The Sühring restaurant in Bangkok is one of the best fine dining addresses in Asia. Run by German twin brothers Mathias and Thomas Sühring, it combines traditional German cuisine with modern sophistication. Since its opening, the restaurant has received numerous awards, including several stars in the Michelin Guide Thailand and top places in Asia’s 50 Best Restaurants.
Guests appreciate the elegant yet cosy ambience and the creative interpretation of German classics. With high-quality ingredients and innovative techniques, Sühring elevates German cuisine to a world-class level. Restaurant Sühring is also one of Uccelin’s partners, and we spoke to Chef Thomas about this.
Exclusive Interview with Chef Thomas Sühring about the Uccelin programme
Andreas Conrad: What motivated you to participate in the Uccelin program by Andreas and Sarah Caminada and to promote young talents in your establishment?
Thomas Sühring: We joined the Uccelin program because it resonated with our path in the culinary world, learning from the best and now sharing that knowledge. Having been part of Bangkok’s vibrant culinary scene since 2008, it felt natural to guide the next generation in a place that’s become our home.
Andreas Conrad: What specific skills or qualities do you personally expect from the Uccelin scholarship holders who are active in your restaurant during the Uccelin program?
Thomas Sühring: We expect passion, dedication, and a relentless pursuit of culinary excellence. These young talents should come eager to absorb every aspect of haute cuisine, ready to push their limits and embrace the rigorous standards we uphold in our kitchen.
Andreas Conrad: How do you think young chefs / service staff / sommeliers benefit from participating in the Uccelin program?
Thomas Sühring: The Uccelin program not only sharpens their skills through mentorship from top professionals but also expands their culinary perspective, from kitchen operations to enhancing guest interactions. The real game-changer, however, is the opportunity to travel and experience diverse culinary practices worldwide. This exposure doesn’t just improve their capabilities but broadens their view on what food and service can encompass. It opens their eyes to the rich diversity of global cuisine, enriching their career paths and personal growth.
Andreas Conrad: Can you share an example of a particularly successful experience with a scholarship holder from the Uccelin program in the past?
Thomas Sühring: Even though it’s quite recent that we’ve started with the Uccelin program, the journey so far has been truly inspiring. We’ve had a few apprentices who quickly adapted to the demands and culture of our kitchen, showing real promise. It’s not just about what they learn from us; we also gain new perspectives and ideas, which is what makes this program so valuable. Watching these young chefs grow, take on challenges, and start to carve out their own paths in the culinary world has been rewarding for everyone involved.
Andreas Conrad: How do you design the program in your restaurant to offer the Uccelin participants the best possible learning experience?
Thomas Sühring: Our approach is comprehensive; we immerse them in every facet of our operation. From day one, they’re part of the team, handling real tasks and learning to manage both the pressures and the pleasures of the culinary world.
Andreas Conrad: What challenges do you see in training young chefs / service staff / sommeliers, and how do you deal with them?
Thomas Sühring: The real challenge lies in bringing the apprentices up to speed with the intense rhythm and meticulous nature of our operations. We stick to a clear, structured approach in our training — showing rather than just telling. It’s all about guiding them through each step, from the basics of preparation to the finer points of presentation, and ensuring they grasp not just the ‚how‘ but also the ‚why‘ behind each process. We encourage them to ask questions, to dive deep, and we make sure that feedback is direct and actionable. This way, they learn to navigate and eventually master the complexities of our kitchen.
Andreas Conrad: How has the collaboration with the Fundaziun Uccelin influenced your own work and your restaurant?
Thomas Sühring: Our involvement with the Fundaziun Uccelin has been a rich source of inspiration and growth for our team. Much like the positive experiences we’ve had with apprentices from the program, the collaboration has brought new insights and energies into our kitchen. It’s refreshing to see young chefs bring their unique perspectives and innovative ideas, which challenge us to think differently and experiment more. This partnership has not only supported our mission to foster new talent but has also invigorated our own creative processes, reinforcing our belief in the importance of continuous evolution in the culinary arts.
Andreas Conrad: To what extent do you think programs like Uccelin influence the future of haute cuisine?
Thomas Sühring: Programs like Uccelin are essential for the future of haute cuisine. They cultivate a new generation of chefs who are not only skilled but also innovative and ready to take on the global culinary scene.
Andreas Conrad: What advice do you give to the scholarship holders to be successful in the demanding world of haute cuisine?
Thomas Sühring: Stay passionate, be persistent, and always strive for excellence. The path isn’t easy, but dedication and a constant desire to improve will set you apart in the competitive world of haute cuisine.
Andreas Conrad: Are there any specific trends or developments in gastronomy that you would like to bring particularly close to young talents?
Thomas Sühring: We emphasize the importance of sustainability and innovation in cooking techniques. Understanding these trends is crucial for young chefs who must be prepared to adapt and lead in a rapidly changing culinary landscape.
More information:
10 Soi Yen Akat 3,
Khwaeng Chong Nonsi, Khet Yan Nawa, Krung Thep Maha Nakhon 10120, Thailand
