Kornél Kaszás

Chef Kornél Kaszás's culinary philosophy is rooted in profound respect: "Respect the ingredient, the dish and the person who it is served to." This mantra underpins his entire approach, emphasizing not just technical execution but also the emotional and human connection inherent in fine dining. For Kaszás, fine dining transcends mere astronomical prices; it's about delivering a complex emotional experience through unique, refined flavors that resonate with a sense of familiarity, even if entirely new. This pursuit of creating unforgettable guest experiences through love, humility, and dedication defines his work. He leads Babel Budapest with a vision to continually push gastronomic boundaries, striving for the pinnacle of culinary artistry, a commitment that has been recognized with Michelin stars. A cornerstone of Kaszás's philosophy is an unwavering ingredient-centric approach. He and his team are relentlessly dedicated to sourcing and utilizing the finest ingredients available from Hungary and the wider Carpathian Basin region. Dishes are conceived and built around exceptional quality produce – be it meat or vegetables – that they discover through meticulous searching. Kaszás acknowledges the complexities of local sourcing, noting that while quality has improved significantly, consistency in both quality and quantity remains a challenge. This often necessitates deep partnerships with producers, sometimes leading to annual stock purchases, highlighting the intensive effort required to secure the foundational elements of his cuisine. He views the quest for the best ingredients as the most exciting and crucial part of the creative process, believing that "you can cook however you want, if what you are working with is bad, you have a lost cause." Kaszás holds a nuanced and dynamic perspective on Hungarian cuisine, rejecting the notion of a fixed, 'original' form. He views gastronomy as a living, evolving system, shaped by a rich tapestry of historical and cultural influences, including Ottoman, Austro-Hungarian, Czech, Moravian, and even broader Balkan elements. He prefers the term "Carpathian Basin cuisine" to encapsulate this complex heritage, arguing that these influences have enriched, rather than diluted, its character. He cites examples like the integration of paprika and potato, initially foreign, into the Hungarian culinary identity through adaptation and necessity. For Kaszás, the essence of Hungarian cuisine lies in its continuous evolution, where new traditions emerge from adaptations to circumstances. At Babel, this translates into a Central European cuisine that integrates international experience with regional traditions, creating a refined and distinct identity. Chef Kaszás's technical mastery is rooted in a deep understanding of ingredients, honed through extensive international experience in prestigious kitchens, including Michelin-starred establishments like Steirereck and the wood-fired, elemental approach of Asador Etxebarri. He eschews "loud frills" in favor of letting the core ingredients speak for themselves, constructing dishes as a harmonious "combination of an ingredient, a side dish and a sauce." This minimalist philosophy underscores his commitment to clean, authentic flavors, elevated through precise execution. His work at Babel Budapest, while having integrated a "refined, Scandinavian vision" in its initial reopening phase, ultimately showcases a Central European cuisine defined by elevated, yet deeply rooted, flavor profiles that evoke both novelty and familiarity. The plating philosophy at Babel, under Chef Kaszás, is defined by elegant simplicity and a focus on the natural beauty of the primary ingredients. The structure of "an ingredient, a side dish and a sauce" implies uncluttered presentations that highlight the quality and preparation of each component. This approach aligns with the high standards expected in a Michelin-starred fine dining setting, where visual appeal complements the depth of flavor without unnecessary embellishment. While the text does not explicitly name "legendary signature dishes" for Babel under Chef Kaszás, it mentions that KIOSK's revamped menu includes classics like "Viennese Veal Schnitzel with Potato Salad," "Beef Cheek with Polenta," and "Chicken Paprikash with Dumplings," alongside an "iconic poppy seed bread pudding," all executed with a maximalist approach to quality. Babel exclusively offers tasting menus (a "short" and a "long" 14-course menu, plus a vegan option), emphasizing a curated gastronomic journey rather than individual signature plates.

Mentored by Daniel Berlin.