ABOUT

My name is Zsuzsi (Suzy) , and I’m a plant-based chef originally from Budapest, Hungary. I’ve been immersed in the world of food for over 10 years, and my journey has taken me across continents and through a wide range of culinary experiences.

I started my career hosting intimate dinners for tourists in my home, where I first introduced them to the joys of plant-based cuisine. This early experimentation sparked a deep passion for cooking and led me to Costa Rica, where I took on the role of executive chef at a local vegan restaurant. There, I developed innovative menus that helped the business to double their profit in just 2 months. This chapter was a great chance for me to use molecular gastronomy to recreate ingredients in a non-dairy version, and I was able to push the boundaries of what plant-based cuisine can be, blending science and creativity to create truly extraordinary dishes.

Over time, I expanded my culinary endeavors and opened my own restaurant. It was here that I took my love for plant-based food to the next level—developing products for a major supermarket chain, hosting thematic dining events, and teaching cooking classes to inspire others. I found immense satisfaction in sharing my knowledge and creating memorable dining experiences that celebrated the art of cooking.

After returning to Hungary, I embraced the freedom and creativity of working as a private freelance chef, curating personalized dining experiences for clients and continuing my work in culinary consulting and menu development. Two years ago, I moved to New York City to further immerse myself in the plant-based food scene, working as an executive pastry chef and R&D chef for one of the largest vegan restaurant groups in the city.

Today, as a private chef, I craft personalized dining experiences that blend culinary artistry with a deep understanding of my clients’ dietary restrictions and preferences, ensuring each meal is a memorable celebration of flavor, creativity, and care. My culinary philosophy centers around plant-forward cooking that nourishes the body and excites the senses. I’m particularly passionate about bread baking—there’s a special magic to sourdough—and I love creating handcrafted cheeses and desserts that are as delicious as they are innovative. My approach is rooted in sustainable practices, using wholesome ingredients to craft meals that not only taste incredible but also support a balanced, mindful lifestyle.

In addition to private chef services, I offer cooking classes, I host pop-up events, I do restaurant consulting, and menu development. Whether you’re looking for a one-of-a-kind culinary experience, new skills to add to your repertoire, or fresh, innovative ideas for your restaurant, I would love to collaborate with you and bring your vision to life.

Thank you for visiting my website. I’m excited to share my passion with you and help you discover the endless possibilities of plant-forward cooking.