Elverfeld’s very independent cuisine distinguishes itself by its sophisticated harmony of aroma, characteristic flavor and texture. Quite often his dishes reconnect to a personal memory and are reminiscences to defined stages in his career or voyages from which he takes the traditional cuisine as an inspiration to tell his own story.
Modern technology and cooking methods based on solid grounded cuisine coalesceto a sophisticated pleasurable experience. In the process, he not only swears by the topmost quality of all ingredients he employs but by a pronounced regional reference of the products. He purchases daily from the surrounding producers & farmers or a selective list of German and European suppliers.
His philosophy: “Attain your goal with commitment and love for detail” has proven itself successful, bringing him a great many distinctions in the last few years and confirming his concept. In November 2008 Guide Michelin awarded him with three stars and he became the first three-star chef in northern Germany. Furthermore the restaurant Aqua is awarded with 19 points in the current Gault Millau and got the highest recognition in various German restaurant guides.
At the onset of his career Sven Elverfeld completed an apprenticeship as a confectioner before dedicating his energies to being trained as a chef. The time he spent in Crete, Japan and Dubai was as vital to his career as the restaurants he worked at, which were all awarded and known for their outstanding cuisine. After Elverfeld graduated from the Hotel Management School in Heidelberg as a Certified Restaurateur and Chef in 1998, he commenced his career at The Ritz-Carlton: From 1998 to 2000 he managed the La Baie fine-dining restaurant at The Ritz-Carlton, Dubai. In January 2000 he went back to Germany to join the pre-opening team at The Ritz-Carlton, Wolfsburg in the Autostadt. From the first day on he put all his effort and performance into restaurant Aqua. Within the briefest time, Aqua has gone on to be acknowledged as one of the best gourmet addresses.
Describe your culinary philosophy in 5 words
“Attain your goal with commitment and love for detail."
What is your aim?
My aim is to be mentally and physically healthy as long as possible. Through this I will be able to practice and stay creative in my kitchen. Also I would like to share this passion and creativity with my staff and inspire them for their future.
What is your greatest inspiration?
Most of my ideas come when I am free in my mind and usually not at work. It doesn't work if you say, "I need a new idea so let me find one." For me it is very important to have a relationship with my local or specified producers to find out which are the next coming seasonal products. The products of each season are my main inspiration for creating a dish.
What three things would you take to a desert island?
My wife, my daughter and my son
- 3 Michelin stars – Guide Michelin since November 2008
- 19 points / 4 heads – Gault Millau 2016
- 63rd place in the extended World’s 5 0 Best Restaurants list for 2016
The Ritz-Carlton, Wolfsburg
Pictures © Aqua