HEAD CHEF
István Akács will lead the Pajta kitchen from April 2023. Ten years ago, the flow experience of working in the kitchen committed him to gastronomy as a profession. His career took off in the dessert and then meat courses at Olimpia Vendéglö. He spent two years in the kitchen of Platán Bisztró, where he also managed the street food department. He worked in several positions at the Onyx Restaurant, and also worked in the kitchen of the 42 Restaurant in Esztergom. His way of thinking was shaped by stints in Michelin-starred Scandinavian restaurants such as Norway's Maaemo or Denmark's Noma. He came to Őrség with the inspiration of the months he spent in Mexico, to create unique, culturally complex dishes from local ingredients at a consistently outstanding level, in line with the values that give the Pajta's character, the concept of sustainable gastronomy, that are worth coming around for.
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"I feel lucky to be able to present myself as a chef in one of the most progressive restaurants in the Hungarian countryside in the fine dining segment. When I visited the Pajta as a guest, I was impressed by the richness of the landscape, its inherent possibilities, and the way the Pajta's location, architectural and culinary character fit into it. I didn't even think about the invitation for a minute when Flóra and Feri approached me.
I think that a chef has a responsibility to convey a kind of moral conviction through gastronomy. My belief is that a restaurant kitchen should not be wasteful. I believe that the trademark of a chef is his own story, which he offers to guests on a plate expressed in flavors. In addition to respecting the gastronomic traditions of Őrség and the Pajta's own history and defining values, I also consider courage and a willingness to experiment to be an important spice. Instead of reimagined guard meals, I want to offer guests an experience that can only be experienced in the Pajta."
