Why did you become a chef?
"Out of conviction, and because the profession offers a great many opportunities and prospects. "

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

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

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

How important is sustainability in upscale cuisine?
"Very important, as upscale cuisine reflects the highest form of our profession, paving the way for innovation."

How exactly do you bring sustainability into your kitchen?

"We are in constant contact with our farmers and suppliers. Here in Thailand in particular, we have experienced a boom in recent years. In the field of agriculture, the country offers excellent conditions. Many special products, for the upscale cuisine sector, are grown here. We also filter and purify our water in-house, which is then offered as drinking water in the restaurant. In addition, we have reviewed the energy concept of our restaurant and made investments to reduce energy consumption. These are just a few examples of how we are taking care of more sustainability in our four walls."

Which Nesmuk knife is your favorite and why?

"The 180 chef's knife is my current favorite because I use it for most jobs."

What made Nesmuk knives different from other knives you've worked with before?

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

What words would you use to describe Nesmuk knives?

"The very highest precision craftsmanship."

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

"It makes work much easier, especially in our field where precision is essential.

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 tool?

"The knife belongs to and cooks, without it we could not perform our craft."

What fascinates you about really good (Damascus) knives?

"The perfection as well as the experience which must have been passed down through generations to forge such an incredible tool."

What inspires you ?
"Nature."

Where do you get your inspiration?
"Exchanges with family and colleagues, travel, and reference books."