SVEN ELVERFELD

My first position after training led me to the vineyards of Schloss Johannisberg, in the Rheingau, a region rich in tradition. My mentor Dieter Biesler put a strong focus on regional and traditional German food. He was truly a key figure in my career, believing in me and nurturing my talent. Looking back at my formative years, it was really important for me not to start off with the high end cuisine, but with the basics... In the early ninetees I had the opportunity to spend some time in Tokyo and Kyoto. Learning how Japanese chefs prepare fish, their unique slicing and filleting techniques, as well as exploring the sheer variety of interesting foods on the local markets left a lasting impression on me. My experience in Crete was very special, I really fell in love with the country and people. Visiting the markets across the island on a daily basis I had the chance to discover food and produce I had never seen or tasted before. These two summer seasons taught me a lot: learning to..

Primary location: Kreta Greece