Tiago Sabarigo

Chef Tiago Sabarigo’s culinary philosophy is deeply rooted in the concept of "Essência" – the essence of life and food. At its core, the restaurant Essência, co-founded with his wife Éva Jenei, represents a harmonious fusion of their Portuguese and Hungarian heritages. This isn't merely a blend of two cuisines, but an artistic endeavor to evoke shared memories and create new ones through familiar yet innovative flavors. Sabarigo aims to elevate traditional tastes to modern top gastronomy, constantly striving for higher quality and presenting "something new to the kitchen that is at the same time familiar and easy to connect with." He believes taste is paramount, guiding all his creations. The ethos extends to a profound respect for ingredients and a commitment to authenticity. Sabarigo sources both "Hungary's outstanding ingredients," incorporating traditional elements like paprika and duck liver, and bringing the "richness and colorful cuisine" from his Portuguese roots. He emphasizes seasonal changes, integrating short-lived produce like strawberries, peas, or melons to capture fleeting flavors. This approach ensures a dynamic menu that remains true to the "memories, grandmother's food" from his Alentejo childhood, while embracing the culinary landscape of his adopted home. Beyond the plate, Sabarigo’s vision encompasses the entire dining experience as a form of communication. He learned throughout his career the importance of refinement and clarity in presentation, ensuring that the food's message is "understandable." The creative process is holistic and collaborative, often sparked by travel, conversations, or music that awaken specific emotions and memories. These inspirations lead to meticulous experimentation, team tastings, and weeks of refinement, fostering a collective contribution where "everyone can add something from their own small world, because true teamwork makes a menu complete." The overarching goal is not just Michelin stars, but "to have a good working environment and be proud of the food we make here. If we are honest in what we do here, things will come." Chef Tiago Sabarigo’s culinary approach is defined by harmony, balance, and a masterful combination of flavors and textures, always with an unwavering focus on taste. His dishes are characterized by a sophisticated yet accessible style that bridges modern fine dining with cherished childhood memories from both Portugal and Hungary. He values "refinement and clarity in presentation and plating," ensuring that each dish communicates its essence directly and elegantly. The menu is designed to evolve seasonally, frequently incorporating unique ingredients available for shorter periods. His creative process is holistic, often drawing inspiration from personal experiences like travel, music, or deep conversations. This spark then translates into extensive kitchen experimentation, followed by a collaborative tasting and brainstorming phase with his team, which can span weeks to perfect each dish. This commitment to collective refinement ensures that the final menu is a complete and cohesive narrative. Among his most celebrated dishes, the **Octopus, Leek and Ink** stands out as a true signature, praised for its "tender yet with a perfect snap" texture and ability to deliver "a vivid and compelling taste of the sea." The **Langoustine with Smoked Buttermilk Emulsion** is another highlight, revered for its "freshness, softness and smokiness" that transports diners to Portugal. His whimsical take on Hungarian classics is exemplified by the **Quail "Paprika" stew**, a sophisticated nod to traditional chicken paprikás, featuring an "unforgettable sauce and flawlessly textured meat." For dessert, the **Bolo de Bolacha**, a Portuguese cookie cake, is playfully reimagined, often "disguised as a plump little starfish," showcasing his witty and creative side.

Career

• Chef at Costes, Budapest
• Chef-Owner at Essência, Budapest
• Kitchen Manager at LIRA by Essência, Time Out Market Budapest

Mentored by Miguel Rocha Vieira.