Tamas Varga

Chef

About me…


My name is Tamas Varga, I was born on 16th of July 1984 in South - East Hungary.
Started to learn to be a chef in 1999 in Hungary. I went to a three years, five days a week college.
I finished the college with good results in June 2002. In august 2002 I`ve got a full time job as a commis chef
in one of the places where I was doing my training period. I mostly did prep work and starters there.
For the following two years I was working in two other places doing mainly traditional food. In 2005 I got an offer from
Marlfield house hotel Ireland, Gorey. I accepted the offer and started there in may 2005. That kitchen was a much more strict than the places
where I worked before... It was a fine dinning kitchen with high standards. For the first few months i was helping out in every section
and after a while i ended up getting my own section. I was in charge on the starter section. I was responsible for canapes,
amuse bouche, and starters from preparation to plating. i had a commis chef working with me at the time. The second year I got promoted to Chef de partie and moved to the main course section. From that year was doing a good bit of paperwork, ordering and guiding junior staff.
Most days I took my part from menu writing too. We did about 80-100 different functions and wedding over the two years. Even tough it was an excellent experience I felt like moving after two years so i took a job in Wexford as head chef in La`Speranza coffee bar and Restaurant I was running the place for almost two years. It wasn`t fine dinning, but it was a very busy kitchen. Three services a day (breakfast, Lunch, Dinner)
This kitchen was operating with five chefs and two kitchen porters. On a busy day we served up to 300 - 350 customers.
In April 2009 I got an offer from the management of La`Speranza which is the same management of Whites of Wexford to work for Whites hotel.
I took the opportunity and started as a sous chef there. My job was running the restaurant, assisting the executive chef, ordering, making roasters, Optimus work, menu writing etc.. It was a big busy kitchen with around twenty staff.
In July 2009 I decided to take a short break, I resigned from Whites and travelled a small bit. Now I am looking for a new job, new challenges.
If you are interested in hiring me don`t hesitate to contact me.


Tamas Varga