Terroir Berlin

Terroir Berlin united internationally acclaimed chefs including Mark BestAmanda CohenMatt Orlando, Magnus Ek and Jeremy Charles with Berlin's best restaurants including Horváth, Nobelhart & Schmutzig, Rutz, Ernst, Lode & Stijn and Dóttir for a Chef's Symposium and Collaborative Dinner that allowed delegates and guests to experience Berlin's rich culinary food scene and gastronomic heritage through fresh eyes. 

 
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350

#terroirberlin uses

 

20+

countries

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150+

forum visitors

 

70

collaborative dinner guests

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50+ 

companies

 

20+

partners


Participants

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Per Meurling

Berlin Food Stories, Berlin

 

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Mark Best

Genting Dream, Sydney
 

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Jeremy Charles

Raymonds, Newfoundland
 

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Lorraine Haist

Styles Feature Editor, Welt am Sonntag
 

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Kavita Meelu

Academic & activist, Berlin

 

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Duc Ngo

Kuchi, Berlin
 

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Lode van Zuylen

Lode & Stijn, Berlin

 

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Stefanie Rothenhöfer

Food Entrepreneurs Club
 

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Amanda Cohen

Dirt Candy, NYC
 

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Magnus Ek

Oaxen & Krog, Stockholm
 

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INGE MEIJS

Gastronomixs, The Netherlands
 

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Cynthia Barcomi

Barcomi's, Berlin

 

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Micha Schäfer

Nobelhart & Schmutzig, Berlin

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Christoph Geyler

Ernst, Berlin 

 

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Matt Orlando

Amass, Copenhagen

 

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Billy Wagner

Nobelhart & Schmutzig, Berlin

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RODERICK SLOAN

Arctic Diver
 

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Alan Micks

The Michelberger, Berlin

 

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Dylan Watson

Ernst, Berlin

 

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Sebastian Frank

Horváth, Berlin
 

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Scott Buchanan

The Store Kitchen, Berlin 

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MATTHIAS WALTER

Burgrestaurant Staufeneck, Salach
 

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Luisa Weiss

Author, German Baking
 

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Christian Tänzler

Visit Berlin

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JAY CHESHES

Food, travel and feature writer, USA
 

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Victoria Eliasdottir

Studio Olafur Eliasson, Berlin

Arnd Heissen

The Ritz-Carlton, Berlin
 

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Marco Müller

Rutz, Berlin


Videos

A recap on our Terroir Berlin dinner featuring Amanda Cohen, Lode van Zuylen, Mark Best, Micha Schäfer, Matt Orlando, Dylan Watson Brawn, Victoria Eliasdottir, Magnus Ek, Marco Müller and many, many more brilliant chefs and partners.


What people said

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chef delegate

"I will remember this trip to Berlin for a long time. The cohesion and the entrepreneurial spirit of the city reminds me a lot of Copenhagen. I cannot wait to see the next few years of the Berlin food scene!"

Matt Orlando
Head Chef, Amass

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co-creator

"We're thrilled to see the waves we've created with the first edition of Terroir Berlin. In its first year, we have already achieved much more than we'd ever hoped for and the overwhelmingly positive feedback from all the guests, the food scene and the participating guest chefs shows what a need there was for such a symposium. The inspiring exchange between the chefs -especially during the collaborative dinner- was the clear highlight of a week that I think we'll continue to see the long term effects of for a long time." 

Per Meurling
Founder, Berlin Food Stories

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partner

"Terroir really showed off all the various roles the food and restaurant industry can take on. It was interesting to see so many people working together, all passionate about the same industry yet with such different perspectives of what it means to them and what it represents."

Lovisa Hedlund
Gastro-Gründepreis


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