Since 1st April 2017, KölnKongress Gastronomie GmbH has been responsible for the culinary delights in the historic setting

KölnKongress Gastronomie GmbH, founded in September last year, took over the catering business of the Gürzenich Köln from the previous operator, Blatzheim-Betriebe, as of 1st April 2017, and in doing so ensured a smooth transition - continuity and innovation included.

Its many years of experience in the event business led KölnKongress to take over the business of catering in the Gürzenich itself. "Thanks to the strategic partnership with Koelnmesse, we have a strong partner at our side to handle the new business", said Bernhard Conin, Managing Director of KölnKongress GmbH and KölnKongress Gastronomie GmbH – which understands its role as a "Host for hosts". Numerous synergies between event marketing and catering will have a positive impact on the customers and guests in the Gürzenich. The shareholders of the newly founded GmbH are 51% KölnKongress GmbH and 49% Koelnmesse GmbH.

Stephan Förster (39) will be responsible for implementing the catering concept. In his role as Business Unit Manager, he is the contact person for customer inquiries with regard to the catering service offer. The qualified cook and graduate in Business Studies has 15 years of operational experience in catering, service and management, he completed his graduate studies at the University of Cologne. As a senior consultant, he was most recently involved in K&P's consulting services for trade fairs, congress centres, international corporations and catering companies.

Mr. Förster will be supported by Philippe Gruwez who, as a long-term operational manager of the Blatzheim companies, will continue to work for KölnKongress. He has worked for Gürzenich Gastronomy for decades and is familiar with the conditions and procedures of the company like no other.

Chef Axel König spoils the guests with traditional Rhenish cuisine and classic recipes, which remain an integral part of the food offer. "However, we can look forward to some surprises in the future," says Bernhard Conin, "the gastronomy in the Gürzenich is to be carefully developed and the beverage offer adapted accordingly." The catering concept is to follow the Gürzenich motto "Tradition meets modernity". It is based on regional and seasonal products - creativity, sustainability and trends form a symbiosis with proven high quality.

Through the transfer of operations, the experienced staff will remain loyal to the Gürzenich, all employees will be taken over and continue to provide the usual high standard of catering and service.
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