Our band of heroes
The loving, colorful bunch around Sonja Baumann and Erik Scheffler
Who are we? We NeoBiotas are a pretty diverse bunch. Each of us is a real character, but together we're unbeatable. Our restaurant is all about emotion and heart. Personality and genuine hospitality create truly special memories for our guests.
Hanna
Our restaurant manager
Hanna Dischinger is the heart and soul of our restaurant. She not only keeps everything running smoothly and takes care of our guests and her team with warmth and humor, but also regularly gets out her toolbox and bakes the best cakes for her colleagues.
Julian
The corkscrew
Our sommelier, Julian Grampp, is a true wine enthusiast. Even by Cologne standards, he's a speed demon on a bicycle and definitely a virtuoso with a screw cap.
After stints at the Grand Hotel Heiligendamm, the legendary Traube Tonbach, the Cordo and the Restaurant Richard in Berlin, he has now chosen the Cologne wine scene to shake things up.
Sonja & Erik
Boss and Boss
"Like master, like dog." This old proverb couldn't describe our team more aptly. Sonja Baumann and Erik Scheffler are definitely not like the other kids on the playground. That's precisely what makes them so unique. They forge ahead with open eyes and free spirits, always striving to make the NeoBiota Experience even better and more memorable.
Want to learn more about our bosses? Then click here!
Humanity and future-oriented gastronomy
Today, personnel are arguably the most important resource in our industry. That's not the only reason we place particular emphasis on fair working conditions and open, honest communication.
A core principle when we opened our restaurant was to offer a modern working environment and break with outdated, unhealthy systems. Change starts small, and we want to transform the restaurant industry from within for future generations. Because we all want to give back to the community, we've been supporting Straßenwächter e.V. (Street Watchers Association) for years by providing meals for the homeless. We use partially written-off food from Cologne wholesalers to create delicious meals, thereby also preventing food waste. In this way, karma and sustainability go hand in hand.
