Sven Mede

Vice President of Culinary Operations

Mede comes to Blau + Associates most recently as Corporate Chef for Shutters on the Beach & Casa Del Mar in Santa Monica, California. In this position Mede oversaw six By The Blue Sea Restaurant Group restaurants, and developed new concepts for their “Catch” American seafood restaurant as well as “Terazza” Mediterranean Café & Lounge.
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Mede comes to Blau + Associates most recently as Corporate Chef for Shutters on the Beach & Casa Del Mar in Santa Monica, California. In this position Mede oversaw six By The Blue Sea Restaurant Group restaurants, and developed new concepts for their “Catch” American seafood restaurant as well as “Terazza” Mediterranean Café & Lounge.

Prior to his position at Shutters, Mede was Executive Chef at Nobhill and pre-opening manager and Executive Chef at American Fish, two Michael Mina restaurants in Las Vegas, Nevada. Mede also assisted Mina with back of house opening responsibilities at Stripsteak (Las Vegas, NV), XIV (Los Angeles, CA), Bourbon Steak and Saltwater (Detroit, MI).

Mede brings over 20 years of international and United States culinary and hospitality experience, having worked in Germany, Great Britain, Chicago, Las Vegas and Los Angeles. His past positions include Senior Chef de Partie at Le Manoir Aux Quat’ Saisons, a Michelin Two-Star restaurant in Great Milton, Oxford, Great Britain, Sous Chef at Michelin Two-Star Charlie Trotter’s in Chicago, Illinois as well as Executive Sous Chef at the James Beard Best New Restaurant award-winner Bradley Ogden in Las Vegas, Nevada.