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Mike Süsser

Mike Süsser - an established name in German-speaking gastronomy and TV chef.

Mike Süsser has been a fixture in German-speaking gastronomy for decades. The Austrian by choice has developed from an apprentice chef to a successful entrepreneur and TV chef and stands for a cuisine that combines craftsmanship, passion and humanity. Known for his down-to-earth and humorous manner as well as his fine sense of taste, he shows that cooking is far more than preparation - it is an experience, a community and the joy of enjoyment. With projects such as company cooking and seminar kitchens, workshops and a new pop-up event restaurant, he proves time and again that he can reinvent himself.

"Cooking is my DNA"

But it was not a straightforward path. "I first trained as a sailor and then decided to become a chef - I was obviously right." Today, the Austrian by choice can look back on around 40 years in gastronomy and can't imagine ever doing anything else.
For Mike, it's not about stars, perfection or trends, but about real moments that last.

"It's about making people happy: whether it's over dinner or a BBQ with friends." His philosophy is clear: enjoyment must be accessible. For him, humor, lightness and joy are just as much a part of cooking as precision and experience.

"Whether it's a currywurst stand, pub or Michelin-starred restaurant: enjoyment is not a question of category, but of passion. My job is to create this moment in which people laugh, enjoy and come together."

His personal classic from the grill?

A modern interpretation of beef roulade:

Thinly plated beef filled with a mango and prawn farce. Quick to prepare, efficient and a highlight at any party. Vegetables always play a role, of course, for example as a grilled Caesar salad or in creative side dishes.

His top 3 tips for the kamado are clear:

- A ceramic grill is ideal - but only with good charcoal.
- Take your time, don't rush. Think of barbecues in stages: first fresh food, then vegetarian, then meat, and finally dessert.
- Preparation is everything. Don't cram the table full, but build up enjoyment step by step.

And what should not be missing under any circumstances? "For me, a perfect barbecue evening always includes a proper beef steak."

Barbecuing plays a central role

For Mike, it's much more than a way of preparing food, it's a social experience.

"Barbecue fascinates almost everyone. It brings people together, is emotional, sociable and the results are immediately noticeable." He sees technology as a tool. Grills, woks, plancha - everything is used specifically to optimize taste, handling and presentation.

He particularly likes the plancha: "You can cook vegetables perfectly, develop flavors and easily prepare large quantities at the same time. That's a real advantage, especially if you're grilling for lots of people."

Creative craftsman - not an artist

Mike Süsser has also become known for his TV appearances, in which he has made cooking tangible with humor, expertise and a large portion of casualness. Despite his media presence and numerous projects, he remains consistently down-to-earth. "I am not an artist. I'm a creative craftsman. Cooking is a service. People should feel good, laugh and enjoy themselves."

He is currently fulfilling a long-cherished dream: the Gmundnerberghaus, a pop-up event restaurant at 822 meters above sea level. With a barbecue terrace, spectacular views and a clear focus on what is important to him. "It's a place where people can spend time together, enjoy good food and come together."

His message to young talent is unmistakable: nothing works without hard work. Talent alone is not enough. If you are prepared to work, remain curious and spoil guests, you have every chance in the restaurant business. And this is precisely what drives him: not to rest on his laurels, but to constantly challenge himself - at the stove, on the grill and in new projects.

Either or...?

🔥 Sweet or savory popcorn? "Salty"
🔥 Meat or vegetables? "Meat"
🔥 Exotic flavors or classic cuisine? "Both"
🔥 Spontaneous improvisation or following a recipe? "Improvise spontaneously"
🔥 Intensely smoky or mildly aromatic? "Intensive"

Mike Süsser

Follow Mike on Instagram for more stories.

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