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About me

Hi, I’m Andrew — a Budapest-born chef and market guide whose family has called this city home since it was only 30 years old.
Food, markets, and the everyday flavors of Hungary have been part of my life for as long as I can remember.

Before returning home, I spent years cooking professionally in the United States as a sous chef, then in a two‑Michelin‑starred kitchen as a chef de partie. These places help me with precision, discipline, and deep respect for ingredients and shaped the way I cook and teach today.
Since 2013, I’ve been leading private food and market tours along with cooking classes in Budapest, sharing the city’s culinary traditions, hidden vendors, and the stories behind the dishes locals actually eat. I’m one of the longest-running guides in the city, and the only one who combines professional chef training, deep local roots, and more than a decade of top-rated tour experience.

Alongside my tours, I work as a culinary consultant. I’m also the Head of Dining Experiences at Hungary’s most visited gastronomy website. I’m a private chef, usually cooking for actors in international film productions shooting in Budapest — including Ashton Kutcher and Mila Kunis, Riley Keough (Elvis’ granddaughter) — and I run a blog introducing American food to Hungarian home cooks. With a few friends, I co-founded Hungary’s largest fermentation community, and through that I held seminars on fermentation.

I’m an avid vinegar maker (featured in Hungarian Hospitality Magazine) and a small-batch distiller focusing on gin and pálinka. When I’m not teaching, cooking, or experimenting, you’ll probably find me wandering a market, talking to producers, interviewing chefs, tasting or cooking something new.

In my freetime I still like to cook, but the thing that I love the most is spending time with my daughter and wife. Whether it’s sitting around my smoker that I designed and built, or hiking in the woods, it doesn’t matter.

If you’d like to experience Budapest through the eyes of a chef and a true local — someone who knows the markets, the vendors, and the stories behind every flavor — I’d love to show you around.