About Catering Antipasti | Chef Hasan Geray

What started in 1997 as a tiny pop-up with olives, grilled vegetables and warm focaccia has grown into a boutique catering studio. Stations such as Olio, Pane e Vino and later the Weinhalle 1896 in Stuttgart shaped how we work today: craftsmanship first, reliable logistics and a team that understands brand experiences.

We support product launches, vineyard weddings around Tübingen and private soirées in family homes. The crew intentionally stays compact so that decisions remain quick, produce is bought fresh in the morning and every table feels personally hosted.

Our philosophy

Antipasti signal the beginning of a convivial evening. Every composition is prepared in our kitchen with slow techniques and a clear belief: fewer ingredients, better quality – from farmers in Baden-Württemberg or directly imported from Apulia.

Craft

Focaccia, pickles and pastes are made in-house – no shortcuts, no convenience products.

Service

Chef Hasan is present at every event, coordinating timelines and welcoming guests.

Milestones

1,200+

Events hosted since day one – boutique tastings to 1,000-guest productions.

Timeline

Moments that shaped our kitchen

Every chapter added new recipes, suppliers and partner agencies – here are three highlights.

1997

Olio & Pane e Vino

First pop-up tastings, building a reliable sourcing network between Italy and Germany.

2008

Weinhalle 1896

Events for up to 600 guests with a focus on brand launches and curated private dining.

Today

Catering Antipasti

A mobile crew covering Stuttgart, Tübingen and the Black Forest – always with a personal host.

People behind the buffet

Our crew combines chefs, event specialists and service staff that have worked together for years. We speak German, English and Turkish – but most importantly, we understand what brands and private hosts expect.