Sven Mede

Sven Mede has extensive work experience in the culinary industry. Sven started their career in 1999 as a Chef de Partie at Le Manoire aux Quat Seasons in the UK. Sven then worked as a Sous Chef at Charlie Trotters from 2000 to 2004. After that, they joined Caesars Palace as an Executive Sous Chef for Bradley Ogdens from 2003 to 2004. From 2004 to 2009, they worked as an Executive Chef at NOBHILL in the MGM Grand Hotel & Casino Las Vegas. Sven then moved on to Aria @City Center, where they served as an Executive Chef at American Fish from 2009 to 2012. Following that, they joined Edward Thomas Collection as a Managing Chef from 2012 to 2014. Currently, they are working at Blau & Associates, where they hold the roles of SVP of Operations & Development and VP of Culinary Operations since 2014.

Sven Mede earned a Masters degree in Hospitality from the Hotel & Restaurant School Bad Reichenhall, where they studied from 1995 to 1996.