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What you should know about "by Steinbeisser"
Steinbeisser and Maison des Chefs cooperate to combine the conceptual strength and the emotional potential of experimental culinary concepts. With the artistic approach and creative insights of Steinbeisser, tasks and goals profit from a cultural approach with an emotional and intellectual dimension. Maison des Chefs is the strategist and facilitator between the corporate, culinary and artistic world. Our clients are brands, organisations, individuals for which we guard the stakeholder perspective and overall goals. Working with us means creating emotional, meaningful, sustainable results, rooted in values and responsibility.
What we offer:
Tailored experimental moments
Immersive concepts and experiences
Creative culinary insights
Conceptual and innovative culinary designs
Innovation in food, research and development, inspiration and guidelines
What you should know about "Steinbeisser"
Steinbeisser, founded by Martin Kullik and Jouw Wijnsma, launched in 2012 the Experimental Gastronomy initiative by bringing together acclaimed chefs and artists for a one-of-a-kind culinary experience. Chefs are challenged to create an entirely plant-based, locavore and biodynamic tasting menu. Artists are challenged to reimagine the cutlery and dishware, using only natural materials that have been recycled, upcycled or repurposed.
As a result, guests reflect playfully and with open senses over community, society and the future of food. Each event features its own concept and location. Through the combination with art, all senses are touched, new connections are made, new memories created. Part of the vision is to inspire others to think about sourcing products locally. The renowned chefs are invited to playfully innovate culinary concepts, sharing their inspiration and experience with the audience. Thus, Steinbeisser thoughtfully, beautifully and most unforgettably changes the world of food.
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