Sven Elverfeld of 3-starred Michelin-restaurant Aqua in Wolfsburg, Germany and Diego Muñoz, until very recent Executive Chef at W50B #14 Astrid y Gastón in Lima, Peru, serve 120 refugees in a local refugee shelter in Wolfsburg this upcoming Monday, May 2nd.
Each chef creates one traditional dish from his home country and the menu is served with the support of the entire team of restaurant Aqua and the ladies and gentlemen of The Ritz-Carlton in Wolfsburg.
This unique project came together very shortly when the chefs met two weeks ago in Austria at The Wachau Gourmet Festival. Initially the idea was to create a fine dining charity dinner at Aqua, but quite quickly the two chefs decided upon integrating themselves into the situation and spend a day in the refugee camp, cooking directly to those many in need.
Diego Muñoz, currently traveling through Europe and the Middle East, and Sven Elverfeld have both been involved in their local communities for a long time.
Sven Elverfeld states:
“I cannot change society or political situations, but as a chef I know how important healthy food is for every person in this world. With projects like this we help refugees and other people in need, regardless of their faith and nationality. We, Diego and my team, heartily provide the support to refugees and their children in our neighborhood and do this with our personal generosity.”
Diego Muñoz adds in-depth:
“Unfortunately these days even with all the technological advantages, great communication ways, medical advances, and a lot of conflicts history to learn from, people still end up in difficult situations by political misunderstandings and violent conflicts. As a Peruvian that brings back the memories of times when Peru wasn’t a peaceful place and a lot of people found themself in this uncomfortable survival situation.”
“I am an outsider to the refugee situation in Germany and lack a lot of knowledge of the political matters that created it, but of course I will love to join forces with Sven and at least dedicate one day for a special dish for people that are so sensible right now for a hug, a nice warm phrase or a nice meal made with love. Cooking is one of the most natural ways of human relations that make us able to share, and with this I hope these people can have a nice and different day. Hopefully we can also inspire others to help as well. Being a refugee can happen to us all.”
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CHEF PROFILES
SVEN ELVERFELD
After over 16 years in the gourmet restaurant Aqua Chef Sven Elverfeld cannot be overseen in the German culinary top list, but has also established him and the restaurant on an international level.
With excellent craftsmen’s ship he creates exceptional dining moments for his guests together with his team. Beyond a defined style and apart from trends Elverfeld creates a symbiosis of tradition and modernism. Never-varying high quality and exceptional flavor richness together with visual esthetics in his creations have earned him the most recent honors.
The Guide Michelin ranks Aqua restaurant with three stars since 2009 and Aqua is recognized as one of the S. Pellegrino World’s 50 Best Restaurants six years in a row. Chef Elverfelds 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.
At the onset of his career Sven Elverfeld completed an apprenticeship as a confectioner before dedicating his energies to being trained as a chef. The time he spent in Crete, Japan and Dubai was as vital to his career as the restaurants he worked at, which were all awarded and known for their outstanding cuisine.
DIEGO MUÑOZ
Widely renown as one of the world’s most talented and creative chefs, Diego Muñoz flawlessly executes a complex layering of flavors with extreme attention to detail with an innovative and clean style.
Until very recent Executive Chef at the world renowned Astrid y Gastón at Casa Moreyra in Lima, Peru, since 2012, where he led the restaurant from #42 to current #14 on The World’s 50 Best Restaurants List and #3 of best Latin American restaurants.
This January Diego Muñoz announced his departure from Astrid y Gastón, instead to devote his 2016 to culinary exploration, adventure and limited time-based projects around the world, with the highest possible culinary value in a melting pot of different cuisines and cultures, and in that way create the formula of the culinary DNA for his future restaurant to be.
During a highly concentrated 2016 Chef Muñoz explores Europe, the Americas, Asia and the Middle East. Read more about this in The New York Times.
For press inquiries please contact Kristian Brask Thomsen at:
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