Martin Wolf
Lived Hospitality at Eye Level
An evening at GOLVET feels like being at the top of the world, yet simultaneously among friends. The kitchen’s legendary creations leave a lasting impression, while the service perfectly rounds out the experience to make the evening truly unforgettable. The quiet strength behind the scenes is Restaurant Manager Martin Wolf, who stands reliably at the side of Head Chef Nicholas Hahn.
Nicholas Hahn
Nicholas Hahn
Nicholas Hahn, one of the most exciting figures in Berlin’s fine dining scene, is the new Executive Chef at GOLVET. The Michelin-starred chef and 2025 Berlin Master Chef is renowned for a modern, creative cuisine where flavor and quality are always paramount—free from dogma, full of personality.
Hahn inspires with clear flavors, artisanal precision, and innovative compositions. His cuisine blends elegance with lightness, creating moments of indulgence that linger in the memory.
Together with Sous Chef Jana Biondić, he is now shaping GOLVET’s culinary signature—sophisticated, creative, and contemporary.
Thomas Isabella
DRIVEN BY CURIOSITY. SHAPED BY CULTURE.
Born in Calabria to Italian and Polish parents, Thomas Isabella brings a rich tapestry of culture and creativity to his craft. Before settling in Berlin over two decades ago, he also lived in Zielona Góra, Poland. Thomas's journey has been defined by discovery, passion, and constant evolution.
Jana Biondić
Jana Biondić
Jana Biondić brings creativity, precision, and immense passion to the kitchen. Raised in Southern Germany, her path initially led through studies in Art History and Sociology before she discovered her true calling in the culinary arts. To this day, the fusion of aesthetics and craftsmanship defines her unique culinary style.
Following her time as a Private Chef, she continuously advanced her career at Cookies Cream—rising from Commis to Chef de Partie and ultimately Sous Chef. There, she gained invaluable experience in fine dining under Nicholas Hahn, refining her high standards for quality and detail. Driven by curiosity and a passion for gastronomy, she continues to evolve her culinary style.
Andrea Agosta
From Florence to the World
When Andrea Agosta speaks about fine dining, his eyes light up. He discovered his passion for the world of haute cuisine at an early age, when his older brother first took him to a Michelin-starred restaurant in his hometown of Florence at the age of 16. That restaurant may no longer exist today, but his love for exceptional food and fine wine has remained.