| Date of birth | 03.11.1968 in Hanau, D |
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| Training | 1985 - 1988: Stadtbäckerei Schadeberg (pastry chef/ confectioner) 1988 - 1990: LSG Lufthansa Service GmbH (Chef de cuisine) |
| CV | 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) |
| Website | restaurant-aqua.de/sven/ |
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| Social Media | instagram.com/sven.elverfeld/ |
| 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 |
| Special aspects | I would like to cook once with Ferran Adrià. I admire his very unique and authentic style of cooking. |
| Plans | To continually develop and improve. To continue to enjoy working with my team. |
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