From B.H.M.S. Student to Michelin Stars: A Chef's Journey of Passion and Perseverance
Daniel always knew he wanted to be a Chef, and this dream drove him to success as he began his studies and internships.
“My first internship was at the Restaurant Bianchi, in Switzerland. Then I went to the Intercontinental Vienna, and after my last internship, I worked in London in the Arts Club. This truly felt like my place to be. Even though I was working 14-16 hours every day, 5 days a week,, it was one of the best times of my life. I learned so much, becoming a better cook and getting to know some amazing Chefs.
"If you stay committed to your passion and work hard, you can find your true calling and achieve your dreams."
The road to his current position was a winding one, and Daniel had the opportunity to work in a variety of other places:
“I worked in several 1-2 Michelin star restaurants for a few years. My favorite was the Restaurant Konstantin Filippou. It was like training for the Olympics!”
After living abroad for over 6 years, Daniel decided to move back home and run his father's restaurant as head chef, but due to Covid and the war, it soon became impossible for them to remain open.
“That was when I applied as Executive chef in Anantara New York Palace Budapest,” Daniel recalls, “And I have been running the kitchen here for 9 months. I love every moment of it, especially the fine dining restaurant.”
Thinking back on the unexpected event that arose in his own path, Daniel says, “Your journey might have twists and turns, but if you stay committed to your passion and work hard, you can find your true calling and achieve your dreams.”