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Sven Mede joined the kitchen at NOBHILL in December 2004. Born in Meissen, Germany, Mede looked up to his grandfather, a professional chef, who instilled a love for the kitchen in Mede at a very young age.

His natural talent allowed Mede to complete an apprenticeship in Madgenburg. He then worked for seven years in Mannheim, first as Commis, working his way to Executive Sous Chef. Mede then received a full scholarship to Bad Reichenhall, a Hotel and Restaurant School. He graduated from the school as a Master Chef.

Mede comes to NOBHILL from Bradley Odgen in Las Vegas where he was part of the opening team at the Chef’s eponymous restaurant. Mede helped the restaurant earn the “Best New Restaurant” award from the James Beard Foundation. Prior to this position, Mede was in Chicago at Charlie Trotter’s. There he prided himself on presenting a unique version of modern American cuisine.

Before moving to the United States, Mede worked under French chef Raymond Blanc at his Michelin two-star restaurant “Le Manoir aux Quat’ Seasons” outside of Oxford, England.

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