István Pesti is the executive chef of the Platán gourmet restaurant in Tata, Hungary, which was awarded two Michelin stars under his leadership in November 2022. His career has been marked by an unwavering commitment to improving local gastronomy through modern techniques and artistic presentation of dishes.
István Pesti was born and raised in Budapest, in an environment where food played a central role. From a young age, he approached cooking with curiosity and passion, and decided to pursue a professional education at the Gundel Károly Vendéglátóipari és Idegenforgalmi Technikum, one of the most prestigious catering schools. After graduating, he began working in some of the country's best eateries, honing his technical skills and developing a personal gastronomic vision, rooted in tradition but always looking to the future.
His career led him to collaborate with top establishments, including Babel Budapest and Tanti, which earned a Michelin star under his leadership, establishing him as one of the most talented of Hungary's new generation. In 2015, he accepted the challenge of moving to Tata to take the reins of Platán Restaurant & Café, now known as Platán Bistro. The goal was ambitious: to prove that fine dining can thrive far from the capital, and to enrich the local area with signature dishes.
In 2021, after years of study and preparation, he launched a new project: the Platán Gourmet Restaurant. Located in a picturesque setting in the moat of the Tata Castle, it has quickly established itself as one of Hungary's most exclusive destinations. Here, Pesti has elevated his style, offering a tasting experience that combines elegance, innovation and a deep respect for local raw materials. His approach aims to enhance authentic flavors through refined modus operandi and meticulous presentation, turning each course into a work of art. In November 2022, Platán Gourmet was awarded two Michelin stars, joining the European elite.
In addition, Pesti is a strong advocate of sustainability and producer empowerment. His menu is built around the seasonality of ingredients, often selected through direct relationships with farmers and ranchers in the region. His philosophy is based on a balance between the past and avant-garde, with a constant focus on aesthetics and harmony. His path is one of constant evolution, driven by the desire to push its own boundaries and offer customers an increasingly sophisticated process.
