Tóth Szilárd
I’m a kid from the faraway Szatmár region
I was born and raised in Mátészalka. Like many whose parents worked long hours, I spent much of my childhood in a pack—either in front of the TV or at my grandmother’s table, next to her cooking.
I found my way into the world of hospitality at a young age and encountered all sorts of experiences: culinary school cafeteria, fish cleaning, hauling supplies, fast food kitchens, early-morning setups—everything. But I wanted more. One day, I made up my mind and didn’t stop until I reached Budapest. I knew I could work hard, but I wanted meaningful work, a smart kitchen, structure, growth, a team, and an apron. Back then, Hungary was going through what we called a gastronomic revolution—a period of exploration and rediscovery. The industry was buzzing with excitement, experimenting, reconstructing, improvising, and cooking. That’s when I met my partner and future restaurant manager, Máté Boldizsár.
Maybe all of this explains why at Salt, there are no technology-driven dishes. My cooking isn’t guided by gadgets but by the flavors in my mind. That’s where it starts—a visceral, recallable memory. Everything else builds around that: the experimentation, expertise, techniques, teamwork, and sense of balance. We refine a dish until we reach that “I know this!” certainty. Food isn’t just something to eat, just as a restaurant dish isn’t just a composition—it’s only right if it resonates. If it evokes emotions, then the work behind it wasn’t in vain.
We work in Budapest, and our nature-inspired concept feels even more exciting in an urban setting. This is where we’ve achieved success, built new connections, and grown as a team.
It took time for me to figure out what to do with my experiences, my roots, and the knowledge I had gained—to understand what I wanted to show, what story we wanted to tell through gastronomy. That journey continues to evolve at Salt. We have a bit of mischief and playfulness in us, but we also recognize our responsibility—to our heritage and to the vision behind our restaurant. This is what we call contemporary Hungarian gastronomy.
In September 2021, Salt received its first Michelin star, and in 2022, our commitment to ethical and sustainable gastronomy was recognized with a Michelin Green Star as well. That same year, we were featured in the “Discovery” selection of The World’s 50 Best Restaurants, and I was honored to be listed among The Best Chef’s Top 100 Chefs in the World. We also achieved another dream—opening a bakery, Salt Bakery, which has become an integral part of the Salt story. And all of this was made possible by my team, which is my greatest pride.
My connection to the countryside remains strong—I travel home often, and we continue developing our family-run dry-aging meat business, Szatmár Dry Cured, led by my brother-in-law, Zoltán Vári, in Nyírmeggyes.