Born in Budapest, Ádám Mészáros first thought about becoming a chef when he was only 10 years old. He later studied culinary arts and then worked at three different restaurants in Budapest over the course of the next three years before being offered a full-time position at Costes. During the 18 months he spent there, the restaurant received its first Michelin star. In 2011, Mészáros was offered a position at Onyx. After three-and-a-half years, he was promoted to chef de partie of the garnish section. He continued his rise through ranks to become sous-chef, a position that afforded him more responsibility and freedom, and he also started plating dishes for the renowned restaurant. In 2016, Mészáros went on to stage at Serge Vieira’s restaurant in France, and, upon his return to Budapest, was appointed head chef at Onyx. He continued Onyx’s success, keeping its Michelin star and, in 2018, helping it become the first restaurant in Hungary to receive 2 Michelin stars. Mészáros views teamwork as essential to achieving the common, greater aim. His philosophy is to showcase Hungarian tradition and innovation with his dishes, so he places great emphasis on using the highest-quality local ingredients.