Tobias Sudhoff

Founder and developer of Happy Foie

MUSICIAN, COOK AND DEVELOPER

About Tobias Sudhoff

Our founder Tobias Sudhoff has been successful as a 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 revolution” he coined. Happy Foie is Tobias' first product line that combines exclusive enjoyment and innovation and at the same time offers an alternative to the production methods of conventional foie gras.

Chef in the star restaurant

In 2018 and 2019, Tobias was also head chef at the restaurant Westfälische Stube in the Parkhotel Surenburg, which was awarded a Michelin star .

Founding member food lab

Tobias teaches at the Münster University of Applied Sciences, Department of Ecotrophology, 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.

"HAPPY FOIE HAS THE DELICATE-COOL MELTING AND THE NUTTY, COMFORTABLE SENSOR OF A CONVENTIONAL FOIE GRAS."
"HAPPY FOIE HAS THE DELICATE-COOL MELTING AND THE NUTTY, COMFORTABLE SENSOR OF A CONVENTIONAL FOIE GRAS."
"HAPPY FOIE HAS THE DELICATE-COOL MELTING AND THE NUTTY, COMFORTABLE SENSOR OF A CONVENTIONAL FOIE GRAS."
"AT THE SAME TIME IT IS ALSO SUSTAINABLE, ECOLOGICAL AND PRO ANIMAL WELFARE, SO THAT EVERYONE CAN ENJOY IT WITH CONFIDENCE."
"AT THE SAME TIME IT IS ALSO SUSTAINABLE, ECOLOGICAL AND PRO ANIMAL WELFARE, SO THAT EVERYONE CAN ENJOY IT WITH CONFIDENCE."
"AT THE SAME TIME IT IS ALSO SUSTAINABLE, ECOLOGICAL AND PRO ANIMAL WELFARE, SO THAT EVERYONE CAN ENJOY IT WITH CONFIDENCE."

AFTER LONG RESEARCH

The development of Happy Foie

After Tobias came into contact with conventional foie gras at an early age, he was always torn between the fantastic taste and the versatile use on the one hand, as well as the animal suffering caused by stuffing on the other hand.

RESEARCH IN THE FOOD LAB

In order to create an alternative to conventional foie gras, Tobias began developing Happy Foie in 2016 with the aim of creating a comparable taste experience in organic quality and avoiding the ethical problem of force feeding .

THE RESULT

After months of work in the food lab at Münster University of Applied Sciences and numerous blind tastings
we are proud to present the result:

In a process specially developed for this purpose, the liver of healthy animals is enriched with valuable fats and enriched with a lot of love, to get a taste experience at eye level and to completely avoid stuffing the animals.

The new standard

Why is Happy Foie the alternative to conventional Bloc Foie Gras?

LEARN MORE