Event catering from Berlin for corporate events, congresses, galas and trade fairs – with venue consulting from a single source.
Berlin Cuisine Jensen GmbH
Beusselstraße 44 n-q, Haus 25, 10553 Berlin · MunichNew on Amplifa
About Berlin Cuisine
Berlin Cuisine is an event caterer from Berlin that has been catering for companies, associations and organizers at corporate celebrations, congresses, galas, trade fairs and Christmas parties since 2012. The range extends from Flying Menu to food stations with live cooking, gala and plated menus, grill and BBQ to finger food as well as bar and cocktail catering, with events ranging from small gatherings to large formats with up to 6,000 guests. The kitchen works seasonally and regionally according to the nose-to-tail principle, with vegan and vegetarian alternatives. In addition, the company offers venue brokerage and consulting for 83 event venues in Berlin and the surrounding area, virtual live cooking events in its own studio (up to 700 participants) as well as catering to go. The company's head office is located at Beusselstraße in Berlin-Moabit; since 2017 there has been a location in Munich. Clients include SAP, Porsche, Zalando, Google, Hertha BSC and the Olympiastadion Berlin.
- Site
- Berlin
- Processes
- Event catering (corporate event, company party/staff celebration, Christmas party,, Flying Menu / Flying Buffet / Flying Finger Food / Flying Dinner, Food stations with live cooking, Gala menu and plated menu (served at the table), Grill and BBQ (summer parties with grill and bar), Finger food catering, Bar and cocktail catering, Venue brokerage and consulting (83 event venues in Berlin and the surrounding area)
- Materials
- Seasonal and regional ingredients, Nose to Tail (utilization of the whole animal), Vegan and vegetarian alternatives, Beef (Angus beef, beef, brisket, pulled beef), Poultry (chicken), Veal (veal meatballs), Fish and seafood (unagi shrimp), Mushrooms (oyster mushrooms, portobello)
- Certificates
- EMAS, ISO 14001, HACCP (TÜV MS Standard), EMAS (DE-107-00157)
- Founded
- 2012
- Employees
- approx. 150 permanen
- Industries
- Companies/Corporate Events, Associations, Organizers/Agencies, Sports Events (VIP Catering), Trade Fairs and Congresses, Film/Media
- 01
Consulting and conception (format, menu, venue)
- 02
Venue brokerage and logistics
- 03
Product development and menu planning (seasonal, regional, nose to tail)
- 04
Production in the kitchen
- 05
Set-up and on-site service
- 06
MyMenu app for digital guest care
Cuisine and Concepts
Seasonal and regional ingredients
The basis of the kitchen's work for sustainable event catering.
Nose to Tail
Utilization of the whole animal as a principle of menu planning.
Vegan and vegetarian alternatives
Meat-free options are offered with every food concept.
Beef (Angus beef, brisket, pulled beef)
Used in gala dinners, bao buns and food truck concepts.
Poultry and veal
E.g. chicken shawarma and veal meatballs for finger food and plated menus.
Fish and seafood
Such as unagi shrimp for international bowl concepts.
Vegetables and mushrooms
Seasonal produce such as pointed cabbage, pumpkin, sunflower root as well as mushroom dishes as a vegan main component.
Locations and Venues
Berlin
DECentral company headquarters, kitchen, BC studio for Virtual Taste, operation of several own event venues (incl.
