhere.

Fresh products define my lifestyle and my culinary career. My message for the chefs of tomorrow is clear, we must think globally and shop locally to achieve the highest form of cookery. Whether fishing with my Granddad or wandering through woods and mountains picking wild herbs and berries, my connection to nature was strong. My Grandmother prepared the most stunning dishes with Brook Trout, wild herbs, sea buckthorn and fresh produce from the Tirol Veggie Box, which we shared together at the dinner table.

My dish is an homage to the lessons of my Grandparents and to Austria for teaching me the value of real regionality and traditions in gastronomy.