Twentysix Budapest, one of the most beautiful restaurants in Budapest, has launched its very own podcast, 26 QUESTIONS°. In the first episode, chefs Ákos Sárközi and Richárd Farkas share some of their most memorable professional experiences and personal stories.
What do top chefs eat when no one is watching? How do they cope with the pressure of earning a Michelin star, and what happens when professional success brings someone to the brink of burnout? In the first episode of 26 QUESTIONS°, Ákos Sárközi and Richárd Farkas openly discuss these questions while sharing surprising personal stories with one another. Their conversation explores career-defining experiences, the challenges of sustainability, and even unexpected encounters with world-famous celebrities.
26 Questions, Four Courses, Two Chefs
Twentysix Budapest has launched a new podcast series titled 26 QUESTIONS°, exploring the intersections of gastronomy, sustainability, and pop culture. The unconventional format has no traditional host: instead, two invited guests ask each other questions as their conversation unfolds over the course of an imaginary four-course dinner.
The aperitif sets the stage for lighthearted introductions, the starter focuses on professional experiences, the main course brings more personal stories to the table, and by dessert, even the most challenging questions are served. What makes the show particularly unique is that the guests select dishes for each other in advance from the Twentysix menu, which they then taste together at the end of the conversation.
Family Stories, Sustainability, and Future Plans
Can a restaurant be both sustainable and uncompromisingly guest-focused? During the conversation, Richárd Farkas shares his thoughts on the importance of a zero-waste approach. He believes that reducing food waste does not necessarily have to come at the expense of the dining experience, although he acknowledges that the hospitality industry still has a long way to go in this area.
The two chefs speak openly not only about their professional achievements but also about their personal experiences and future ambitions. Ákos Sárközi, for example, reveals the stories behind his tattoos. Although his first tattoo was a Michelin star, the designs closest to his heart today are those connected to his family, including a portrait of his daughter. He also discusses how he envisions his future and the role he hopes art will play in his life alongside gastronomy.
Meanwhile, Richárd Farkas shares his plans to open a new restaurant with a more intimate dining experience and fewer guests, while reflecting on how professional challenges have shaped his perspective. The growing influence of artificial intelligence also comes up during the discussion, revealing differing opinions between the two chefs. While Richárd is critical of AI-generated advertising images used by restaurants, Ákos also recognizes the creative opportunities offered by the technology.
Brad Pitt, Angelina Jolie, and Behind-the-Scenes Secrets of Hospitality
One of the most intriguing parts of the conversation reveals stories rarely shared with the public. Ákos Sárközi, for instance, confirms that Brad Pitt and Angelina Jolie were once unable to get a table at his restaurant. The chef refused to ask guests who were already seated to give up their tables, even for Hollywood superstars.
The chefs also discuss the unwritten rules of hospitality, including how celebrities should be treated, the strict hierarchy of professional kitchens, and the subject of tipping. According to Richárd Farkas, tipping should be a voluntary gesture rather than an expectation. For Ákos, mutual respect is essential in every situation, regardless of whether someone is a world-famous celebrity or a newcomer to the industry.
A Final Course Full of Surprises
At the end of the conversation, the two chefs finally taste the dishes they selected for each other from the Twentysix menu based on their first impressions. Richárd surprises Ákos with a classic smoked salmon Eggs Benedict, while Ákos chooses a bold, flavorful hummus for his fellow chef, believing it perfectly reflects Richárd’s personality.
As the conversation draws to a close, the focus turns to the future. Ákos reveals that in ten years, he would love to dedicate more time to supporting young talent and giving art a greater role in his life. The episode ends with a personal invitation: after discovering that Richárd has never visited Borkonyha, Ákos invites him to join him there for a relaxed dinner.
The first episode of 26 QUESTIONS° offers a glimpse behind the Michelin stars, professional achievements, and restaurant kitchens, revealing the people behind the culinary excellence — full of humor, memories, and unexpected stories.
Watch the full episode here: https://youtu.be/Tl8X30tBbM0?si=thvuXA30SuBNfI25