- Lot size
- Events from small gatherings up to 6,000 guests
- Materials
- Seasonal and regional ingredients, nose to tail
- Kraftwerk Berlin (8,000+ m², up to 2,600 pax)
- Motorwerk Berlin (up to 2,000 pax)
- LUXWERK Berlin (approx. 665 m², up to 800 pax)
- Wellenwerk Berlin (approx. 2,000 m², up to 1,100 pax)
- Virtual Taste Studio
Munich
DELocation for events in Munich and the surrounding area (since 2017)
Catering Formats
Inside the production
Industries
Processes & technical limits
| Processes | Tolerance | Max. part | Weight | Lot size | Materials |
|---|---|---|---|---|---|
| Event catering (corporate event, company party/staff celebration, Christmas party,Assembly | – | – | – | 6,000 guests (large-scale event, e.g. | – |
| Flying Menu / Flying Buffet / Flying Finger Food / Flying DinnerAssembly | – | – | – | – | – |
| Food stations with live cookingAssembly | – | – | – | – | – |
| Gala menu and plated menu (served at the table)Assembly | – | – | – | – | – |
| Grill and BBQ (summer parties with grill and bar)Assembly | – | – | – | – | – |
| Finger food cateringAssembly | – | – | – | – | – |
| Bar and cocktail cateringAssembly | – | – | – | – | – |
| Venue brokerage and consulting (83 event venues in Berlin and the surrounding area)Engineering | – | – | – | – | – |
| Virtual Taste – livestream catering / live cooking events in own studio (up to 700 virtualAssembly | – | – | – | 700 participants virtual | – |
| Catering to go: Souljar (soul food in a jar) and food boxesAssembly | – | – | – | 20,000 food boxes | – |
| Food truck catering (e.g. Steelrunner food truck)Assembly | – | – | – | – | – |
| MyMenu catering app (digital guest care/allergen information)Engineering | – | – | – | – | – |
7 Anlagen & Maschinen
| Machine | Manufacturer / model | Quantity | Working area | Year built | Site |
|---|---|---|---|---|---|
| Event Venue | Kraftwerk Berlin | 1 | 3 levels and 2 rooms, more than 8,000 m² | – | Köpenicker Straße 70, 10179 Berlin-Mitte |
| Event Venue | Motorwerk Berlin | 1 | 3 indoor areas + 1 outdoor area 2,000 m² + gallery 1,000 m² + head building 400 m² | – | An der Industriebahn 12, 13088 Berlin-Pankow |
| Event Venue | LUXWERK Berlin | 1 | approx. 665 m², ceiling height 12 m, up to 800 pax (indoor & outdoor) | – | Nonnendammallee 44, 13629 Berlin |
| Event Venue | Wellenwerk Berlin | 1 | approx. 2,000 m² total area (600 m² surf area, 800 m² beer garden, restaurant 170 m², bars/terraces | – | Landsberger Allee 270, 10367 Berlin |
| Event Venue (Partner Venue) | STATION Berlin | 1 | – | – | Berlin |
| BC Studio (Live Cooking/Livestream Studio) | Virtual Taste Studio | 1 | – | 2021 | Berlin |
| Munich Location | – | 1 | – | 2017 | Munich |
Additional services
Quality and Certification
Berlin Cuisine works according to HACCP and is certified to the TÜV MS standard; a TÜV SÜD audit was successfully passed in 2021. The environmental management is EMAS registered (DE-107-00157) and ISO 14001 certified; the 2026 environmental statement targets a 20% reduction in specific climate impact by the end of 2027.
| Evidence | Berlin |
|---|---|
| ISO 14001 | |
| EMAS (DE-107-00157) | |
| HACCP (TÜV MS Standard) |
Company History
- 2012
Berlin Cuisine founded by Max Jensen on November 28, 2012.
- 2014
Team expansion; first events with more than 250 guests.
- 2015
Growth to 22 employees; more than 3,500 guests at a single event for the first time; catering for the BVB DFB Cup celebration and Berlin Foodweek.
- 2016
Over 720 events and 50 employees; catering partner among others of BVB and Zalando.
- 2017
For the first time "Caterer of the Year" (Catering Inside, concept "The Taste"); hospitality partner of Hertha BSC (VIP catering Olympiastadion); opening of the Munich location.
- 2018
Development of the "MyMenu" catering app; European Athletics Championships with around 6,000 VIPs and athletes.
- 2019
Introduction of the zero-waste concept "Sustainable Pleasure".
- 2020
Corona pandemic: switch to Souljar (soul food in a jar) and 20,000 food boxes; reactivation of Ballhaus Clärchens.
- 2021
Launch of "Virtual Taste" livestream catering with up to 700 participants; HACCP implementation and passed TÜV SÜD audit.
- 2022
Focus on live, virtual and hybrid events.
- 2023
Growth into a corporate group with more than 150 employees; among others ZEISS Vision Convention with 2,500 guests.
- 2024
"High Performer" in the Sustainable Meetings Berlin network; HACCP certification according to TÜV MS standard; among others Deloitte "The Next Stage" (3,500 guests) and Bosch ConnectedWorld (3,000+).
- 2025
VIP catering of the Berlin Tennis Open and catering at the FISU World University Games; over 12,000 portions in three days at the Mercedes-Benz Service Summit; Berlinale opening reception for the 75th anniversary.
- 2026
Fifth engagement at the German Film Award and third Berlinale opening reception in a row (1,600 guests); operations management of the event area of a major Berlin arena; TRANSFORM with over 6,000 participants.