Kevin Szabó

Chef Kevin Szabó's culinary philosophy is deeply rooted in a quest for quality, sustainability, and authentic expression, blending Hungarian flavors with international inspirations. Having taken the helm at Esztergom's Michelin-starred 42 Restaurant and Kuzin Bistro in late 2025, his vision centers on crafting "long-term sustainable, high-quality hospitality." He prioritizes working with the finest ingredients, collaborating extensively with Hungarian producers and partners who consolidate smaller farmers, while also sourcing international products when quality demands it. Seasonality is a cornerstone of his approach, ensuring the freshest and most vibrant flavors, with the ultimate goal being that "the ingredient remains at the center" of every dish. His extensive background, shaped by the rigorous world of Bocuse d'Or – including a transformative month at the three-Michelin-starred Geranium in Copenhagen – alongside his experiences in Switzerland and global culinary travels with owner Sándor Varga, profoundly inform his perspective. He aims not to replicate but to "translate what he's seen into their own environment in Esztergom, partly using local ingredients and their own approach." This embodies an international fine dining ethos where "technical precision, discipline, and a deep respect for exceptional ingredients" converge with seasonal inspiration. Szabó is increasingly focused on showcasing Hungarian ingredients, striving for plates that "are increasingly strongly tied to the environment where they operate," reflecting a commitment to both local identity and global excellence. Chef Szabó's technical mastery and artistic vision are characterized by a philosophy where "technique and taste are equally important." He exhibits a profound appreciation for culinary innovation, frequently incorporating ferments, playing with umami, and employing contrasting textures to create dynamic and memorable dishes. His time at Bocuse d'Or and under the tutelage of figures like Rasmus Kofoed profoundly shaped his meticulous technical style, though he asserts that the goal is never technical bravado for its own sake, but rather for it "to work with the flavors." A prime example of his approach is the legendary **Lamb Loin** dish served at 42 Restaurant. Here, a spicy meat cream, crafted from the lamb's scrap parts, is meticulously rolled up in a mosaic-like fashion, encased in pork caul fat, then heat-treated and grilled. This complex preparation yields a final cut surface that is both "technically and visually exciting," showcasing his commitment to both aesthetic and flavorful depth. He masterfully extends the life of seasonal ingredients, stating that if an ingredient's season is brief, he explores multiple applications: "we use it fresh, but also ferment, pickle, or make chutney from it." This is exemplified by his use of rhubarb (in a duck liver, port, and rhubarb dish) and asparagus, where every part of the vegetable is utilized, including fermented juice from scraps returning as a flavor enhancer in a sauce. While initially incorporating international elements like langoustine and scallops, his current trajectory emphasizes a stronger connection to regional ingredients. At Kuzin Bistro, his more casual yet equally thoughtful approach is seen in dishes like **Perch with mussels and lemon verbena butter sauce** and his personal favorite, the **Bone-in Mangalica pork chop with sriracha**, which he treats almost like a steak on the grill, balancing richness and spice.

Career

• Chef (stage) at Geranium, Copenhagen
• Chef at Unspecified restaurant(s), Switzerland
• Executive Chef at 42 Restaurant & Kuzin Bistro, Esztergom

Mentored by Rasmus Kofoed.