After completing Laszlo’s culinary studies, life offered him an unexpected opportunity to begin working on river cruise ships. What was meant to be a single contract turned into a career spanning over 12 years (and still ongoing).
He has worked aboard numerous river vessels before transitioning to ocean ships in 2016. Since then, he has held various chef positions on ocean liners, expedition ships, and luxury yachts, using each role as a chance to grow and move up the culinary ladder. Along the way, he has worked as a private chef both on land and at sea, and on support vessels.
What continually motivates him is the pursuit of learning and growth, both professionally and personally as well.
Outside of work, he am passionate about nature, animals, and geography, and he finds joy and creative expression in photography.
“In my profession, (especially today) I believe the most important is to create healthy, balanced meals that not only accommodate food allergies and intolerances, but also help prevent illness in the first place. My focus is not on adjusting meals to existing conditions, but on developing nutrition that supports long-term health and well-being.”
“Nutrition should not just adapt to illness, it should help prevent it.”
