Thomas and Mathias Sühring

Why did you become a chef?
"Out of conviction, and because the profession offers so many possibilities and perspectives. "

What is the best thing about your job?
"The conscientious use of our planet's resources."

What was the biggest challenge so far?
"Opening our own restaurant abroad."

What does respect for food mean to you?
"Not treating it with indifference, but with the utmost concentration and appreciation."

How important is sustainability in fine dining?
"Very important, as fine dining reflects the highest form of our profession, and thus paves the way for innovation."

How exactly do you bring sustainability into your kitchen?

"We are in constant contact with our farmers and suppliers. Especially here in Thailand, we have experienced a boom in recent years. In the field of agriculture, the country offers excellent conditions. Many special products for fine dining are grown here. In addition, we filter and clean our water in-house, which is then offered as drinking water in the restaurant. Furthermore, we have reviewed the energy concept of our restaurant and made investments to greatly reduce energy consumption. These are just a few examples of how we ensure more sustainability within our four walls."

Which Nesmuk knife is your favorite and why?

"The chef's knife 180 is my current favorite, as I use it for most tasks."

What distinguishes Nesmuk knives from other knives you have worked with before?

"The durability of the material and perfect balance in the hand make it so pleasant to work with a Nesmuk knife."

How would you describe Nesmuk knives?

"The highest possible craftsmanship precision."

Why are good tools (like Nesmuk knives) so important in your profession?

"It greatly facilitates the work, especially in our field where precision is key.

The starting point of our dishes is always the search for the best basic product. Then, the best tool to give this basic product the so-called "finishing touch"."

What personal connection do you have to your cutting tools?

"The knife belongs to us chefs; without it, we couldn't practice our craft."

What fascinates you about really good (Damascus) knives?

"The perfection and the experience that must have been passed down through generations to forge such an incredible tool."

What inspires you?
"Nature."

Where do you get your inspiration from?
"Exchange with family and colleagues, travel and reference works."