The world of natural, fermented beverages is where my passion for gastronomy, commitment to a healthy lifestyle, and dedication to sustainability come together.

I began my career in Paris, where I worked in restaurants while studying at university. It was there that I truly fell in love with the world of flavors, aromas, and textures. The culture surrounding French wine regions and their deep connection to dining completely captivated me—this is the experience I strive to recreate, but in a healthier and more conscious way.

In Budapest, I worked at the Michelin-starred and Green Star-awarded Salt restaurant, where I started as a sommelier and later became the creator of alcohol-free juice pairings. During this time, I completed my WSET sommelier training and had the opportunity to explore numerous domestic and international wineries. Over the years, I became increasingly drawn to natural, low-alcohol fermentation—how can we discover flavors in a way that supports both our health and the environment?

As of 2024, I work as an independent expert, hosting workshops and lectures on fermented beverages, writing recipes, and inspiring others to experience that drinking well can be sustainable, healthy, and delicious. Kombucha, water kefir, and other fermented drinks are not just a trend—they represent a lifestyle and the future.