Executive Chef Oaklawn Racing and Gaming
What inspired you to become a chef? My grandmother owned a restaurant in Chicago, and I used to help her by washing dishes and busing tables. My mother is also an awesome cook and I learned a lot about Hungarian food from her.
Best thing you’ve ever eaten: Beef Wellington with duck liver pate and Perigordine sauce (black truffle demiglace). Best cooking advice you’ve ever received: Season aggressively and cook to make yourself happy with the food. If you’re happy, your customers will be also.
Mushrooms, especially morels
La Mansion Troisgros in Roane, France Something few people know about you: I still speak fluent Hungarian and read anything I can get my hands on.
Favorite thing about Hot Springs: Hot Springs has the best weather of any place I have ever been in the world.