Event catering is more than just logistics - it transports culture.
The further development of our mission statement „Congress, Kiez & Culture“ characterises the entire MOA Berlin and especially our gastronomy. How this concept affects our culinary identity is now being analysed by the renowned Chefs Magazine in its current issue.
In an in-depth interview, our Executive Chef Robert Mujagic and Senior Sous Chef Stefan Schwarz explain how this approach inspires the operational processes in the kitchen. The focus is on authentic Berlin crossover cuisine that reflects the diversity of our home neighbourhood of Moabit.
A particular focus: the art of guaranteeing the highest quality craftsmanship and freshness, even at large events with up to 2,000 guests. With modular Urban Stations and clear flavour profiles, our F&B team proves every day that quantity and quality are not a contradiction in terms.
You can find the full article from Chefs magazine here here.








