Blau & Associates
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.
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Blau & Associates
Blau & Associates is a strategic restaurant planning and development company that specializes in providing clients with the fresh, creative and sound business advice required to create exceptional food-and-beverage concepts. Founded by Elizabeth Blau in 2003 our team applies extensive industry experience with modern analytics to help a wide range of clients conceptualize, establish, operate, and reinvigorate food and beverage outlets. Blau & Associates is based in Las Vegas, NV and has clients throughout North America, the Middle East, and Asia.