Janos

Chef with over six years of professional culinary experience, including approximately four years in leadership positions such as Junior Sous Chef, Sous Chef, and 2nd Chef. He has developed his career in prestigious establishments, including a Michelin-starred restaurant and the 3-AA Rosette restaurant, gaining extensive experience in fine dining and high-volume professional kitchens.

He has experience leading kitchen teams, developing menus, managing inventory, handling supplier relations, ensuring HACCP compliance, and maintaining exceptional food quality under pressure.