THE RITZ-CARLTON, WOLFSBURG

Parkstrasse 1, 38440 Wolfsburg Germany
Phone:  +49 5361 60 7000   •  Map & Directions
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Restaurant Aqua: Culinary Team

  AQUA Team
  Chef de cuisine Sven Elverfeld
  Mâitre d' Jimmy Ledemazel
  Sommelier Marcel Runge

AQUA Team



AQUA Team
The name of our fine dining restaurant denotes the main theme of AQUA and expresses Sven Elverfeld´s awarded cuisine best: Clarity and transparency. But when it comes to success, the key lies within the entire AQUA team. Its members are not only highly talented and dedicated to offer perfect service but also eagerly focussed on developing new talents.

Just how successful the team at AQUA is in its performance can be seen by various impressive achievements. For its uncompromising service and the extraordinary culinary achievement AQUA has been awarded with the third Michelin star, while the Gault Millau awards 19 points, and the gourmet magazine Der Feinschmecker honors the restaurant with its highest score of 5 F. Furthermore, Aqua was recognized as one of the World’s 50 Best Restaurants within the S. Pellegrino list.
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Chef de cuisine Sven Elverfeld



Sven Elverfeld
Elverfeld’s very independent culinary style distinguishes itself by its sophisticated combinations of simplicity and refinement. The focus of his avant-garde cuisine has always been on the essential, concentrating on the harmony of aroma, characteristic flavor and texture. He is particularly stimulated by the rediscovery and reinterpretation of traditional dishes and classical trimmings. It is not least owing to this that Elverfeld, a native of Hanau in the Hessen region, is considered to be a passionate de-constructivist and re-inventor of plain cuisine. With his “boiled filet from Müritz lamb with Frankfurt Green Sauce” and “Breton sole - modern Finkenwerder style” he consciously makes an attempt to evoke the memories of their regional roots in his guests. So a dinner at the Aqua may turn into an emotional journey to one’s own childhood. Elverfeld dissects classical dishes profoundly anchored in the depths of our taste memory into their original components, plays with various textures and reintegrates the aromas in a surprisingly new composition. Modern technology and cooking methods are employed as much as classical ways of preparation. In the process, he not only swears by the topmost quality of all ingredients he employs but by a pronounced regional reference of the products he purchases daily from choice German and European suppliers.

His philosophy: “Attain your goal with commitment and love for detail” has proven itself successful, bringing him a great many distinctions in the last few years and confirming his concept. With the highest award in the Guide Michelin since November 2008, he became the first three-star chef in northern Germany - one of only nine in the entire country. Concurrently, the Gault Millau awarded him 19 points and the gourmet magazine Der Feinschmecker honored Aqua with its highest score of 5 F. Their most recent listing, dating from August 2010, ranks him as the fourth-best chef in Germany and puts Aqua in first place among Germany’s best trend cuisines.
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Mâitre d' Jimmy Ledemazel



Mâitre d' Jimmy Ledemazel
“If we have been able to provide our guests with an unforgettable evening, complete with perfect service, then we have gotten that much closer to our vision of perfection,” says Jimmy Ledemazel, describing the dream of his service team at AQUA. The French native has been working with the gourmet restaurant AQUA since June 2005, and since mid-May of this year, he has taken on the responsibilities of mâitre d’.

The success of the Jimmy Ledemazel and his team is shown by, among other things, the ranking by the renowned gourmet journal Der Feinschmecker in spot number five among the best German service teams of 2007.

His own particular passion is the most varied types of cheeses from all over the world, which he presents to his guests in the restaurant Aqua with great pride.
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Sommelier Marcel Runge



Marcel Runge
During his apprenticeship in the „Pades Restaurant”, Marcel Runge became interested in Wine. After this time, Runge worked in the gourmet restaurant Schloss Heidelberg, the restaurant Vau in Berlin and on the cruise ship MS Europa, where he was able to pursuit his passion consequently.

Runge is not only fascinated by the final drink, but also by the origin, which is the reason he is traveling into vineyards, to experience the production himself on a regular basis. Runge is a gusto-manager, creating a harmonic conjunction between wine and food, to take guests to a culinary journey. German wine, particularly Riesling is hereby a special point of his attention which he likes to present to especially international guests of the restaurant Aqua.

He is continuously looking for new ways to surprise guests every evening. This is why he created an alcohol-free creation in cooperation with the culinary team of the restaurant Aqua, to make the guests dinner a memorable experience.
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