The chef behind your lunch.
Chef Alexander Lange. Born and trained in Berlin. Cooking for you every morning from 5am.
Since my early childhood, the kitchen has always been my sanctuary, where I stood beside my grandmother, mesmerized by her culinary magic and eagerly playing the role of her little helper. Those moments, filled with the vibrant flavors of fresh fruits and vegetables from our garden, instilled in me a profound appreciation for authentic ingredients that exuded nature's intended essence.
It unlocked a drive in me to unravel the secrets of the kitchen, fueling my passion and wanderlust of the world of gastronomy.
A culinary journey
Having completed my apprenticeship as a restaurant specialist at Intercontinental Berlin's renowned Hugo's (One Michelin star), I earned a remarkable opportunity to undertake a culinary training in the innovative kitchen of Berlin's esteemed wine bar, Rutz (Three Michelin stars).
My culinary journey continued with enriching experiences at Berlin's Hyatt-Restaurant Vox, under the guidance of the esteemed Felix Petrucco, and at Dos Palillos, guided by the talented Bernhard Munding, where my affection for Asian cuisine deepened.
Possibilities of plant-based cooking
Driven by an insatiable desire to broaden my horizons, I ventured across the globe to Asia, Switzerland, and France, immersing myself in diverse culinary traditions while gaining invaluable international experience.
Returning to Berlin, I witnessed the rising trend of vegan cuisine, which ignited a new curiosity within me. It wasn't long before I found myself in the kitchen of Kopp's beloved vegan restaurant, exploring the boundless possibilities of plant-based cooking. Later, I had the privilege of refining my expertise at Vienna's renowned "Das Loft," a Michelin-starred culinary haven, working under the expert guidance of Fabian Günzel.
Commitment to a balanced & fulfilling lifestyle
Today, every dish that leaves our kitchen carries that same commitment — to ingredients that are honest, preparation that is thorough, and food that genuinely nourishes the people eating it. Not as a philosophy statement. As a daily practice.
When I co-founded Nourish & Nosh, the goal was simple: to make the standard I held in Michelin-starred kitchens accessible every day. Not for special occasions. Not once a week. Every morning, from scratch, for the people who trust us with their daily nourishment.
That trust is something we take seriously — in every ingredient we source, every seasonal menu we design, and every delivery that arrives at your door.