Meet the Dedicated Team at Golvet - Your Event Experts
from left to right: Andrea Agosta (Sommelier), Luise Lindroth (Assistant Restaurant Manager), Martin Wolf (Restaurant Manager), Jonas Zörner (Executive Chef), Stefano Martinelli (Sous Chef), José Kolbe (Bar Manager)
The Hosts
Jonas ZÖRNER
Executive Chef
The Fusion of Passion, Talent, and Creativity
A dish seduces the senses, evokes emotions, creates a connection between people, and reflects the creativity of the chef. A dish tells a story:
Jonas Zörner was eleven years old when he first stood alone at the stove. He experiments with ingredients and simple recipes, quickly developing a keen affinity for the art of cooking. His curiosity drives him: He is fascinated by the boundless possibilities that the world of flavors offers, realizing that preparing a meal is not just a daily necessity, but also a creative and artistic activity. From a promising talent, he eventually becomes extraordinarily skilled. Today, Jonas is a Michelin-starred chef and Executive Chef at Golvet in Berlin. He creates not only flavorful but also visual masterpieces, where each ingredient and decorative element perfectly harmonizes.
STEFANO MARTINELLI
Sous Chef and Chef Patissier
Finding Perfection in Calmness
When one thinks of the world’s Michelin-starred kitchens, terms like calmness and serenity are seldom mentioned. However, these are exactly what Stefano Martinelli contemplates as he heads to his workplace at GOLVET. Cooking is where he finds his peace. For him, the kitchen is a place where everything is in order, and he prepares the highest culinary delights step by step in a harmonious sequence with his team. The young Italian is at peace with himself, something you can sense from the first moment you meet him.
MARTIN WOLF
Restaurant Manager
Lived Hospitality at Eye Level
Spending an evening at GOLVET, one feels both on top of the world and simultaneously among friends. The fabulous creations from the kitchen leave a lasting impression, while the service perfectly complements the experience, making the evening unforgettable. The silent force in the background is Martin Wolf, the restaurant manager, who reliably supports head chef Jonas. The two have been working together for nearly five years and almost simultaneously took over leadership at GOLVET: Jonas in the kitchen, Martin in service. Their mutual trust is palpable. With his keen sense for people and ability to remain calm in difficult situations, Martin is the ideal right hand for Jonas in managing the restaurant. “Martin is very empathetic and can put himself in the shoes of each staff member, thus recognizing their needs very well. With this gift, he often brings me to new insights and frequently reminds me to take a moment to breathe and think. We form a perfect unit,” confirms head chef Jonas.
Luise Lindroth
Deputy Restaurant Manager
Service and enjoyment combined at the highest level
Guest care, team leadership, quality assurance, in short: taking responsibility – what often deters others is what makes Luise Lindroth truly thrive. As the deputy restaurant manager, the 26-year-old ensures smooth operations at GOLVET while always keeping the big picture in mind. For her, good food and good service are inseparably linked so that her guests can have an unforgettable evening. “It’s the combination of leadership qualities, hospitality, know-how, and organizational skills that excite me about the position of deputy restaurant manager. However, for this key role, one must also have a passion for gastronomy,” explains Luise.
Andrea Agosta
Sommelier
From Florence to the World
When Andrea Agosta talks about fine dining, his eyes light up. At an early age, he discovered his passion for the world of high cuisine when his older brother took him to a Michelin-starred restaurant in his hometown of Florence for the first time at the age of 16. That restaurant no longer exists, but his love for good food and fine wine remains. At 19, he left Italy to explore the world. He worked as a mixologist in cocktail bars, later in the bar operations of upscale restaurants, private member clubs, and exclusive hotels. His journey took him to Ibiza, Barcelona, and London. The Italian is cosmopolitan, speaks five languages, and is at home in the world of upscale gastronomy.