TEAM

At your service!


As an experienced banqueting team, we know what things matter at an event. Only sound professional advice in advance and personal on-the-spot support at the event ensure that both host and guests are as happy as the occasion deserves.




In the Banquet Office, Kathrin Henke, Antje Silbermann and Marco Kroll (r.) plan and organize all details meticulously in advance, to ensure that every event runs smoothly and strictly in line with the customer’s individual wishes.

Kathrin Henke

Sales Manager

No one is more experienced in handling events at the Chocolate Museum than Kathrin Henke. For almost 25 years now, the qualified restaurant manager consults our clients regarding a fitting date and our venue.

Marco Kroll

Operations Manager

Marco Kroll takes care of all events through his precise planning beforehand. Through years of experience gained in thousands of events as well as his studies as F&B Manager he knows what is needed for a perfect celebration.

Antje Silbermann

Sales/Event planning

For more than 10 years Antje worked with us at the Chocolate museum. During that time she worked for a long time enthusiastically as event planner in the midst of the event action. This wide-range of experience is of much use for her today planning your perfect event. If she could she would still work during the events at night-time, but her adorable children are happy to see their mum when she comes home in the afternoon.




During the event, event managers Felicia Riecke (l.), Tanja Moreno (r.) and Alexander Niessen (l.) are the people in charge, taking care that everything runs smoothly and looking after the needs of the guests.

Felicia Riecke

Event Manager

Felicia is a trained hotel professional, her qualification was of much use to her when she pursued her studies in economics. During that time she worked as a supervisor at hundreds of events in the area of Munich. Coming back to the Rhine area she has just started to lead our sevice team and pre-plan our events at the Chocolate museum.

Tanja Moreno

Event Manager

As a trained personnel merchant she worked for several years for an employment agency, which was specialized in service personnel for the gastronomy. It was her job to coordinate the personnel at the location. This way she started to work as event manager. In that position she lead many great events with hundreds of guests and got to know many different event locations in Cologne.

Alexander Niessen

Event Manager

Alexander Niessen already worked with us during his training. After that he took his further steps in the upscale hotel business. Today he ensures that our events run smoothly. We are glad he decided to return to the Chocolate museum and appreciate his passion for upscale gastronomy and satisified costumers.

Torsten Rickal

Logistic manager and night manager

For many years Torsten has worked in the event business and has chaperoned and managed many different kind of events. He keeps a good overview and a reassuring calm. As our night manager he takes over from our event manager at midnight and attends the event until its end. Together with his team he organizes the proper dismantling process.




With their young, creative kitchen team, head chef David Kowalsky and his deputy head chef Laura Reifenschneider are responsible for conjuring up the delicious food of every kind for your event - from creative finger food to opulent wedding buffets and exclusive gala dinners.

David Kowalsky

Head Chef

After training as a chef in the Steigenberger Park-Hotel, a five-star hotel in Düsseldorf, David further honed his culinary skills at the “Kameha Suite”, a star-studded restaurant in Frankfurt. For over six years now, however, his heart has been beating in our kitchen.

Laura Reifenschneider

Deputy Head Chef

Laura worked as a chef at Monkey's West, a star-accoladed restaurant in Düsseldorf, and then spent four years as chef de cuisine at the Alter Wartesaal restaurant in Cologne, overlooking the Cathedral.
As Deputy Head Chef, she is now responsible for the mouth-watering creations for our event cuisine.