Szilárd Tóth is the chef and co-owner of SALT, one of Budapest’s most acclaimed restaurants. Born in Szabolcs-Szatmár-Bereg county, his cuisine is deeply shaped by the flavours and memories of his childhood, bringing Hungarian culinary traditions into a refined, contemporary context. From an early age, he developed a passion for gastronomy and foraging, exploring nature in search of edible plants — a practice that remains central to his philosophy today.

Together with his team at SALT, Tóth actively gathers ingredients from the surrounding landscape, grounding his dishes in seasonality and locality. He believes Hungarian fine dining must remain rooted in tradition while embracing modern techniques and global influences. For him, the future of Hungarian gastronomy lies in balancing regional recipes with innovation and new technologies.

His distinctive approach has earned significant international acclaim and prestigious culinary accolades. At SALT, his dishes embody both heritage and creativity, reflecting a profound respect for nature and his Hungarian roots.