Sven Evers

Technique in Sven Evers’s career builds by repetition and placement: first at Romantikhotel Ahrenshooper Hof, then into the pace and discipline of VOX Restaurant, Grand Hyatt Berlin as Commis de Cuisine / Sous Chef. The early route matters here because it shows the kitchen logic behind the title progression. Each step adds responsibility, but the real throughline is the same: working each station properly, keeping timing intact, and learning how standards hold under service.

At the CORD in Berlin, Evers served as Sous Chef and continued to consolidate that base into something more defined. In a kitchen, progression is often measured less by declaration than by the consistency of the pass, the order of the brigade, and the ability to keep a team steady through pressure. His move through these roles reads that way: responsibility earned in sequence, with the work doing the speaking. In 2023, Evers became Sous Chef at Atelier Sanssouci in Radebeul, then later rose to Head Chef at Atelier Sanssouci in Radebeul.

That shift marks the point where accumulated kitchen practice becomes direct leadership. The shape of the career is clear from the roles themselves: Romantikhotel Ahrenshooper Hof, VOX Restaurant, Grand Hyatt Berlin, the CORD in Berlin, and finally Atelier Sanssouci in Radebeul, with each stage adding another layer of control, pace, and command.

At Atelier Sanssouci in Radebeul, Sven Evers now holds the Head Chef role that brings his earlier stations into one operating position. The work at this level is less about display than about maintaining rhythm: protecting standards, guiding the brigade, and setting the tone of service from the kitchen. The route to that position still runs through Romantikhotel Ahrenshooper Hof, VOX Restaurant, Grand Hyatt Berlin, and the CORD in Berlin.