When we were young, we would often go to our grandparents’ farm and they would passionately teach us the basics of cooking and all preservation methods. It only came naturally once we had to choose our career path that we decided to become chefs.
Our philosophy in the kitchen is quality, seasonality and simplicity. We have always worked with these core in all places we had the opportunity to learn. However throughout the years the only cuisine we would cook was of different European countries such as French or Italian. We felt the need to go back to our roots and to showcase at Sühring at contemporary German cuisine.
For the products, we try to source our produce locally first. But no matter what quality is the main factor for selecting ingredients. Farming in Thailand has evolved over the past 10 years. Currently we are working with some producers around Bangkok together.
If we have to mention one signature it would be the “Brotzeit” as it is present in both our menus. It is a very traditional way of eating in Germany. We would put some breads, cold cuts, spreads and picklings on the table and enjoy after a long day of work or for a family gathering.
We love working with our teams and together we are always growing and learning. It is important to us to pass on our philosophy to them so when comes their turns they can teach and progress with their own teams.
A good Sunday cooking is done with friends and family. Sharing is the core ingredient of most cuisine and it is for us the most important aspect of life.