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Sandor Zombori joins Michel Atlas at Café Provence
By Deborah Wheeler
When Sandor Zombori sold his fi ne-dining restaurant in Seagrove Beach two years ago, he thought retirement would be a nice change from working long restaurant hours. Zombori discovered that contentment comes from doing what you love to do. What Zombori loves to do is cook.
The acclaimed chef’s passion has found a new home. Zombori has donned his chef’s hat once again and joins chef-owner Michel Atlas in the kitchen at Café Provence. It is a union that co-owner Connie Niehaus calls “the cherry on top of the banana split.”
Zombori coming onboard as a member of the staff at the popular Santa Rosa Beach French restaurant brings together a unique meeting of culinary minds. Atlas will continue to manage the core menu consisting of French-Belgian influences and Zombori’s will compliment, bringing his own unique signature Hungarian items to the table, said Niehaus. The addition will allow Atlas more time to devote to teaching cooking classes and his new International Wine Fellowship, she said.
“It will be a wonderful venture,” said Atlas.
For Zombori, to be able to practice his creative craft again with a respected colleague without the burden of owning the restaurant is just what he wants.
“For 21 years, I owned my own business and I don’t need to do that any more,” said Zombori. “Michel and I get along well and he lets me cook.”
Sandor’s fine dining was a staple on County Road 395 for 10 years and was ranked by Florida Trend magazine as one of the best restaurants in Florida. After selling, Zombori returned to his native Hungary, bought a vineyard and began making wine, with his fruits winning a silver and gold medal in their fi rst competition.
“But, it didn’t give me satisfaction. I couldn’t stay away from the kitchen and I missed America,” he said.
Zombori was 24 years old when he escaped communist Hungary 40 years ago. He is a graduate of Le Cordon Bleu Culinary School in Paris.
“I’m very glad to fi nd a home here (at Café Provence). It’s easier now than doing everything,” he said happily.
I almost went to Cafe Provence when I was home at Christmas. I went to Stinky's Fish Camp instead. And I do not regret going there. Great Food and a fun name.
By Deborah Wheeler
When Sandor Zombori sold his fi ne-dining restaurant in Seagrove Beach two years ago, he thought retirement would be a nice change from working long restaurant hours. Zombori discovered that contentment comes from doing what you love to do. What Zombori loves to do is cook.
The acclaimed chef’s passion has found a new home. Zombori has donned his chef’s hat once again and joins chef-owner Michel Atlas in the kitchen at Café Provence. It is a union that co-owner Connie Niehaus calls “the cherry on top of the banana split.”
Zombori coming onboard as a member of the staff at the popular Santa Rosa Beach French restaurant brings together a unique meeting of culinary minds. Atlas will continue to manage the core menu consisting of French-Belgian influences and Zombori’s will compliment, bringing his own unique signature Hungarian items to the table, said Niehaus. The addition will allow Atlas more time to devote to teaching cooking classes and his new International Wine Fellowship, she said.
“It will be a wonderful venture,” said Atlas.
For Zombori, to be able to practice his creative craft again with a respected colleague without the burden of owning the restaurant is just what he wants.
“For 21 years, I owned my own business and I don’t need to do that any more,” said Zombori. “Michel and I get along well and he lets me cook.”
Sandor’s fine dining was a staple on County Road 395 for 10 years and was ranked by Florida Trend magazine as one of the best restaurants in Florida. After selling, Zombori returned to his native Hungary, bought a vineyard and began making wine, with his fruits winning a silver and gold medal in their fi rst competition.
“But, it didn’t give me satisfaction. I couldn’t stay away from the kitchen and I missed America,” he said.
Zombori was 24 years old when he escaped communist Hungary 40 years ago. He is a graduate of Le Cordon Bleu Culinary School in Paris.
“I’m very glad to fi nd a home here (at Café Provence). It’s easier now than doing everything,” he said happily.
