Elevating taste experiences with flavourful events

How does your extensive background in catering inform your approach to designing

In my experience, a carefully selected catering partner plays a significant role in the success of an event. From attentive but discreet service to the experience of flavor itself and the selection of drinks. It's not without reason that in German we say “love goes through the stomach”.

In the evolving landscape of Berlin's culinary scene, how do you stay ahead in offering innovative

Over the last few years, we have seen a major change in trend regarding consumption. I have the feeling that people are consuming much more mindfully – whether it's food and drinks or the general catering set-up. Much more attention is being paid to seasonality and regionality, as well as the reduction of (food) waste. People are generally thinking more sustainably and, as a catering partner, it is important to reflect these values.

Can you share some standout experiences or locations in Berlin that inspire your approach to curating taste and flavor-centric events?

The list is long! Berlin offers such a wide variety of great locations catering to all kinds of tastes! Personally, I love the small and humble spots like "Glasweise" on Reichenberger Straße or "Frau Luna" on Paul-Lincke-Ufer, which offer curated menus using selected, high-quality ingredients, as well as fine wines and great low ABV drinks. The best catering I had so far was from "Studio Schmaus"… 10 out of 10! A little insider: Also the "Lobb" Pop-Ups shouldn't be missed!

Who has influenced your philosophy on integrating taste and flavor into memorable event experiences?

I had the great honour of working with Stephan Hentschel at the end of 2023. I was asked to be the executive producer for "The Glow" dinner created by Chaos Director Ralf Schmerberg and him – an immersive 8-course menu at MaHalla Berlin. I will never forget working with him, as I have rarely experienced such a passion for flavor, ingredients, and the way he brings everything together. Apart from the fact that the menu itself was created with so much love, my highlight was the daily staff meal :)

Joining a BRS known for its culinary innovation in experential marketing, how do you envision contributing to and expanding our reputation as leaders in this area?

I think anybody deciding on a career has this “big picture” of where they want to be one day. Whenever coming across BRS productions over the past few years, I was left with simply feeling impressed, and I got this vision of contributing here – feeling like this could be it. In the end, I think I was in the right place and at the right time, to apply, so I took my chance and here I am :)