Czech Born Svatopluk Sevecek´s culinary journey started at early age and from there it took him around the world. After completing his culinary degree back in Czech Republic his food odyssey took him across Europe`s most regarded destinations from Swiss to French Chalets, Boutique Hotels, and private dining. From there he went and spent 7 years over the channel in Great Britain where he extended his culinary wisdom by completing another 3 years of culinary arts at Harlow College. Armed with plenty of knowledge and hunger for more he went and work in some of the top London`s 5* Hotels – The Grove , Sopwell House, Charlton House. To extend his culinary horizons he travelled to USA, Australia and finally landed in beautiful Queenstown. One of New Zealand`s culinary destinations where he decided to settle down and discovered his passion for great local produce, Central Otago wines and landscape. He started off his fine dining career in New Zealand by working in prestigious Mill House at Mill Brook Resort and move to True South Dining Room at The Rees Hotel where his passion and ideas of his own creativity took him further and he decided to create his own company and Queenstown Dining was born. Chef Sven is also working as a solo Chef for some of the most regarded food destinations in Queenstown area such as Blanket Bay, Gantleys Restaurant, The Bunker, Stoneridge Estate, Hilton etc. His food is very modern with new techniques only using fresh and seasonal produce of New Zealand.