Head Chef Anton Meszaros
I prefer calm in the kitchen instead of stress and shouting. The only hell I like is the “in the muzzle” one.
I knew I was going to be a chef quite early on and that’s what happened. After hotel school I gained experience in the best Bratislava businesses and I was also the head of a farm restaurant in the south of Slovakia. But it was time to move on, and this environment was irresistible. Plus, I love the foods I used to eat when I was a kid. It brings me back to pleasant memories from the past and that’s how I became enchanted with the gastronomy of PaB Donau.
Sous Chef Marek Hipik
Cooking took me from Topoľčany to Iceland. But at home I am now in the kitchen of PaB Donau.
I have been cooking for over 17 years. I started in Topoľčany, but soon I landed in Bratislava, where I went through various restaurants and breweries.
I gathered experience not only at home but also abroad. I briefly cooked in Iceland (where the sun doesn’t come out much, but you get clear in yourself why you cook).
I spent the winter season in For Arlberg, near the Swiss border. We had guests coming into the restaurant straight from the ski slopes and we went six days straight in the kitchen. We cooked mainly Wiener Schnitzel, fresh every day, honest and accompanied by a salad that had to be precisely balanced: saltier, sourer, hotter, in short, the kind of salad that the guests would remember.
Today I am part of the PaB Donau team. And that’s exactly the kind of cooking I enjoy, artisanal, honest, with a taste that makes sense.
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