Chef Aman Kumar

Chef At Home in Szentendre

My culinary journey commenced in 2011 in Goa, India, followed by the attainment of a Bachelor's degree in Hotel & Hospitality. I gained initial experience as a commis chef in India, subsequently expanding my expertise through international assignments with cruise lines, specifically Royal Caribbean and Viking. In Budapest, I progressed to the role of CDP at Levante, then Junior Sous Chef at Jamie Oliver's Italian, and later Chef at Dorothea Hotel - Bibo Budapest. Since 2025, I have served as Sous Chef at Damas Budapest, where I led the kitchen team and specialized in Middle Eastern cuisine. Currently, I am employed by the Costes Group of restaurants, Budapest's first Michelin-starred establishment, as a sous chef at the Vibe Budapest restaurant.

For me, cooking is...

For me, cooking is more than just preparing food-it is a passion, a craft, and a way of connecting with people. Every dish tells a story,

I learned to cook at...

I learned to cook in Goa, India, and studied hospitality in West Bengal. Starting as a commis chef, I grew through cruise ships and Europe, developing

A cooking secret...

My secret in the kitchen is cooking with heart -balancing creativity, discipline, and teamwork. I believe passion and love for food turn simple ingred