Head Chef Andras Katona has moved over from Avenue’s sister restaurant Pont de la Tour where he began his D&D journey as Senior Sous Chef. He has previously also worked in The Savoy as Demi Chef de Partie, Galvins @ Windows as Chef de Partie as well as the Corinthia Hotel as Senior Chef de Partie. Andras would describe his cooking as innovative, clean and seasonal with his favourite season being Spring due to “all the best ingredients being available”.
Andras’ biggest influence on his cooking has been from his time with Heston Blumenthal at the Fat Duck Restaurant, where he was invited for a week. He believes the standard of cooking and competition between restaurants is much larger than back home. He thinks that a great plate is made out of the best ingredients and a perfect restaurant is one with happy, motivated and creative staff.