{"id":1576,"date":"2023-11-15T13:49:37","date_gmt":"2023-11-15T12:49:37","guid":{"rendered":"https:\/\/pabdonau.sk\/our-team\/"},"modified":"2026-06-18T19:06:11","modified_gmt":"2026-06-18T17:06:11","slug":"our-team","status":"publish","type":"page","link":"https:\/\/pabdonau.sk\/en\/our-team\/","title":{"rendered":"Our team"},"content":{"rendered":"
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Our team<\/h1>\n<\/div><\/div><\/div><\/div><\/div><\/div><\/section>
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Head Chef Anton Meszaros<\/h2>\n<\/div><\/div>

I prefer calm in the kitchen instead of stress and shouting. The only hell I like is the one “in the muzzle”. <\/strong><\/p>\n<\/div><\/div><\/div><\/div><\/div><\/div><\/section>

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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 establishments 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 food I used to eat when I was a kid. It brings me back to fond memories of the past and that’s how I became enchanted with the gastronomy of PaB Donau. <\/p>\n<\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/section>

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Sous Chef Marek Hipik<\/h2>\n<\/div><\/div>

Cooking took me from Topo\u013e\u010dany to Iceland. But at home I am now in the kitchen of PaB Donau.<\/p>\n<\/div><\/div><\/div><\/div><\/div><\/div><\/section>

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I have been cooking for over 17 years. I started in Topo\u013e\u010dany, but soon I landed in Bratislava, where I went through various restaurants and breweries. <\/p>\n

I gathered experience not only at home but also abroad. I cooked briefly in Iceland (where the sun doesn’t come out very much, but you get to know why you cook).
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I spent the winter season in For Arlberg, near the Swiss border. We had guests coming into the restaurant straight from the skis, and we went six days straight in the kitchen. We cooked mainly Wiener Schnitzel,<\/strong> fresh every day, honest, and accompanied by a salad that had to be precisely balanced: saltier, sourer, hotter,<\/strong> in short, the kind of salad that guests would remember. <\/p>\n

Today I am part of the PaB Donau team. And this is exactly the kind of cooking I enjoy, artisanal, honest, with a taste that makes sense. <\/p>\n<\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/section>