Award-winning chef Zoltan Szabo has joined the five-star Blythswood Square in Glasgow as Executive Head Chef, bringing an exciting vision for the venue’s luxurious menus.
Hungarian-born Zoltan has lived and breathed Scottish gastronomy for more than a decade and has a deep passion for home-grown, seasonal produce.
Zoltan grew up on a quaint farm in Southern Hungary surrounded by fresh fruit and vegetables, and wine harvested from his family’s vines. Inspired by this rich childhood, Zoltan now harnesses his passion for organic ingredients in all of his cooking.
Having gathered a host of experience at kitchens across Scotland including Cameron House and Grand Central Hotel, Zoltan joins Blythswood Square with an impressive CV and numerous accolades under his belt including the Scottish Chef of the Year Bronze Award, which he won two years running.
Zoltan will use this wealth of experience to create a unique offering at the Restaurant at Blythswood Square, which champions a thoroughly five-star proposition supported by a menu that sources ingredients from some of Scotland’s most respected suppliers including Loch Fyne Oysters.
Zoltan said: “I am extremely proud to be heading up the culinary team at the best hotel in Glasgow.
“Scotland’s larder is bursting with the some of the finest produce in the world, including internationally acclaimed seafood and wild game. With our new autumn/winter menu launching in just a few months, I will be drawing on these abundant resources to create an aspirational, classic and in-season menu that’s bursting with flavour. I’m also looking forward to revealing some new, extra special touches and dishes which are wholly unique to the Restaurant at Blythswood Square in the very near future.”
For more information click here
Find us on Facebook here
Chef Central is Sponsored by Grant Sous Vide
View testimonials from top chef’s using Grant Sous Vide equipment here
Marcus Wareing, Mark Poynton and Angela Hartnet