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Sven Mede
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 and graduated a Master Chef from Bad Reichenhall, a Hotel and Restaurant School.

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. Mede prided himself on presenting a unique version of modern American cuisine at Trotter's.

In 2005, StarChefs.com, the internet magazine for culinary insiders, named Sven Mede a Las Vegas Rising Star Chef award recipient. The Las Vegas Rising Stars are recommended for selection by the StarChefs.com Advisory Board, which is made up of more than 20 of the country's most influential chefs including Daniel Boulud, Norman Van Aken, Jean-Georges Vongerichten, Todd English, Marcus Samuelsson and Bobby Flay.

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.

Read TravelsinTaste.com's exclusive interview with Chef Mede. Can't wait to taste Chef Mede's superlative cuisine, here's a recipe to try at home.

Still hungry? We offer an in-depth look at Nobhill, complete with a rundown of all its delicious menu items, in our full listing.

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