We catch up with Chef Andras Katona and get his take on the future of the industry
Can you tell us about your current role?
I’m currently the Head Chef at Avenue Restaurant in Central London , Mayfair
The restaurant if part of D&D group over 30 restaurants across the world
It’s a Modern British Brasserie with a twist of Fine dining
What has been some of the highlights of this position?
Being able to cook and create some amazing food what I imagine of, working with a team that is supporting all the way and to share with them my vision and my experience.
Can you tell us a bit about your career before this current position?
After finishing my cookery college back in Hungary at age of 19, I came strait after that to England to learn the language and to work as a chef, 4 years spending outside London , decide it to move to the Capital. First job was the Savoy Hotel, 7 years later I can say I am the luckiest chef to work all over London’s best places as Corinthia Hotel, Galvin at Windows (Michelin Star) Shaun Rankin (Ormer) , Fat Duck , Gordon Ramsey Royal Hospital road. I couldn’t ask for better.
What do you see as the biggest challenges facing the industry at the moment?
This days is really hard to found dedicated and loyal chefs , the quality of the chefs is not the same any more as is so big demand for chefs this day in London. Every day new places are opening so is really hard to keep up with the new generation,
What do you see as a possible solution to the growing shortage of chefs?
Reach out to the community and showing them that the culinary industry it can be a good choice for them .
This days you can be the best Head chef but without the team behind you, you are no one.