Marcel Piotrowski is a chef with french roots from Berlin. He uses seasonal as well as foraged ingredients from the Berlin-Brandenburg region for a cuisine that is based in french cooking and incorporates various methods of fermentation. Marcel was trained at the Michelberger Hotel & Farm under Alan Micks, Andreas Rieger and Jules. He currently runs the Betonhalle canteen for Studio Olafur Eliasson in Oberschöneweide.

Oliver Leopold Steiner is a philosopher, psychologist, and researcher on light, sleep, and cognition. He works at the Charité in Steglitz as a psychologist at the Department of Neurology. Oliver is interested in a critical approach to raising awareness of social and cultural inequality. He is responsible for the choreography of Mahl Zeit.

Javier Orozco is a Colombian chef based in Berlin. Rooted in his South American heritage and shaped by his European journey, he explores cooking as a hand-crafted, emotional expression — a voyage of flavors and memories across continents. He trained at IAG Buenos Aires and worked at I Latina under Colombian chef Santiago Macías, before refining his skills at Akelarre in San Sebastián, a three-Michelin-star restaurant. Since 2020, he has lived in Germany, contributing to FREA — a Michelin Green Star, zero-waste restaurant — and now works with chef Phillip Vogel at Orania Berlin, continuing to merge cultures, techniques, and stories through his cuisine. .

By communal dinners in open spaces, Mahl Zeit brings people from different social and cultural heritages together, creating spontaneous encounters. In a modern context, we aim to build anchor points that strengthen social cohesion and broaden horizons for local products. Meals are prepared by a collective of international chefs, reflecting the cultural diversity of modern society.

We offer dinners upon request. After a site visit, we design the evening together. Everyone can be involved in the planning process.

For inquiries, please send us an email:

maaahlzeit@gmail.com

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