Terroir Berlin

Terroir Berlin united internationally acclaimed chefs including Mark Best, Amanda Cohen, Matt 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.

350

#terroirberlin uses

20+

countries

150+

forum visitors

70

collaborative dinner guests

50+

companies

20+

partners

Participants

RODERICK SLOAN

Arctic Diver

MATTHIAS WALTER

Burgrestaurant Staufeneck, Salach

Arnd Heissen

The Ritz-Carlton, Berlin

Videos

Didn’t make it to our Terroir Berlin Collaborative Dinner? No worries! Here’s a recap on many of our collaborations 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.

Round Table Discussions

During the afternoon at our Terroir Berlin Chef’s Forum we combined chefs, presenters, producers, press and media into twelve groups to tackle some of the leading conundrums faced by the international gastronomy community today.

Here’s what our delegates had to say about questions including:

How do you increase the profitability of a restaurant without compromising quality?
How do we foster a better work/life balance in the hospitality industry?
How can chefs retain talent they’ve fostered?
What food-related legislation should we move to change?

What People Said

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

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

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

In Partnership With:

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