Peter Maria Schnurr
Peter Maria Schnurr is not afraid of contradictions
Anyone who spends an evening with Peter Maria Schnurr will experience a culinary rollercoaster full of surprises and wow moments. His presence captivates, his creativity impresses, and his cuisine sets standards in Michelin-starred dining: a wild journey to unexpected explosions of flavor that linger long afterward.
Christian Hoffmann
WHEN EATING PLEASURE BEOMES STAGING
Christian Hoffmann has already completed many notable stages in his career. The Leipzig native began his apprenticeship at a four-star hotel in Hanover before moving to the Palais Coburg in Vienna, where he gained his first experience in fine dining.
Martin Wolf
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
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
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.