Andrew Fairlie Scholarship 2023

Meet the Finalists - Rita Varga

Rita Varga, Chef de Partie and Trainer, Voco Grand Central Hotel, Glasgow

Where are you originally from?

I was born and raised in Hungary. In 2014, I decided to learn a new language and have some new challenges and experiences, so I moved to England. After 4.5 years there, I took a chance and moved to Glasgow where I still live and work.

What inspired you to apply for the scholarship?

My old Head Chef Sean Currie was in last year’s final. I enjoy challenging myself & this year’s brief meant I had to really be creative with my dish. This scholarship offers me the chance to test myself & try something that I have never done before. I have learned so much already as part of this process & take a lot from the experience. I have a passion for learning & gaining new experiences.

Can you give us a brief description of your career to date?

In 2014 I worked as a Kitchen porter at the Ibis Hotel in Portsmouth, I was very committed & was offered the chance to be a breakfast chef. As I gained my confidence in the kitchen, I was asked to work at dinner & became the lead cook on shift. In 2016 I moved to Bristol for a demi CDP position in Bristol Royal Marriott Hotel and from 2017 I worked as a CDP, then head breakfast chef which made me very proud. 

In 2018 I needed a change of scenery and applied for a job in Glasgow. I got a CDP job offer from Glasgow Marriott Hotel; I worked on different sections of the kitchen & learnt new styles of cuisine. In 2019, I applied to Glasgow’s only five star hotel the Kimpton Blythswood Square Hotel as a CDP which gave me a great opportunity for learning in a high standard kitchen, I was part of the team that opened the hotel up after the pandemic as well as launching a new restaurant Iasg.  In 2023, I moved to Voco Grand Central Hotel where my role is CDP and kitchen departmental trainer. I am responsible for coaching new starts & commis.

What does it mean to you to have been shortlisted for the finals of the scholarship?

Being shortlisted this prestigious scholarship is fantastic. I am happy that I can be part of it because I highly respect the work HIT does, how they bring hospitality together. This is also an opportunity to learn and develop. It makes me feel lucky that I have a chance to show my skills. I am genuinely grateful that I can be part of this competition with the Andrew Fairlie name.

Have you always wanted to be a chef?  What made you choose this career?

When I was a kid, I wanted to become an airplane pilot, an architect, or a retail and advertisement manager! My plans changed constantly, but being a chef never crossed my mind. I started working in the kitchen and slowly fell in love with how creative and rewarding being a chef can be and can't wait to see what challenges the future brings. It has given me the opportunity to as a person & learn new skills.

What do you love about working as a chef?

No two days are the same. It's tough and challenging at times but also rewarding. It makes me feel great that I can help create special dishes for people with all sorts of needs and requirements. I enjoy so much cooking for friends & family seeing them smile. I am proud to see when a guest is happy or gives the kitchen positive feedback on their meals.

What is your favourite Scottish ingredient to work with? And why?

It would be hard to choose one favourite. I love working with locally sourced fish and shellfish. There is something wonderful about working with these very delicate ingredients. Getting in the zone while filleting and preparing can be very therapeutic and peaceful. From cleaning a fish to garnishing the plate, just love it all.