ConFusion - for Asian Cuisine

When head chef Clemens Drdla, founder of ConFusion, studied Professional Thai Cuisine at the famous Le Cordon Bleu in Bangkok, one of his teachers used to say: “Fusion is ok, but not confusion.” That's how the name ConFusion came to be.

ConFusion believes that anyone can cook creative and authentic Asian dishes as long as you have the following three things: enthusiasm, a little patience to learn the rules, then the courage to break them! And right from the start, you need the right tools - authentic ingredients! Rice, pasta, spices and sauces bring out the true flavours of your dishes - take a look at ConFusion's great selection of spices to get you started here.