Adam Balogh, 88, passed away July 20, 2014 following a stroke. Born in Mariahalom, Hungary, he was the son of Janos and Terez (Klinger) Balogh. Mr. Balogh earned his certificate for cooking from his apprentice in Budapest. In 1946, his family and most of his village were forced to relocate to Germany because of their German ancestry. He then emigrated to France, working as a chef in Paris; finally emigrating to the USA as a displaced person in 1952. Mr. Balogh continued his chef career in restaurants and clubs eventually becoming a Chef-Instructor in the art of Culinary at the Culinary Institute of America, Hyde Park, NY, until his retirement came in 1997. Adam was an accomplished Ice Carver at various themed parties and events. He was an avid mushroom grower and published a book on "The Art of Decorating Mushrooms". He loved gardening and grew his own Hungarian peppers for paprika and stuffed peppers. Following his retirement he perfected his golf game and traveled to resorts that had championship caliber golf courses and "hot tubs". Adam was an accomplished ballroom dancer with Tango being his favorite. He was a member of St. John's Reformed Church in Red Hook and the Loyal Order of the Moose, Poughkeepsie Lodge 904. Adam is survived by his third wife, Susan R. (Trewin) Balogh and his first wife Margot; his son, Andrew Gannon (Jane); stepsons James Ogden (Cathy) and Mark Voorman (Xen); his sister, Greti Zucher of Badschronborn, GE, grandchildren, Andrew and Ryan and Lynne and William Ogden as well as several nieces and nephews in Germany. He was also predeceased by his second wife Ilse Balogh and three sisters. Funeral Services will be held Saturday, July 26th at 11 AM at St. John's Reformed Church, Old Post Rd. Upper Red Hook. Calling hours will be held at Burnett & White Funeral Home, 7461 S. Broadway, Red Hook on Friday from 7 PM to 9 PM. Interment on Saturday will be at St. John's Reformed Church Cemetery.