Thoughtful doers.
And vice versa.

Managing Director Dr Philipp Stierand leads Speiseräume with an analytical eye and a political vision. He has been working in the field of local food policy for over 20 years as a spatial planner, author and consultant. At Speiseräume, he brings together urban planning, strategy and implementation.

“Food is political; appetite is not.”

As managing director, Dinah Hoffmann is responsible for the strategic direction of Speiseräume and is driving forward the transformation of urban food systems. Dinah studied Gastronomic Sciences as well as Communication, Health and Life Sciences. She serves on the board of FÖL e. V. and heads the ‘Kantine Zukunft’ project as project manager.

“Sustainable food systems begin where cities take responsibility.”

Patrick Wodni brings his insight into change processes to the management team at Speiseräume. As a chef and project manager, he has many years’ experience in the catering industry and organisational development. At Speiseräume and Kantine Zukunft, he puts strategies into practice – both in the kitchen and at his desk.

“Good cuisine starts with the right attitude.”

Amir Crnkić trains kitchen teams as equals. He makes good food a reality in everyday life. As a chef with degrees in Business Informatics and Social Sciences, he is familiar with both Michelin-starred restaurants and commercial kitchens. His strength: practical knowledge that works.

“Simple food can make a big difference.”

Laura Berkenberg thinks in terms of interconnected systems, whilst always keeping the bigger picture in mind. Her motivation: to make good food possible for tomorrow. She combines her organisational skills with experience in agricultural economics, the catering industry and intercultural communication. At Stadt-Land-Küche, she makes change a reality.

“Food is part of everyday life, and that is precisely where change begins.”

Anastasia Eggers is responsible for Speiseräume’s visual identity. She combines design with artistic practice and creates clear imagery and striking formats. She studied social design and envisions the future of food systems. Within the team, she oversees communication, design and networking.

“Design makes ideas visible and effective.”

Paul Götze works with kitchen teams at Stadt-Land-Küche, combining culinary expertise with a keen eye for cost-effectiveness. He is a trained chef and a certified business coach. For five years, he ran a restaurant and catering business in Dresden with a focus on sustainable cuisine.

“The best ideas often spring up right on our doorstep.”

Robert Geßner strengthens the coaching team at Kantine Zukunft with his solid culinary expertise. He is a trained chef who has worked in settings ranging from ships to Michelin-starred restaurants. His focus is on quality and an appreciation for good produce. In the kitchens, he builds up the team’s skills and passes on his knowledge in a practical way.

“Good cuisine is created when you put your heart and mind into it.”

Berenice Kortsik creates formats that bring people together. She plans meticulously and pays attention to every detail. As a cultural studies scholar, she brings a wealth of experience in event organisation and networking. At Kantine Zukunft, she skilfully combines organisation and atmosphere.

“Good ideas flourish best where structure and atmosphere are in harmony.”

At Speiseräume, Maria Hansel ensures that everything runs smoothly behind the scenes. She is passionate about clear processes, well-thought-out structures and effective collaboration. Drawing on her experience in project management and accountancy, she combines organisational skills with a wealth of ideas.

“Structure creates space for change.”

Carolin Dahms makes content accessible and impactful. At Speiseräume, she is responsible for communications. She brings experience from NGOs and is driving forward food policy in Leipzig and the surrounding region. As part of the team, she ensures clear messages and genuine reach.

“Those who make a difference should also talk about it. Because only through communication can success and change be made visible.”

presse@speiseraeume.com

Fanny Döke is responsible for finance and human resources at Speiseräume. She ensures that everything runs smoothly behind the scenes. She studied public and non-profit management and combines organisational skills with a people-focused approach. What drives her: good food, clear processes and a job with purpose.

“Good work needs a solid foundation.”

Alice Baumgärtner manages projects with a thorough understanding of the system. She develops strategies and supports processes for local authorities. As a human geographer, she works with local stakeholders to shape the food of tomorrow – in schools, canteens and local communities.

“A sustainable food policy creates spaces in which good nutrition is possible for everyone.”

info@schoolfood4change.de

Henrik Deinzer-Meyer brings together the perspectives of both worlds: individual and communal catering. He is a trained chef and master chef with experience as a head chef and in teaching cookery courses. As a culinary trainer at NEUE KANTINE HAMBURG, he provides hands-on support to teams – so that good food becomes the norm.

“Good cuisine is created together, on an equal footing.”

As project manager at KitaLecka, Clara Dorn helps shape how healthy eating is integrated into everyday life at nursery.
She is convinced that sustainable solutions arise where different perspectives come together. Her expertise lies in network-building and the development of nutrition policy at local authority level.

“When people sit down together, differences often give rise to common ground.”

Josef Dengler brings over 40 years’ culinary experience to Kantine Zukunft. He is a qualified chef who has held around 20 different roles and spent many years as a head chef in the catering industry. Today, he passes on his knowledge as a kitchen trainer and supports teams in their day-to-day work.

“Simply cook with fresh ingredients – that’s all it takes.”

