Holger Wewer

Holger Wewer thrives on variety. An environment where nothing changes? Not for him. It’s no wonder, then, that the trained chef found his workplace in the kitchen too monotonous. So, he moves on. During his studies in Food and Nutrition Sciences, he is looking for a part-time job. While browsing through job advertisements, one catches his eye. Catering. Why not?

The catering industry seemed tailor-made for him. It offered more interaction with guests, constant movement, and involvement in events from setup to teardown. “I even drove the truck myself; it was a bit like rock’n’roll – a completely different feeling than standing in the kitchen,” Holger fondly recalls that time.

Holger can draw on an extensive range of event experiences: from large music festivals like the Dynamo Open Air Festival in Eindhoven to exclusive dinner parties for a renowned law firm – an exciting and, above all, varied time for Holger.

But there are also drawbacks: A large part of his annual turnover is in just four months, between September and December. During that time, he’s on the move from early morning till late at night. Work-life balance? Nowhere to be found. It was tough for his young family; his partner was almost solely responsible for their three-year-old child at the time.

He decided to seek permanent employment, starting at a canteen before moving to WECC, where he witnessed the opening in 2015. The building’s special character with its industrial architecture impressed him, as did the quality of the events.

“In particular, we work at a higher level in the kitchen than others,” Holger explains. This difference becomes apparent, especially when interacting with freelance staff or external agencies. “We have a very high standard and try to produce as much as possible ourselves.” This approach allows Holger and his team to offer customers individualized solutions.

In his role as Head of Food & Beverage, he oversees various areas of responsibility. He’s in charge of the entire kitchen and leads the team at Westhafen. Additionally, he’s responsible for the FORTYS restaurant at the Mercedes-Benz branch in Berlin.

When it comes to opening new restaurants and culinary ventures, Holger’s expertise is sought after. From concept development to hiring and training staff, Holger is centrally involved. This was the case with a pop-up restaurant at Rundfunk Berlin-Brandenburg (rbb) or “The Dawg,” a concept for high-quality hot dogs developed together with former GOLVET chef Björn Swanson.

What does it take for a position that involves so many different workplaces and tasks? “You have to be able to put out fires. That is, identify and solve problems early on while analyzing and improving deeper processes sustainably,” explains Holger.

Holger loves his work. “It’s fun for me, it brings joy,” he confirms. “Every day is different. I couldn’t imagine working for a company that doesn’t expand, grow, or change.”

Growth is by no means the only thing that matters at 40 SECONDS. It’s mainly about people, and they are also the ones who shape the company. For example, the community catering department was established under unusual circumstances in 2015. “We received a call on Friday evening asking if we could fully cater to 850 refugees in the hangars at Tempelhof Airport the next day,” Holger recalls. They could! Within a few weeks, the entire infrastructure for catering was set up, including an international kitchen team consisting of people housed in the hangars. “At times, five to six different nationalities worked together, communication initially took place through an interpreter we hired. Three of the staff from that time are still with us today, and one has just received his naturalization certificate!” Holger is delighted.

Holger is also passionate about school meals. After all, healthy food is particularly important for children. With 40 SECONDS Kids, he and his team have been cooking fresh, balanced, and varied meals for Berlin schools since 2020. To give children additional joy in cooking, Holger creates his own recipes for them, which are presented on Radio Teddy. Holger knows how to make the people he cooks for happy – both children and more exclusive guests like Hilary Clinton or Sharon Stone at this year’s “Cinema For Peace” Gala as part of the Berlinale.

In the future, the community catering department is expected to gain even more importance. “I see an immense horizon that can be reached there.” Currently, they prepare 4,200 meals daily. A new kitchen is already under construction, leaving room for growth. He loves building new restaurants and areas. Once everything is up and running, he’s happy to hand over to others. “Otherwise, it gets boring,” says Holger. And that’s the last thing he wants.