Dániel Szűcs

Dániel Szűcs has been working in the hospitality industry since 2015, and since then he has become almost obsessed with the profession. His interest in cooking and gastronomy was sparked in his teenage years. He began developing his culinary knowledge under the guidance of Dénes Sándor, which yielded results, as he won a regional gold medal in the Olivier Roellinger chef competition in the European championship. During his university studies, he started working as a trainee chef at the Vendéglő a Kisbíróhoz restaurant, and afterwards completed his professional internship in the United States, in Colorado, at the fine dining restaurant of The Broadmoor Hotel, where he learned from professionals such as Max Robbins, former sous-chef to Thomas Keller. From there, he went straight to Per Se, a three Michelin-starred restaurant in the heart of New York, where he worked through every section of the kitchen.

Due to the 2020 pandemic, the restaurant closed, and he returned to Hungary. At home, he spent a year finding his place in the world of regional restaurants, and eventually opened his own establishment, Di Pasta Tésztaműhely. He currently focuses on making fresh pasta for both private customers and restaurants. His goal is to preserve and promote a tradition that accompanied almost all of our childhoods, as who doesn’t have memories of fresh, homemade pasta made by their grandmother or mother?