THOUGHT HOUSE

At the Thought House, ideas grow. Good thoughts and ideas come from a process that involves the brain as well as the body and is playful, beautiful and analytic at the same time.

For us, eating, thinking and being are one. And best come as a package. We offer workshops, seminars and experiences that allow good thoughts for a good future to grow from a good place. A place where 'not-knowing' is welcomed and where all senses are engaged.


Contact us about design-led workshops and consulting at the Thought House.

TASTE SATELLITE

A lot of times, our mobile unit, the Taste Satellite, will be out and about, presenting food inventions, talking about our ideas of a better food future and creating fantastic food products with the public.

It is the extension of The Science Kitchen.

Above that we do an amazing show catering: surprising, delightful, healthy - and a proposition for a future of even better food, eating and living.




Contact us about booking your own culinary experience for your show or event.

WE TRANSLATE EMOTIONS INTO FANTASTIC FOOD PRODUCTS.

David Marx, Founder & CEO

Future food and eating will increasingly become a lifestyle experience offered by (fashion) brands and their on- and offline flagship stores who, by doing so, add highly emotional products to their existing portfolios. At the science kitchen we help invent, create, design and manufacture, these products drawing from our strengths of understanding brands and design as well as the food industry. Our joint aim is to make the future of food better, healthier, more beautiful and functional (again).


Contact us for your individual lifestyle food product.

Ice cream

OUR CORE TEAM.

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David Marx

- Founder & CEO

David Marx is the creative head, inventor, food designer and founder of the science kitchen GmbH & Co. KG. His first own product 'kyl' has already proven in an impressive manner how incredibly beautiful, healthy, effective and new popsicle ice can be in the future.




Contact David to be inspired.

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Philipp Martin

- Head of FoodLab

Philipp Martin is avant-garde chef as well as food scientist and the latest member of the interdisciplinary TSK team. The fact that he speakes both languages (the producer & the user) makes him just the perfect head to lead the foodlab.





Contact Philipp for (re) eventing food.

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Hannes Rütz

- Chef de Cuisine

Avant-gard chef pioneer Hannes Rütz joined David Marx at the science kitchen Food Lab after their joint time at one of the most spectacular molecular restaurants in Berlin: the Reinstoff. Hannes Rütz is responsible for the so crucial areas of recipes and textures and presents the products of the science kitchen at show events.



Contact Hannes for new food recipes.

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Jenny Bartolmäs

- Eventmanagement

Jenny Bartolmäs has worked with the big ones and has seen the world. She has now found her new home at the science kitchen where she navigates and manages our mobile unit, the taste satellite, in order to present our fantastic food products to interested people together with Hannes Rütz.




Contact Jenny for a show event.

And lastly, we work by a few basic rules:

Vegan nutrition is the future.

Our products speak for themselves and tell the truth.

We create only what we love.

We always prefer products of our region chosen based on the highest quality standard.

CONTACT

The Science Kitchen GmbH & Co. KG
Neuenburger Str. 16
10969 Berlin (Kreuzberg)
Deutschland
EUROPA

Email: hello@the-science-kitchen.com
Web: www.the-science-kitchen.com
Phone: n.a.

HRB 6454 4654 8979
Berlin-Charlottenburg

NEWS

News from some of our latest projects. Commissioned and self-initiated, they show a range of our work in the Food Lab, Thought House and Culinary Experiences.


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NEWSLETTER

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