Welcome to the science kitchen, a Berlin based Food Lab where science meets haute cuisine.
Here we re-invent food in all it's facets: experiences, packaging, branding, design, taste...
Here, we treat food as a precious material and worthy outcome. We offer the opportunity of inventing, making and enjoying food with chefs, food designers, equipment manufacturers, trend scouts, futurologists, scientists, politicians, philosophers and like-minded food lovers from all over the world.
Contact us about innovating at the food lab.
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 sam 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. Aplce where 'not-knowing' is welcomed and where all senses are engaged.
Contact us about design-led workshops and consulting at the Thought House.
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 (catering) 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 lifestyle 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.
OUR CORE TEAM.
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 'kyl21.com' has already proven in an impressive manner how incredibly beautiful, healthy, effective and new popsicle ice can be in the future.
Contact David for food innovation.
Kristiane Kegelmann- Chef Patissier
Kristiane is the Chef Patissier of the inhouse foodlab. As an experienced food designer, food artist and very competent patissier, she translates our ideas into fantastic looking food products, new color codes and/or food paarings. Before she decided in favor of science and new, futuristic food products, Kristiane worked in upscale pastry shops.
Contact Kristiane for food design.
Juan Amador- Head of Foodlab
Juan is one of the best chefs in the world and a pioneer of the new avant-garde cuisine. To The Science Kitchen, he serves as a never-ending source of inspiration and creation. His recipes are plain and simple and just supernatural. They give our food products a magical touch.
Contact Juan for inspiration.
Laurie Millotte- Branding + Packaging
"Everything you can put in your mouth I can brand," an originally unfortunate word association, but now a motto she embraces. Laurie believes in the power of well crafted brands and ideas. With a focus on innovative branding and packaging, she thrives in creating unique and conceptually thoughtful work that delights consumers.
Contact Laurie for out-of-the-box thinking.
And lastly, we work by a few basic rules:
Vegan nutrition is good for the future.
Our products speak for themselves and tell the truth.
We create only what we really love.
We always prefer products of our region chosen based on the highest quality standard.
CONTACTScience Kitchen GmbH & Co. KG
Phone: +49 1573 6610724
HRA 47410 B
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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