Chef Biography
Sandor Varga was born in the middle of World War II in Budapest. After the war, food was a number one priority, and he was interested in learning all he could about the culinary world. In 1959, he graduated with a culinary degree and was already apprenticing at the Pest-Buda Catering Company. By 1990, he had worked his way up the culinary ladder, acquiring the Master Chef title by 1973, and winning three gold medals at the Olympia in Frankfurt, and two gold medals at the World Cup in Luxembourg. In 1993, he joined the Hotel Gellert in Budapest as executive chef.
In 1995, he was appointed executive chef of the Matthias Cellar Restaurant in the City Panzio Matyas, Budapest. In the fall of 1997, the Great Chefs television crew showed up to tape Chef Varga there, for the Discovery Channel’s Great Chefs of the World television series.
Recipes
Apricot Pudding (Kecskemet)
Serving: 4 Print Apricot Pudding (Kecskemet) By Great Chefs October 8, 2015 These desserts look like sparkling gems, sheathed in glittering jelly and crowned with an apricot. Apricot jelly is used to coat the molds, which are filled with apricot mousse. Chef Varga is insistent: the real secret is the apricot brandy, which shows up […]
Consommé Gourmet Art
Serving: 4 Print Consommé Gourmet Art By Great Chefs October 7, 2015 This beautiful goulash consommé derives its flavor from intense Hungarian paprika and beef which have been simmered together for a long time, with water added from time to time to keep the mixture moist. The chef clarifies the consommé with egg white. The […]
Ham Strudel Budavari Art with Dill and Paprika Sauce
Serving: 4 Print Ham Strudel Budavari Art with Dill and Paprika Sauce By Great Chefs October 7, 2015 This golden brown strudel with its smoky ham and sauerkraut filling is one of the signature dishes at Matthias Cellar Restaurant. Note the easy way to make strudel: instead of spending a long time stretching a dough […]