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.
Hannah
Our restaurant manager
Hanna Dischinger is the heart and soul of our restaurant. Not only does she pull all the strings and look after our guests and her team with warmth and humor, but she also regularly unpacks her toolbox and bakes the best cakes for her colleagues.
Julian
The corkscrew
Our sommelier, Julian Grampp, is a wine nerd through and through. A raging beast on a bike, even by Cologne standards, and definitely a virtuoso with the screw cap.
After working at the Grand Hotel Heiligendamm, the legendary Traube Tonbach, the Cordo and the Restaurant Richard in Berlin, he has now chosen to shake up the Cologne wine scene.
Sonja & Erik
Boss and boss
"As the master, so the servant." This old saying couldn't describe our team more aptly. Sonja Baumann and Erik Scheffler are definitely not like other children on the playground. That's exactly what makes them so unique. They lead with open eyes and a free spirit, always striving to make the NeoBiota Experience even better and more memorable.
Want to learn more about our bosses? Click here!
Humanity and future-oriented gastronomy
Human resources are arguably the most important resource in our industry today. This is one of the reasons why we place such great value on fair working conditions and open, honest cooperation.
A fundamental idea behind opening our restaurant was to offer a modern working environment and break with outdated, unhealthy systems.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 something back to the community, we have been supporting Straßenwächter eV (Street Watchmen) for years with meals for the homeless. For this purpose, we transform partially written-off food from Cologne wholesalers into delicious meals, thus preventing food waste. In this way, karma and sustainability go hand in hand.
