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Sven Elverfeld |
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| Born |
1968-11-03 Born: Hanau, D |
| Apprenticeship/training |
1985 - 1988: Stadtbäckerei Schadeberg (pastry chef/ confectioner)
1988 - 1990: LSG Lufthansa Service GmbH (Chef de cuisine) |
| Career |
1990 - 1991: Gutsschänke Schloß Johannisberg, Geisenheim (Commis de cuisine)
1991 - 1992: Restaurant Humperdinck, Frankfurt am Main (Demi-Chef de cuisine)
1992 - 1995: Restaurant Dieter Müller, Schlosshotel Lerbach, Bergisch-Gladbach (Chef de partie)
1995: Gourmet Restaurant La Bouillabaisse, Minos Beach Hotel, Crete (Chef de cuisine)
1996 - 1997: Hessler, Maintal-Dörnigheim (Sous chef)
1997 - 1998: Diploma, Chef de cuisine, Hotel Management School Heidelberg
1998 - 2000: Gourmet Restaurant La Baie, The Ritz-Carlton, Dubai (Chef de cuisine)
since 2000: Aqua, Hotel Ritz Carlton, (Chef de cuisine) |
| Philosophy |
Reach for your target with love and attention to detail. |
| Awards |
2008: 2nd place in the category 'Germany's Avantgardist' in the voting carried out by Gourmet-Porta..com
2007: Chef of the Year, Der Feinschmecker
2005: Most Creative Chef of the Year, BUNTE
2004: Chef of the Year, Gault Millau
2002: Newcomer of the Year, Gault Millau |
| Interesting tidbits |
I would like to cook once with Ferran Adrià. I admire his very unique and authentic style of cooking. |
| Further plans |
To continually develop and improve. To continue to enjoy working with my team. |
| Publications |
Küche der Gefühle. 2003, Landbuch Verlag, Hannover, ISBN 3784206670. € 39.80. (remainder copies available through the boutique at the Ritz-Carlton in Wolfsburg.) |
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Aqua |
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| Address |
Stadtbrücke
38440 Wolfsburg
Germany > Niedersachsen > Braunschweig > Wolfsburg City
number of seats: 36
number of employees: 19
SKZ (Service Index) 0.500
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| Hotel |
The Ritz-Carlton, Wolfsburg |
| Staff |
Elverfeld, Sven (Chef de Cuisine)
Giesel, Jürgen (Sommelier)
Ledemazel, Jimmy (Maître)
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Phone
fax |
+49 (5361) 607091
+49 (5361) 608000 |
email
Homepage |
info ( at ) restaurant-aqua.com
www.restaurant-aqua.com |
| Opening times |
Closed: Sunday & Monday
Open: 18.30 - 22
Closed: 3 weeks in January and 3 weeks in July/August |
| Prices |
à la carte: € 21- € 78
Menu: €125 - €195
12 course menu 195 €
price per course = 16.250 |
| Credit cards |
American Express, Diners Club, EC/Debit Card, MasterCard, VISA |
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2007 |
2008 |
2009 |
2010 |
2010
(Pts.) |
| Volkenborn Ranking |
Rank Germany
Total points |
14
92.6
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12
94.5
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8
98.2
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4
100.9
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| Restaurant guides |
Feinschmecker "points"
GaultMillau "points"
Michelin "stars"
Restaurant Gd. "toques"
Schlemmer Atlas "spoon"
Varta "startip" |
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*tip k + s
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19
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19
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**tip k&s
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(20.2)
(19.3)
(20.5)
(19.5)
(19.5)
(18.5)
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| Europe Restaurant Ranking (ERR 2009/10) |
| current quality |
19.50 |
| class |
First Class |
| ERR Toques |
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| ERR Rank |
10 |
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| Guest Rating |
| current quality | 20.32 |
| class | Perfect |
| user Toques | |
| Number of reviews | 8 |
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| Culinary highlights |
Creative, straightforward, strong flavoured cuisine using the finest seasonal products available locally and from selected suppliers throughout Europe |
| Starter |
Marinated bluefin tuna, mojito, radish and vegetable coulis mechouia |
| Main dish |
Étouffée of breast of pigeon with a light Périgord truffle cream and spinach mousseline |
| Dessert |
Something delicious made of Amedei chocolate with Pattaya mango |
| Seminars |
On request |
| Wine List |
Ranges from 2004 Riesling Pfeffo from Pfeffinger @ € 32/bottle to 1907 Heidsieck Monopole Champagne @ € 6,000 |
| rare wines |
1907 Heidsieck, Edition Philipp Cuntz
Bordeaux, Chateau Mouton Rothschild
Hermann Pinot Noir "H" |
| Number of bins |
800 |
| most expensive wine |
1907 Heidsieck, Monopole Champagne @ € 6,000 |
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