We may argue this statement because István Szanto was the chef who was able to present the famous dishes of Hungarian cuisine at last year’s Oscar party, all with Wolfgang Puck, whose only restaurant in Europe is in Budapest, at the Mathilde Palace. Deluxe set. At the May Dining Guide Gala, luxury hotels were also awarded for the first time this year. The Matild Palace restaurant won Luxury Hotel of the Year, also recommended by the Michelin Guide, and Spago by Wolfgang Puck was among the top 10 restaurants.
Spago by Wolfgang Puck
What advice would you give yourself if you were just starting out?
I wouldn’t change anything on the professional side really, I think everything should happen the way it did. I have experienced and learned a lot from many areas of hospitality. These experiences made me constantly more mature, I tried to make the most of everything. In the past 15 years, the focus has been on continuous learning and development, and I have subjected many other things in my life to this. If I didn’t take my work seriously, I’m sure my career wouldn’t have changed the way it did. The kitchen is not really a family-friendly place, I am fortunate that my family, wife and children support me to the fullest extent, even today it is difficult to find a balance between work and private life.
István Szanto/Photo: Ksaba Shumi
Was there a place you wanted to go to study or work?
To this day, I can still name such places, as well as the professional areas in which I would like to improve the most. Continuous learning, development and curiosity motivate me. I am aware of the areas in which I would like to gain more experience. In Spagó we offer international cuisine, sushi, for example, is an area in which I did not have enough experience. But now I can increase my knowledge of it every day.
Photo: Kasaba Shumi
What does it mean for István Szánto to be among the top 10 restaurants?
It was a great feeling to receive this recognition, I can say on behalf of our entire team. However, neither I nor the restaurant compete with others, from this point of view the number of places we are in the ranking does not matter at all. The most important thing is to get the most out of ourselves and our team every day. We must be satisfied and proud of what we do and the way we do it, and we must also realize that our restaurant is developing because of the energy and knowledge invested.
From a restaurant’s point of view, the rating is more important, since this way we get more involved in the hospitality circulation, they hear more about us, we reach a wider audience, and we can address more guests.
This is very important in order to always be in the public consciousness. It is very good that the profession has noticed us and recognized our activities. We are constantly developing, and we are able to keep the group quality more and more stable. There are still childhood illnesses, but we’re making good progress, and the prize is always good feedback that we’re on the right track. We’re in the fortunate position of working in an open kitchen, so we get immediate feedback from guests.
Spago by Wolfgang Puck / Photo: PR
What do you see as the attraction of Spago?
I think we’re special because we follow countless culinary trends, and the menu includes sushi, goulash soup, steak, and Italian pasta. This makes Spago so beloved and diverse, which is why guests keep coming back to us, as they can always choose a dish that matches the mood of the moment.
What is the relationship with Wolfgang Puck? How involved are you in the process here?
We can work well together both personally and professionally, and the working relationship with the entire American team is good. We have received full trust, and we also have the stability and security after decades of experience behind us. We consult at certain intervals, they do not flow into our daily operations. Of course, the name Wolfgang Puck was also needed for this restaurant to develop at such a pace and enjoy such popularity.
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