Full Steam Ahead

Since day 1. And there is a simple reason for this: for the satisfaction of our customers, we go hand in hand with our heads through the wall. Without compromising on quality and efficiency. Before, at and after an event. With this claim, we have achieved a lot since our start in 2013.

2013
Berlin Cuisine gets going - with countless inspirations and insights. Because our founder Max Jensen was on a long journey through various star and street kitchens in Southeast Asia shortly before.
We hire five employees and rent our first kitchen. 120 square metres in size, in the middle of Berlin's wholesale market. The perfect place for us to have direct access to the freshest and best ingredients.
2014
We expand our team and successfully hold our first events with more than 250 guests. Along the way, we continue to develop our Contemporary Taste.
This results in various signature dishes - one of them: the rocket. With pickled salmon or sweet potatoes, salad and a special vinaigrette, we ignite the taste explosion. First in our kitchen, later at almost every event. The Berlin Cuisine concept works.
2015
Word of Berlin Cuisine's standards and quality is spreading - more and more renowned customers are placing their trust in us. And so we are growing to a team of 22.
For the first time, we inspire over 3,500 guests at an event with our flying menus. And we are proud to be the caterer for Borussia Dortmund's DFB Cup celebration and Berlin Foodweek.
2016
Our energy and order levels are rising steeply. We run over 720 events - from the annual conference to the Christmas market.
Thanks to now 50 employees at a constant maximum level. Numerous long-standing customer relationships grow during this time. Berlin Cuisine has become a reliable catering partner that exceeds expectations every time - at BVB as well as at Zalando. We are ready for the next level.
2017
This autumn, the champagne corks will be popping for us: We will be "Caterer of the Year" for the first time.
Our concept "The Taste" convinces the demanding jury of the trade magazine Catering Inside. We also become a hospitality partner for Hertha BSC and take over VIP catering at the Olympic Stadium. In 2017, we grow beyond Berlin's borders. Berlin Cuisine opens a location in Munich.
2018
Berlin Cuisine goes digital - we develop the "MyMenu" catering app. It provides our customers' guests with a unique catering experience.
With just a few clicks, they can find out what's in our dishes. The app is perfect for catering to individual needs and guiding guests more quickly to the right food. Our event highlight in 2018: the European Athletics Championships - around 6,000 VIPs and athletes experience our Contemporary Taste.
2019
Sustainability plays a big role at Berlin Cuisine. But with Sustainable Pleasure we are taking this claim to a new level.
All dishes are served on edible ingredients - that's how zero waste catering works. Sustainable Pleasure is the prelude to a whole series of further premium food concepts from Berlin Cuisine. Under the motto "We surprise and excite", we continue to push our creativity and innovative spirit.
2020
After a great start, the Corona pandemic is slowing down the entire event and catering industry. It is also a challenge for us - but also an enormous energy boost.
We bring our Taste into glasses and boxes. With Souljar, we deliver soul food in a jar to the home office. We also save the virtual Christmas parties of many companies with 20,000 high-quality food boxes. Another highlight: we are reviving Berlin's legendary Ballhaus Clärchens.
2021
We are launching Virtual Taste - our livestream catering concept. From a specially set-up BC studio, we host live cooking events
At these virtual events, up to 700 of our customers' employees can cook together virtually. In addition, we set new standards in safety and hygiene guidelines: we introduce the HACCP system and successfully pass the even stricter TÜV SÜD audit.
2022
We are ready for more - more flexible and innovative than ever before - for live, virtual or hybrid events.

Management and Innovation

Max Jensen

CEO & Founder

Sebastian Flasdieck

Head of Finance

Simon Dienemann

Executive Head Chef

Daniel Kube

Equipment Operations Management

Alexander Flasdieck

Head of Operations

Nina Jensen

Key-Account-Management

Niklas Babel

Chief of Staff

Tim Woitinek

Head of Sales

Tom Kalányos

Head of Corporate Development & Marketing

Felix Perger

Creative Director Food

Rio Leonhardt

currently in parental leave

Future of the Company

Annika Froese

Account Management

Melina-Filiz Aydin

Apprentice Event Management

Marah Quandel

Apprentice Event Management

Kim Gemballa

Apprentice Event Management

Patricia Mihm

Apprentice Event Management

Nele Grohmann

Apprentice Event Management

Paula Vogel

Dual Student

Rik Gehlert

Dual Student

Jeddou Misbahulhuda Mohamed

Chef in Training

Abdul Din Sesay

Chef in Training

Berlin Cuisine -
No compromise

01

Taste is always contemporary. Standard was yesterday. We reinvent taste every day.

02

Service knows no boundaries. We're goal-oriented, reliable and attentive to detail.

03

No cutbacks on quality. We’re the best team in the world, always in a good mood, self-assured and highly experienced.

04

We design every event from scratch, tailor-made. Quality is guaranteed by finely tuned work processes.

05

We constantly measure our efficiency across all areas and processes. We ensure that the customer gets the best value for their money.

06

We celebrate success. Because we are successful when our customer succeeds. With us.

Our location –
Berliner Großmarkt

Berlin Cuisine Jensen GmbH

Beusselstraße 44 n-q, Haus 25,
10553 Berlin
+49 30 / 609 897 86 0

Jetzt Kontakt aufnehmen

Standards

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.

Logistics

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.

Production

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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Anton Krämer, Concept & Events