About Sven Erik Renaa

Sven Erik Renaa is a prize winning Norwegian top chef, born in Trøndelag, Norway – although with an Italien father. He started his career at Britannia Hotel, his mother’s workplace. Then for a while he worked for Yngvar Nilsen at Anden Etage (Oslo), which he left for New York City, Park Avenue Café and David Burke. Back in Oslo, he was Chef at Brasseriet Hansken and Chef/partner in the startup of Oro. He has lived in Stavanger since 2001, first working at Gastronomisk Institutt until he (finally!) started Renaa Restauranter in 2008.

Some of Sven Erik Renaas merits:

• From 2005 Manager of the Norwegian national Culinary Team, which under his leadership has achieved:
• Olympic champions (Erfurt 2008)
• Best nation Hot Food (Chicago 2007)
• Best nation i World Championship (Luxembourg 2006)
• Chef of the Year 2008
• André Enghs gullnål 2008 (highest accolade of the Norwegian Chefs Association)
• Jury member i Bocuse d’Or
• Bocuse d’Or 2007:  Best Fish dish with Karl Erik Pallesen as assistant
• Chef of the Year 2006
• Member of the Norwegian national Culinary Team during the Culinary Olympics 2004
• Creative manager for the Norwegian national Team of Young Chefs 2000-2004
• Member of the Norwegian national Culinary Team during the Culinary Olympics 2000
• Chef of the Year 2000
• Member of the Norwegian national Culinary Team since 1998

Books:

Naked ingredients. 69 sensual recipes.   Sven Erik Renaa and Tom Haga  (2009)		Suppe, såpe & frelse fra fire verdenshjørner.  Sven Erik Renaa and Jan Aasmann Størksen  (2009)		Tørrfisk til begjær.   Sven Erik Renaa, Henry Notaker and Ulla Westbø (ill.) (2008)