Tamás Széll surpassed the other 19 participants thanks to his talent and creativity. He won over the contest jury that was composed of legendary chefs from all over Europe by preparing a leg of young deer grilled on charcoal with Hungarian spices, mushrooms and smoked magalicza pork fat (Hungarian spring forest theme) and a lightly salted Sterlet and langoustine glazed with pickled ramson seeds and brown butter (Hungarian spring revival).
Therefore, he reaches the podium alongside the Norwegian Christopher William Davidsen and the Swedish Alexander Sjögren respectively on the second and third place.
