When indulgence becomes a performance
Christian Hoffmann has already had an impressive number of notable stops in his career. Born in Leipzig, he began his training at a four-star hotel in Hanover before moving on to Palais Coburg in Vienna, where he first gained experience with fine dining.
Leipzig, Hanover, Vienna, Munich, Frankfurt — Christian cooked his way through Austria and Germany, gathering valuable experience and learning from the best to continually refine his craft.
Eventually, he landed in Berlin, where he further developed his skills at Sky Kitchen and 1st Floor under Matthias Diether. “As a young person, it’s easy. I just had a suitcase and that was it,” Christian recalls. “Especially in the beginning, it’s important to get a lot of new impulses to find your path.”
And he found it. Since the end of January, he has been working at GOLVET under the leadership of Peter Maria Schnurr. Prior to that, he spent three years as Sous-Chef at Hotel Adlon, where he and his team earned two Michelin stars in their very first year.
A Purist with Ambition at Michelin-Star Level
His style is purist. “My cooking is relatively simple. You won’t find 20 different things on the plate. For me, the most important thing is that the main product is excellent,” Christian explains. It’s not about complexity but about the essence. “I don’t like it when guests don’t understand the dish and the waiter has to spend ten minutes explaining what’s on the plate.”
To him, visiting a Michelin-starred restaurant is like going to the theater — it’s about the overall experience. “I want my guests to have a wonderful evening all around. And that’s not just about the food, but the service, the flow, the entire atmosphere. That’s what fine dining is about for me,” he continues.
And how does his experience at GOLVET feel so far? Compared to his previous, more classically oriented positions — definitely different: more relaxed, more modern. “GOLVET is a great mix of a cool restaurant and excellent cuisine with classic elements, but without having to be in a Michelin-starred hotel.” From loud music in the kitchen to techno beats during dinner service — the GOLVET experience stands apart from traditional fine-dining kitchens. And with Peter Maria Schnurr’s arrival, guests can look forward to wildly creative dishes crafted with the utmost precision.
For Christian, it’s another opportunity to deepen his expertise and continue learning from the best. After all, Schnurr successfully held two Michelin stars for 16 years — a remarkable achievement. As a driven sous-chef who himself earned two stars within just one year at his previous post, this is exactly where Christian wants to keep going.
“I used to be shy. Even though I trained in very good kitchens that were often on the verge of earning their second star, I would never have dared to apply at a two- or three-star restaurant. So, earning two stars right away at the Adlon was something special,” Christian shares. And now? “We’ll see,” he says with a smile.
Does the world of haute cuisine affect his private life?
“I try to go out with my wife once or twice a year to eat at a Michelin-starred restaurant. But we tend to aim for two- or three-star places. After all, I want to see and discover things I can’t easily cook myself,” Christian explains.
And does he ever cook simply at home? “My wife loves pasta. Her favorite is aglio e olio.” So, simple is okay too? “Yes — but I make it a bit differently. Less olive oil, more Parmesan.” Sometimes, less really is more.
And for everything else that’s bold and exciting, just come visit GOLVET.
The team led by Peter Maria Schnurr and Christian Hoffmann looks forward to welcoming you!
