From Kitchen Heat to Clean Code

I spent 13+ years in professional kitchens — from cook to sous-chef, competing nationally, mentoring juniors, and running services where timing and teamwork are everything. Today I apply the same discipline, precision, and calm under pressure to software.

My Culinary Journey

  • 2009 – I was 14 when I first tried myself as a cook’s assistant. It was a summer job — small steps into a big world.
  • 2011 – I officially became a student worker at Friedmann House Restaurant.
  • 2015 – I worked at a small bistro with just one other cook. When he got sick, I managed the kitchen alone for two weeks — deep water at age 20.
  • 2017 – While attending Budapest Business School, I completed my internship at Holiday Inn Hotel Budaörs.
  • 2019 – I fell in love with coffee. As a side project, I mastered barista arts and earned my certification.
  • 2020 – I became the Lead of the Cold Kitchen at Friedmann Restaurant, while still cooking full-time.
  • 2022 – I was promoted to Sous-Chef. Still leading the Cold Kitchen — and still making latte art for guests whenever time allowed.

Same Mindset, Different Tools

  • 💻 Coding → Chopping everything into perfect pieces 🔪
  • ⚙️ Engineering → Organizing the workflow so it runs smoothly 🍳
  • 🧠 Agile → Managing and collaborating with my kitchen team (those were literally sprints!) 👥
  • 🌐 Fullstack → Handling the back of the kitchen, keeping it clean, and communicating with the front — delivering the perfect dish 🍽️
  • 👨‍🏫 Mentoring Juniors → Training new cook assistants with patience and humor 👨‍🍳

🔁 Different tools, same mindset — build, improve, and deliver with passion.

  • I’m looking for a team where I can bring the same passion, dedication, and keep pushing my growth forward.

First Steps in Catering

2012Budapest

Everything has to start somewhere. I stepped into hospitality early and soon helped at real catering events.

Carnival Cup

2015Tata

My first real dive into fine dining. I joined as a chef’s assistant, helping my mentor — a Master Chef — and working side by side with some of Hungary’s top chefs.

Food of Hungary

2018Hungary (national)

My first national competition experience. No gold medal this time — but reaching the national top 12 was an incredible achievement and motivation to push further.

OKÉS (Public Catering)

2018Hungary (national)

This one was special — I competed alongside my head chef, and together we earned first place.

Chef’s Ball

2020Hotel Benczúr

It was my first Chef’s Ball, where I worked alongside around 40 renowned chefs. We cooked for three days straight to prepare for this incredible event.

Backend-prep

2022Budaörs

Working on the backend. It’s not always fine dining for a cook — and I loved every part of it.

What I bring to software

LeadershipCommunicationOrganizationMentoringPrecisionEfficiencyTime boxingQuality first

Still love cooking — but my next chapter is building reliable, maintainable software with the same care I brought to every service.

See my Projects