Musician, chef and developer
About Tobias Sudhoff
Our founder Tobias Sudhoff has been a successful musician, cabaret artist and food expert for over 20 years. Tobias combines his activities for sustainability and culinary innovations in the food sector under the term "food turnaround", which he coined. Happy Foie is Tobias' first product line that combines exclusive taste and innovation while at the same time opening up an alternative to the production methods of conventional Foie Gras.
Chef in the starred restaurant
In 2018 and 2019, Tobias was also head chef at the Westfälische Stube restaurant in the Parkhotel Surenburg, which was awarded a Michelin star .
Founding member of the food lab
Tobias teaches at the Münster University of Applied Sciences, Department of Oecotrophology, and is a founding member of the "food lab" competence team.
Own pop-up restaurant
In his pop-up restaurant Neue Westfälische Stube in the heart of Münster, Tobias enchants his guests with exclusive creations and his latest innovations.
After a long research
The development of the Happy Foie
Having come into contact with conventional Foie Gras early on, Tobias was always torn between the fantastic taste and versatility on the one hand and the animal suffering caused by the stuffing on the other.
Research in the food lab
In order to create an alternative to conventional Foie Gras, Tobias started developing Happy Foie in 2016 with the goal to create a comparable taste experience in organic quality and completely avoiding the ethical problems of force-feeding.
After months of work in the food lab of the Münster University of Applied Sciences and numerous blind tastings we can proudly present the result:
In a specially developed process, the liver of healthy animals is enriched with valuable fats and a lot of love in order to get a taste experience on the same level as conventional Foie Gras and to completely avoid stuffing the animals.
The new standard
You can find out more information about the product and why Happy Foie is the alternative to conventional Foie Gras here.