My name is Miklós Sényei . I am 32 and a happy, one-child father. I have been managing the Bistorant Restaurant’s kitchen for 2 years now. Previously I fulfilled the Commis de Cuisine (Chef) position. When I was a child I liked helping to my parents in the kitchen. At that time I realised I would like to be a cook once. I would not imagine to become the Chef of a restaurant in Szeged that is part of my heart. I prefer tastes and their combinations.
In any case I am striving to provide such food for my guest that would satisfy my hunger in a restaurant as well. I work with my colleagues to prepare more savoury and palatable dishes out of the freshest ingredients.
I’m Zoltán Vidovenyecz the Bistorant’s Executive Souschef. Szeged is a decisive station in my life, because here I met my wife and started our life together. It gave me the opportunity to reinforce Bistorant’s crew. I consider myself as the committed representative of the cooking career for 12 years, but it is not only a job for me. I prepare every single pieces of food meticulously and with a great attention.
My professional approach is intertwined with the acquired practical and theoretical experiences from abroad. My work is inspired by French cuisine that is based on the ingredients’ respect and the tastes’ harmony. In addition, I am aspiring to turn my plates to the changing gastronomy trends. The recognition of a well-functioning kitchen lies in team-work, so I work together with my colleagues to provide our customers with impeccable meals every single day!
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