Behind the Pass: An Exclusive Interview with Tapas’ Head Chef
Name: Imre
Nationality: Hungarian
We are often asked about the mysterious, elusive and very talented kitchen team. So we sat down and had a chat with our wonderful Head Chef.
Imre is the perfect man to lead the kitchen with his culinary skills and impressively cool head. Imre ensures that every dish that goes out of the kitchen is up to standard and plated correctly. We grabbed 10 minutes with him before service to dig a bit deeper into the man behind the pass.
What was your first memory of cooking? Did you always know you wanted to be a chef?
I guess like most people my first memory of cooking goes back to my childhood. My parents often had to work late, so I used to go to the shops to buy the ingredients and cook meals for my younger brother. My favourite dish to make was pasta, it’s so simple, but when it’s done right, it can be incredibly tasty. It quickly became a family favourite, everyone loved it!
Honestly, becoming a chef wasn’t something I had in my mind until about 10 years ago. Believe it or not, I originally trained as a computer programmer when I was younger. Then, while I was still in Hungary, I had a change of plans and decided to train as a bartender. Once I had completed my training I decided to travel, so I moved over to Wales to look for bar work.
In a twist of fate, I couldn’t find a job as a bartender, but someone offered me a job in the kitchen as a kitchen hand, so I decided to take the opportunity. Then it wasn’t very long before I was offered a chef position. During my time there, I discovered a real passion for cooking. I stayed there for a couple of years to learn as much as I could from them. Then when I felt it was time to move on, I moved to Ibiza. Continuing my journey as a chef, and was lucky enough to get a job at Tapas.
Your family is in the bakery business. What were the valuable skills that you learned from them growing up?
From when I was around five years old I would go to the bakery after school, as I was too young to be left at home. Then when I was a bit older, I would spend a lot of my free time working in the bakery and learning things from my father about the business. I guess looking back it was from there that I became interested in food.
We made bread, cookies, muffins, tortes and many other things. I probably spent four or five years working with them. As a child, you just absorb things, so I am sure I learned a lot from being there without even realising it.
How long have you been a chef?
Officially I have been a chef for 10 years, I don’t really count the years that I spent in the bakery as a child.
What is your favourite part of being a head chef? The orders, the prep, managing the team?
I like being in charge of the kitchen, making sure everything is organised before service so the evening runs smoothly. I enjoy being in a position to make things happen.
I would say the bit that I enjoy the most is creating the specials and expressing myself through them. I spend a lot of time thinking about them and planning them. Especially in the winter, when I have more time, I play around with ideas and different ingredients.
If you could work on any section of the kitchen every night, which would it be?
The stove, I like the flame! Even though it gets hot in Summer, it is my favourite position.
What is your favourite dish on the Tapas menu?
The Seafood Medley is my favourite dish – the brandy cream sauce is irresistible. I just think it is a really interesting balanced dish.
You are famous for keeping a cool head? What is the secret to your calm nature?
Ha ha, that’s just me, I am not an angry or stressed person. Everyone has their job to do, and I want to work in a nice environment, not just for me but for the team too. The kitchen at Tapas isn’t huge, and it can get pretty hot during service in the middle of Summer. So, it is better for everyone if the atmosphere stays a bit cooler.
Where in the world did you have your most memorable dining experience?
At my grandma’s house! I will never forget this meal, it is a traditional Hungarian dish of stuffed cabbage, called “Töltött Káposzta”. My grandma made it so well. Every Christmas, she would make it, and I’ll never forget the taste. She made it better than anyone else.
What do you like to cook at home?
I don’t have much time in the Summer, but as I said before in the winter I enjoy experimenting with new recipes and trying out ideas for the next season to put on special. But if I am cooking for myself or my family I like to make hearty stews and soups. You know, real hearty winter comfort food.
What is your guilty food pleasure?
There’s a traditional Hungarian roll that I used to make at the bakery when I was a kid. It is like a chocolate roll and served like a soft biscuit. It’s great with a glass of milk.
So, that’s our lovely Imre, anyone else want to go to his Grandma’s house for dinner?
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