At Speiseräume, Stefan Endres develops recipes that work: practical, seasonal and well thought-out. He is an engineer specialising in energy and process engineering and a trained chef. For six years, he ran Bone.s Kantine at Berlin’s Markthalle Neun. He plans meticulously and cooks with an eye for the ingredients and everyday life.

“When the planning is right, simple ingredients can be turned into great food for lots of people.”

Leslie Knigge supports research, concept development and editorial work. She explores the links between justice and nutrition. Leslie is studying human geography, specialising in global inequalities and sustainable nutrition. As part of the team, she is working on the Bremen Food Strategy.

“Good food should not be a privilege.”

Juliane Kunert organises events at Stadt-Land-Küche with an eye for detail and a flair for creating the right atmosphere. She is a qualified restaurant manager and a passionate host with over 15 years’ experience in the hospitality industry, most recently as restaurant manager at Nobelhart & Schmutzig in Berlin.

“For me, the restaurant industry is about more than just plates and tables – it’s about encounters, connection and community.”

Jasmin Langguth turns ideas into practical projects. She combines business studies with experience in the food trade and has devised a training programme for sustainable bakeries. At Speiseräume, she brings concepts to life – in a structured, practical and user-focused way.

“Every child deserves good, healthy food right from the start.”

Jonas Löloff is a qualified chef and has been working behind the stove and at the pass in a wide variety of kitchens since 2013. His years as sous chef at Kuultivo in Leipzig had a particularly formative influence on him. He is now continuing his commitment to regional cuisine and his desire for greater responsibility for and with one another in his role as a culinary trainer at Stadt-Land-Küche.

“You learn a lot about someone when you eat together.”

Constanze Metz has conducted research into social change and developed concepts for sustainable urban development. She brings her sociological perspective and practical experience to Stadt-Land-Küche – in a structured, forward-thinking and unifying way.

“Good planning begins with understanding what already exists.”

stadt-land-kueche@speiseraeume.com

Marina Kaluza combines project management experience with strong communication skills and a passion for good food. With her background in cultural studies, she works closely with people and content. At Stadt-Land-Küche, she brings together structure, implementation and teamwork.

“Food is culture and brings people together.”

stadt-land-kueche@speiseraeume.com

Manuel Poschadel heads the team of trainers at Kantine Zukunft. He brings with him many years’ experience in Berlin’s school catering sector and has an in-depth understanding of the processes involved in commercial kitchens. For many years, he provided meals for more than 1,200 pupils every day, trained staff and ensured quality standards were maintained.

“Between the wooden spoon and the cost calculations, good teamwork is what counts most.”

Falco Rösner is a chef and nutritionist with an eye for the bigger picture. Through projects at the intersection of nutrition, agriculture and nature conservation, he rethinks the interconnections between these fields. At Stadt-Land-Küche, he is establishing sustainable kitchen practices.

“Progress begins at the hob and in the mind.”

Hayk Seirig inspires kitchen teams with his expertise and enthusiasm. He is a trained chef with experience in Berlin’s and international gastronomy. As head chef at Katerschmaus, he focused on regional produce and clean flavours. At Stadt-Land-Küche, he puts this approach into practice.

“Cooking is about making decisions – every single day.”

Karsten Schwarzenberg believes in honest craftsmanship and curiosity. He learnt his craft in the world of fine dining, where quality and attention to detail became the norm for him from an early stage. A respectful approach to food has been a constant theme throughout his career. Karsten passes on his knowledge as a cookery trainer at Kantine Zukunft.

“Good food begins with genuine craftsmanship and curiosity.”

Raphael Vu Dang-Weber coordinates the ‘Stadt-Land-Küche’ initiative, focusing on food and the region. He is an urban and regional developer specialising in sustainable food systems. Within the team, he brings together perspectives from planning, practice and politics.

“When food is considered from a regional perspective, the whole city benefits.”

stadt-land-kueche@speiseraeume.com

Undine Wuchold ensures clear processes and good teamwork at Speiseräume. Ever since completing her degree in cultural studies, she has been working on sustainable food systems. She has taught children about organic farming through educational projects. Today, she creates efficient structures with a focus on people.

“Good project management is like cooking: the timing and ingredients have to be just right.”

Antonia Vollbrecht is responsible for communications at Speiseräume. Drawing on her experience from her studies in communication science, her time at an agency and her work with a charitable organisation, she crafts texts that resonate with people: tailored to the target audience, easy to understand and full of conviction.

“Good food tells a story. Good communication ensures that story is heard.”

presse@speiseraeume.com

As a trained chef, Johannes Zimber brings a wealth of experience from various sectors of the catering industry. At his restaurant, MALA, he placed particular emphasis on using regional and seasonal produce. He shares his knowledge and passion for cooking as a culinary trainer at Stadt-Land-Küche.

“Regional produce prepared with artisanal skill – that’s my vision of a (sustainable) catering industry!”

Julia Ziemann ensures clear communication at Speiseräume and Kantine Zukunft. She gets to the heart of nutrition-related topics, writing in a way that is easy to understand and tailored to the target audience. Her experience from agencies and projects, as well as her knowledge of social and educational organisations, is directly incorporated into the content.

“Good communication is like good food: clear in its approach, creative in its presentation and always close to the people.”

presse@speiseraeume.org