{"id":1212,"date":"2026-08-24T09:28:45","date_gmt":"2026-08-24T07:28:45","guid":{"rendered":"https:\/\/donatchef.com\/?page_id=1212"},"modified":"2026-09-08T16:34:48","modified_gmt":"2026-09-08T14:34:48","slug":"about","status":"publish","type":"page","link":"https:\/\/donatchef.com\/es\/about\/","title":{"rendered":"Sobre Chef Don\u00e1t"},"content":{"rendered":"
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Chef Tukarcs Don\u00e1t<\/h1>\t\t\t\t<\/div>\n\t\t\t\t
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Good food brings people together... <\/h2>\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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Cooking with purpose, precision and care<\/h2>\t\t\t\t<\/div>\n\t\t\t\t
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I am Don\u00e1t Tukarcs, a private chef based in Madrid. My cooking brings together Spanish ingredients and flavours with French technique, Hungarian influences and a personal touch shaped by years of training and experience in demanding professional kitchens.<\/p>

Today, I create private dining experiences and small events that range from relaxed tapas and sharing menus to refined multi-course tasting experiences.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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\n\t\t\t\t\tWhere it started -<\/span>\t\t\t\t<\/div>\n\t\t\t\t
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One private dinner changed the direction of my life<\/h2>\t\t\t\t<\/div>\n\t\t\t\t
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I did not always know I wanted to become a chef. The turning point came when my family invited a private chef to cook with us for a day.<\/p>

We prepared several courses together, and I became completely drawn into the process. What stayed with me most was not only the food, but the way the chef explained every step and involved me in the experience.<\/p>

He later gave me one of my first professional opportunities, and that became the beginning of my career in the kitchen.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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\n\t\t\t\t\tLe Cordon Bleu Madrid\n<\/span>\t\t\t\t<\/div>\n\t\t\t\t
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A place where discipline became part of my cooking<\/h2>\t\t\t\t<\/div>\n\t\t\t\t
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I later moved to Madrid to study at Le Cordon Bleu, completing an intensive programme in both cuisine and pastry.<\/p>

The training was demanding, with constant practical and theoretical assessment. I approached it seriously and consistently pushed myself to do more.<\/p>

At graduation, I received the Menci\u00f3n de Honor, a distinction awarded for my work and attitude throughout the programme.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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\n\t\t\t\t\tDiverXO -\n<\/span>\t\t\t\t<\/div>\n\t\t\t\t
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Learning what consistency really demands<\/h2>\t\t\t\t<\/div>\n\t\t\t\t
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After Le Cordon Bleu, I joined DiverXO, Madrid\u2019s three-Michelin-starred restaurant.<\/p>

I started as a trainee and stayed beyond my scheduled hours whenever possible because I wanted to learn as much as I could. After completing the placement, I was offered a position as chef de partie.<\/p>

The three-Michelin starred experience taught me how much discipline, organisation and consistency are required to deliver the same standard under pressure, service after service.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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My Approach to Cooking\n\n\nSpanish foundations, shaped by French and Hungarian influences<\/h2>\t\t\t\t<\/div>\n\t\t\t\t
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I do not want to simply reproduce the dishes people already know.<\/p>

My cooking starts from Spanish ingredients and flavours, but I often bring in French technique, Hungarian influences and touches of fusion. I am interested in creating something familiar enough to connect with, yet different enough to feel personal.<\/p>

For me, a good dish is also about texture, balance and clarity of flavour. Every element should have a reason to be on the plate.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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\n\t\t\t\t\tGUEST EXPERIENCES<\/span>\t\t\t\t<\/div>\n\t\t\t\t
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What My Guests Remember<\/h2>\t\t\t\t<\/div>\n\t\t\t\t
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\n\t\t\t\t\t\t\u201cEverything felt really easy from the beginning. The food was beautiful, but more importantly, it was delicious and full of little details we kept talking about afterwards.\u201d\t\t\t\t\t<\/div>\n\t\t\t\t\tAna, Madrid<\/span>Private Diner<\/span><\/cite>\t\t\t\t<\/div>\n\t\t\t\t\t\t
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\n\t\t\t\t\t\t\"Ana,\n\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t\t\t
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\n\t\t\t\t\t\t\u201cWe wanted something special for the evening, but not too formal. Don\u00e1t understood that immediately. We could enjoy our guests while he took care of the food, and the whole experience felt very personal.\u201d\t\t\t\t\t<\/div>\n\t\t\t\t\tMichael, Madrid<\/span>Birthday Celebration<\/span><\/cite>\t\t\t\t<\/div>\n\t\t\t\t\t\t
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\n\t\t\t\t\t\t\"Michael,\n\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t\t\t
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\n\t\t\t\t\t\t\u201cThe food looked amazing, but what we really loved was how relaxed the evening felt. We could actually sit with our guests and enjoy everything.\u201d\t\t\t\t\t<\/div>\n\t\t\t\t\tMartin, Madrid<\/span>Private celebration<\/span><\/cite>\t\t\t\t<\/div>\n\t\t\t\t\t\t
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\n\t\t\t\t\t\t\"Martin,\n\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t
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EXPLORE THE EXPERIENCE<\/h2>\t\t\t\t<\/div>\n\t\t
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\"\"<\/figure>

