Full Steam Ahead

Since its launch in 2013, Berlin Cuisine has been a fast-growing catering company. The reason? When it comes to our customers’ satisfaction, we make no compromises.

We are unwilling to sacrifice quality and efficiency, and can therefore deliver excellence before, during, and after the event.

We rented our very first kitchen. It was 120 square metres and we had five employees.
Soon we had 10 employees and successfully carried out our first events with more than 250 guests.
Before long, 22 employees were looking forward to their first event with over 2,000 guests.
Berlin Cuisine has now catered over 720 events and employs more than 50 people.
We are Caterer of the Year in the category "Event Concepts" and open a second location in Munich
Berlin Cuisine goes digital – we develop a catering app for your individual nutrition.
With Sustainable Pleasure we are raising our claim to sustainable catering to a new level.


Max Jensen

CEO & Founder
We gauge quality according to customer satisfaction. Our goal is 10 out of 10 points.

Nina Graf

Key Account Management
Celebrate success with the best team in the world.

Christoph Maier

Head Chef for Events
10 of 10 is our claim, always and at every event.

Rio Leonhardt

Head of Food
No compromises for the perfect taste.

Jakob Berger

Head of Logistics
We get up every day to be better than the day before.

Hannah Beckmann

Head of Service & Events
Grow together - that's Berlin Cuisine.

Niklas Babel

Head of Digital
Only the most modern technology for the most contemporary taste.

Future of the Company

Madita Nehrke

Trainee Event Manager

Paula Kiehn

Trainee Event Manager

Simon Falbe

Working student service manager

Franziska Döderlein

Trainee Event Manager

Theresa Lattermann

Working student project management

Linnea Lapawczyk

Trainee Event Manager

Frederike Fink

Working student project management

Berlin Cuisine -
No compromise

  1. Taste is always contemporary. Standard was yesterday. We reinvent taste every day.
  2. Service knows no boundaries. We're goal-oriented, reliable and attentive to detail.
  3. No cutbacks on quality. We’re the best team in the world, always in a good mood, self-assured and highly experienced.
  1. We design every event from scratch, tailor-made. Quality is guaranteed by finely tuned work processes.
  2. We constantly measure our efficiency across all areas and processes. We ensure that the customer gets the best value for their money.
  3. We celebrate success. Because we are successful when our customer succeeds. With us.

Our locations –
Berlin and Munich


Berlin Cuisine Jensen GmbH
Beusselstr. 44 n-q, Haus 25,
10553 Berlin

+49 30 / 609 897 86 0

Contact us now


Berlin Cuisine
Martin-Luther-Str. 2
81539 Munich

+49 89 / 416 119 88 0


There is nothing like safe processes. Our hygiene management system guarantees hygienic processes from receipt to delivery; for example, we use temperature controls, batch identification and reset tests. HACCP goes without saying. We’ve introduced various measures for occupational safety into our kitchen, warehouse and office, as well as in our transport processes. We run regular training sessions to keep ourselves up to speed with these standards, as well as with first aid procedures and fire safety.


There is nothing like reliability. Processes must be well thought out. We rely on our experience, our own staff and professional service providers to guarantee standardized coordination before, during and after every single one of our events. Our warehouse staff take care of maintaining and restocking the inventory and trained staff ensure the safe loading and transportation of the cargo.


There is nothing like freshness. Our contemporary taste demands impeccable ingredients, and to this end, we have created short delivery routes from our kitchens to our Berlin wholesale market. We take advantage of the very high product quality that the best suppliers offer, e.g. Weihe for vegetables and Recke for meat. We achieve the highest standards of hygiene and quality by using state-of-the-art technical equipment and standardized procedures.

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Nikolina Pocrnja, Concept & Events
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