Twin chefs Thomas and Mathias Sühring head the innovative team in Mezzaluna. Distinctive in character, united in passion, born and raised in Berlin, and armed with experiences in different three star Michelin restaurants, they come together here in lebua to create modern innovative cuisine.
Together, they pilot the exhilarating gourmet journey for all guests here at Mezzaluna. From Nova Scotia Lobster to Atlantic Seabass to Wahyu Beef Tenderloin, each dish is seasonally inspired and is a symphony of taste.
A toast to gastronomic heavens
Q: Being twins, you guys are now the face of the restaurant. What else is compelling about Mezzaluna that sets it apart from other places in Bangkok? 
T: Our commitment and foundation is freshness, and carefully selected produce from near and far. For example, the olive oil we use is a highly sought after brand, home-made on a small scale basis deep inside Morocco. We go that far to secure such alluring and compelling products.
M: Another example is the effort we put in the tiniest of details, the bread that is served every evening is freshly baked at 5pm daily. To ensure that the bread stays warm while at your table, we've carefully designed the basket itself. Do take a look when you next dine with us.
Firmly believing in training, the twins have set out to train and impart specific skills to their kitchen crew. Dividing them into teams for different parts of the dining journey, they ensure that on a fully booked night, each dish is created to perfection and goes through a systematic process from start to end.
Q: Have you fought before in the kitchen and made it your battlefield? J
T & M: (laughs), we don’t. Deepak won’t be very pleased if that happens. We are united in our passion for food, and we both bring something different to the table. We bounce ideas of each other during the afternoons and we experiment together before formally introducing a new dish to the gastronomic menu.
T & M side by side with Executive Chef, Frank – three superstars from The Dome
Q: Recently, you were both in Lausanne, and presented a dish for the Financial Times gala dinner. How was that? T: We were honored to be selected. We flew in, did everything there on site and it was an exciting few days.
M: Indeed, and we wanted something light for the starter, but topped with the best caviar of course. It was the gala dinner for the FT Business of Luxury Summit, and lebua was a sponsor for the gala dinner.
| Did You KnowAs part of the refined dining experience on board all Lufthansa First and Business class flights, Thomas and Mathias have been selected to craft a discerning menu from 35,000 feet. We will have a whole new entry just on that. Stay tuned! |
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