His career began at the Kempinski Hotel Corvinus in Budapest, from where he travelled to the legendary Vier Jahreszeiten hotel in the Black Forest at the invitation of the chef of that time.

Here, in addition to professional and linguistic development, he also learned how to prepare local, traditional dishes.

Nearly two years later, he worked on a cruise river ship on the Danube, then cooked on the Rhone and Saône in French waters, so successfully that at the age of 24 he was appointed chef on the luxury ship A-Rosa Luna.

Now he is the Continental Hotel Budapest Chef de Cuisine of the French-style ARAZ restaurant.