\u00c0 la Carte & Tapas Experience<\/p>

A relaxed selection of warm and cold tapas, sharing plates and signature dishes, ideal for parties, celebrations and easy-going gatherings.<\/span><\/p><\/div><\/div>\t\t\t\t<\/div>\n\t\t\t\t

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Signature Experience<\/p>

A refined multi-course menu shaped by seasonal ingredients, precise technique and Don\u00e1t\u2019s Spanish, French and Hungarian influences.<\/p><\/div><\/div>\t\t\t\t<\/div>\n\t\t\t\t

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\"\"<\/figure>

Grand Experience<\/p>

A more immersive tasting menu for intimate occasions, created for guests who want to enjoy the full expression of Don\u00e1t\u2019s cuisine.<\/p><\/div><\/div>\t\t\t\t<\/div>\n\t\t\t\t

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\"\"<\/figure>

Signature Bites Collection<\/p>

Elegant, carefully crafted bites for receptions and private events, designed to be enjoyed easily while still feeling special.<\/p><\/div><\/div>\t\t\t\t<\/div>\n\t\t\t\t

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Chef Tukarcs Don\u00e1t Good food brings people together… Cooking with purpose, precision and care I am Don\u00e1t Tukarcs, a private chef based in Madrid. My cooking brings together Spanish ingredients and flavours with French technique, Hungarian influences and a personal touch shaped by years of training and experience in demanding professional kitchens. Today, I create […]<\/p>\n","protected":false},"author":1,"featured_media":1456,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"_seopress_titles_title":"","_seopress_titles_desc":"","_seopress_robots_index":"","_seopress_robots_follow":"","_seopress_robots_imageindex":"","_seopress_robots_snippet":"","_seopress_robots_primary_cat":"","_seopress_robots_breadcrumbs":"","_seopress_robots_freeze_modified_date":"","_seopress_robots_custom_modified_date":"","_seopress_robots_canonical":"","_seopress_social_fb_title":"","_seopress_social_fb_desc":"","_seopress_social_fb_img":"","_seopress_social_fb_img_attachment_id":0,"_seopress_social_fb_img_width":0,"_seopress_social_fb_img_height":0,"_seopress_social_twitter_title":"","_seopress_social_twitter_desc":"","_seopress_social_twitter_img":"","_seopress_social_twitter_img_attachment_id":0,"_seopress_social_twitter_img_width":0,"_seopress_social_twitter_img_height":0,"_seopress_redirections_value":"","_seopress_redirections_enabled":"","_seopress_redirections_enabled_regex":"","_seopress_redirections_logged_status":"","_seopress_redirections_param":"","_seopress_redirections_type":0,"_seopress_analysis_target_kw":"","_seopress_news_disabled":"","_seopress_video_disabled":"","_seopress_video":[],"_seopress_pro_schemas_manual":[],"_seopress_pro_rich_snippets_disable_all":"","_seopress_pro_rich_snippets_disable":[],"_seopress_pro_schemas":[],"footnotes":""},"class_list":["post-1212","page","type-page","status-publish","has-post-thumbnail","hentry"],"_links":{"self":[{"href":"https:\/\/donatchef.com\/es\/wp-json\/wp\/v2\/pages\/1212","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/donatchef.com\/es\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/donatchef.com\/es\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/donatchef.com\/es\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/donatchef.com\/es\/wp-json\/wp\/v2\/comments?post=1212"}],"version-history":[{"count":86,"href":"https:\/\/donatchef.com\/es\/wp-json\/wp\/v2\/pages\/1212\/revisions"}],"predecessor-version":[{"id":2638,"href":"https:\/\/donatchef.com\/es\/wp-json\/wp\/v2\/pages\/1212\/revisions\/2638"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/donatchef.com\/es\/wp-json\/wp\/v2\/media\/1456"}],"wp:attachment":[{"href":"https:\/\/donatchef.com\/es\/wp-json\/wp\/v2\/media?parent=1212"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}