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 and Double Comfort. He also served as a culinary consultant to the Ray Ray’s Hog Pit BBQ team.

His latest venture, is a kitchen takeover and collaboration with Tatoheads Public House on Parsons Ave. His menu at Tatoheads is available Tuesday-Thursday, 4-10pm and Friday-Saturday, 4-11pm. It’s bar food at it’s best with a strong Hungarian influence.  You’ll find Hungarian specialties right along side elevated classics. Check out the HB@Tatoheads Menu and you’ll see why you need to get there.

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