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Nicholas Hahn

Head Chef

Nicholas Hahn

Nicholas Hahn is the new head chef at GOLVET, opening a new culinary chapter in our establishment.

The Michelin-starred top chef, most recently honored as Berlin Master Chef 2025, stands for modern, clear cuisine with an uncompromising focus on taste. His style combines technical precision with a genuine love of produce – less staging, more substance.

“I want to use my cuisine to create a genuine culinary experience again – without dogma. Fun and excellent food are at the forefront. Vegetarian cuisine will continue to play a major role,” says Nicholas Hahn.

Jana Biondić

Sous Chefin

Jana Biondić

Raised in Southern Germany, her journey initially led her through studies in Art History and Sociology before she discovered her true calling in the culinary arts. This fusion of aesthetics and craftsmanship continues to define her culinary style today.

Following her time as a Private Chef, she honed her skills at Cookies Cream, rising steadily from Commis to Chef de Partie and ultimately Sous Chef. It was there, working alongside Nicholas Hahn, that she refined her exacting standards for quality and detail within the world of fine dining. Driven by curiosity and a deep passion for haute cuisine, she is constantly evolving her signature style.

Martin Wolf

Restaurant Manager

Effortless hospitality at eye level

Spending an evening at GOLVET makes you feel high enough, yet among friends. The fabulous creations from the kitchen leave a lasting impression, while the service perfectly rounds off the experience, making the evening an unforgettable one. The quiet force behind the scenes is Martin Wolf, who, as restaurant manager, reliably supports head chef Peter Maria Schnurr.

Andrea Agosta

Sommelier

From florenz to the world

When Andrea Agosta talks 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 took him to a Michelin-starred restaurant in his hometown of Florence for the first time at the age of 16. The restaurant no longer exists, but his love for good food and good wine remains.

Thomas Isabella

Bar Manager

DRIVEN BY CURIOSITY. DEFINED BY CULTURE.

Thomas Isabella was born in Calabria to Italian and Polish parents. He brings a rich blend of cultures and creativity to his craft. Having also lived in Zielona Góra, Poland, before settling in Berlin over two decades ago, Thomas journey has been one of exploration, passion, and evolution.

Originally drawn to Berlin by his love for music and architecture, he eventually discovered his true calling in gastronomy. Over the years, Thomas has worked across many of the city’s restaurants, honing his skills behind the bar and developing a deep respect for ingredients, process, and balance. To him, the bar is not merely a station—it’s an extension of the kitchen, where creativity and discipline meet craftsmanship.