Kincső Szász

IGCAT Regional Chef Ambassador from
Harghita, European Region of Gastronomy awarded 2027

“Cooking is not just a profession for me; it’s a way to honor my roots and share the culinary treasures of Harghita with the world. Through my dishes, I aspire to tell the story of my region, its people, and its traditions.”— Kincső Szász

Representing Harghita at the European Young Chef Award 2024

Kincső Szász is the finalist who represented Harghita, European Region of Gastronomy Awarded 2027 at the European Young Chef Award 2024.

A Culinary Journey Rooted in Tradition

Born and raised in the heart of Transylvania, in the picturesque Harghita County, Kincső grew up surrounded by a rich culinary heritage. The region’s unique blend of Hungarian, Romanian, and Szekler influences shaped her palate and inspired her passion for cooking.

Her earliest memories include baking bread, grilling meats, and preparing traditional dishes with her grandmother. These experiences gave her a deep appreciation for fresh, local ingredients and the art of flavor pairing.

Education and Experience Abroad

After high school, Kincső pursued her culinary dreams at Manchester University’s Culinary Arts program. Later, she earned her master’s degree at the prestigious Institut Culinaire Disciplines Escoffier in France.

Her journey continued with an internship at the two-Michelin-starred restaurant Onyx, where she learned to blend classical French techniques with modern culinary trends.

Beyond the Kitchen

Kincső is also a professional squash player, currently ranked 117th in the world. Her international competitions fuel her culinary creativity. During her travels, she visits local markets, discovers new ingredients, and explores traditional recipes — always bringing back inspiration to Harghita.

Local Inspiration, Global Perspective

For Kincső, Harghita’s forests and local producers are endless sources of creativity. From aromatic herbs to wild venison and porcini mushrooms, the region offers a rich pantry. She often draws on traditional Szekler family recipes, blending them with contemporary techniques to create something uniquely hers.

“To me, cooking is a balance of tradition and innovation. It’s about respecting the time-honored techniques of Harghita cuisine while embracing modern trends. Gastronomy celebrates human connection and the cultural significance of food.” — Kincső Szász

Her Signature Dish: A Taste of the Carpathian Forest

At the European Young Chef Award 2024, Kincső presented “A Taste of the Carpathian Forest”, her reimagined version of Transylvanian Venison Stew. The dish honors Harghita’s culinary legacy, inspired by the legend of the golden deer that led the Szekler people to their homeland.

Using venison — a staple in the region — along with earthy wild porcini mushrooms, her dish reflects both heritage and innovation. Traditionally prepared to nourish communities during harsh winters, this stew embodies Harghita’s deep connection to nature and the resilience of its people.