He came home a few years ago after many years abroad. With a wealth of professional experience and a Michelin star in Shanghai, he immediately attracted the attention of the local culinary world. Today, his name is known to almost everyone, and we met him in person at the Gourmet Festival.
Jenő Rácz told us how he sees the festival and where he thinks Hungarian gastronomy is today.
Career did not start at home
After finishing school, almost immediately set off for the big world. He started working in the UK and continued in Denmark, working in one of the best restaurants in the world, Noma. He then worked in Singapore under Joel Robuchon, before returning to London where he worked in the kitchen of none other than Heston Blumenthal. Perhaps it is now fair to say that he returned home with a short detour to polish his skills as sous chef at Il Bacio di Stile. His career at home had not yet begun, as he soon tried his hand in a completely different field, continuing with the catering company Bubble Food, which was considered the best, with serious partners. Then came a big turning point in his professional career, as he was approached by a company in Shanghai. In spring 2016, they opened Taian Table restaurant and after only six months, they were awarded a Michelin star. After that, he caught the attention of the local gastronomic community. After returning home, he was invited back again and again, and is now one of the best-known young chefs in the country.
Jenő Rácz becomes a star in our country
The young chef burst into the public consciousness in 2017, when he was a judge on Konyhafőnök alongside Ákos Sárközi, and millions of people watched him. The successful cooking show brought him recognition and from then on his career took off like a rocket. The unknown Hungarian chef, who had gained considerable experience abroad, suddenly became a well-known and respected chef. In 2020, his fine dining restaurant in Budapest, Rumour, a joint venture with Károlly Gerendai, came up with a completely new concept. Since then, the restaurant has been implementing a unique concept of catering that has been able to introduce the public and the industry to previously unknown territory. The restaurant is still not signposted and is only accessible by reservation. Everything is done in front of the guests, as they can book a seat almost next to the kitchen. Unique and unconventional, Rumour by Jenő Rácz is a culinary experience.
Jenő Rácz v domestic gastronomy
The young chef's talent did not stop after Rumour, and he took on a role in the management of Costes. Now, given the opportunity and his passion for the country's top gastronomy, he became a part of Costes' life as a chef patron. Under his professional guidance, the restaurant will once again play a prominent role and, after a difficult period, will continue to dazzle national and international audiences with its outstanding gastronomy, in keeping with its first Michelin star. As with all the restaurants bearing the name of Jenő Rácz, Costes offers a unique culinary experience. By building on tradition and under the leadership of a visionary professional, this restaurant can be given a new impetus.
The recognition was not long in coming
Jenő Rácz is the first Hungarian chef to have received one of the highest professional honours abroad, the Michelin star. In Hungary, the general public got to know him through his media appearances, and the professional recognition of the restaurants he managed was not long in coming. He has been very successful in having both of his restaurants included in the top 10 of the Audi-Dining Guide TOP100 Restaurant Guide. A few weeks ago, he won Restaurant of the Year with Rumour, the most prestigious accolade at the Audi-Dining Guide Restaurant of the Year Gala.
