Chef Dan Varga is The Hungarian Butcher

Photo by Tommy Feisel
Photo by Tommy Feisel

Chef Dan has a unique ability to infuse flavors, cuisines and creativity to create inspired and unexpected dishes. He has honed his craft in such kitchens as: Oscar’s and Tucci’s of Dublin, The Refectory, The Explorer’s Club, Double Comfort, and a collaborative pop-up with Tatoheads Public House on Parsons Ave. He also served as a culinary consultant to the Ray Ray’s Hog Pit BBQ team which earned them a James Beard Award nomination in 2020.

His charcuterie business, The Hungarian Butcher, provides a modern twist on recipes taught to him by his grandmother, a first-generation Hungarian immigrant.


Learn more about Dan’s influences >>
Columbus Alive: Restaurant Review– Hungarian Butcher at Tatoheads
Columbus Alive: Restaurant Review — Ray Ray’s Meat Corn (Chef Dan Varga-engineered) 
614 Columbus Magazine: Chef Dan Varga
Short North Gala Features Chef Dan Varga
614 Columbus Magazine: Meat Preservation Society Article
614 Columbus Magazine: Winner, Winner
Think-Urban Interview: Insight into Chef Dan Varga
City Scene Columbus: The Best We’ve Scene