FOOD + DRINK
MEET THE CHEF :
NORBERT SZAMOSI
Head Chef , The Cliffe Lounge Bar & Kitchen , Folkestone
What led you to becoming a chef ?
I started as a kitchen assistant in the Mezzo Restaurant in Budapest . I was enamoured with the entire process of the trade , how dishes were prepared with the freshest ingredients from start to finish . So , I taught myself how to become a chef as I fell in love with the creativity of it all . After years of determined effort , I was promoted to sous chef at the Mezzo Restaurant .
Where did you train / work before ?
I decided that I would like to gain more experience as a chef by travelling within the profession . I was fortunate enough to visit places like Italy , Sud Tirol ( a ski resort north of Italy ), and Austria in Linz at The Marriott Hotel . Throughout my travels , I gained a lot of extra knowledge in my field which I have incorporated into my own style of cooking . My first chef job in Kent was at The Pilot Inn at Dungeness .
Why The Cliffe Lounge Bar & Kitchen ?
I saw an opportunity to work with a lovely family that owns the hotel and restaurant . Their passion for the business is what first caught my attention and I could tell that we shared a similar vision . This shared enthusiasm is what made me finally decide that I wanted to be part of their team .
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