Szabina started her career at Kempinski Hotel Corvinus Budapest. In 2000 he became deputy chef and then chef of Gerbeaud House, and in 2007 he became chef of Onyx, where in 2011, as the first Hungarian chef, he and Tamás Széll received a Michelin star.

In 2016, in addition to managing the restaurant's kitchen, he was president of the Bocuse d'Or team and also helped as a team member.

In February 2017, together with Tamás Széll, they opened Stand 25 bistro, and in the summer of 2018 they opened their first own fine dining restaurant, Stand. Last year, Stand25 received Bib Gourmand certification in the Michelin guide, and Stand received the award for best restaurant of the year at the Dining Guide Restaurant of the Year gala at the end of February.