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When he decided to move his restaurant, already one Michelin Star, Chef Sven Erik Renaa wanted to provide another unique culinary experience to his guests while inviting them in the heart of his brand new kitchen.
That’s objectively what he does. Halton is proud having done its bit…
The one Michelin Starred Chef, Sven Erik Renaa, was successfully heading his restaurant Re-Naa during nine years when he decided it was time for a change. Still located in Stavanger, on the South-West coast of Norway, the restaurant has fully found its place in the heart architectural master piece hotel Eiler Smith. And what better setting to provide a unique culinary experience with a design show kitchen which can’t be, in addition and objectively, further opened and near to the dining area. Sven Erik Renaa wanted his guests feeling like at home and being in a way, actor of a truly moment of sharing.
“We wanted to take RE-NAA further, renew ourselves and keep evolving. Our aim is always to play a part in the gastronomic development and participate amongst the best restaurants in Europe. The move won’t change our number of seats, but we’ll get a bigger kitchen, a new development and research kitchen, and a beautiful bar. We’ll be able to accommodate our guests even better and get an opportunity to raise the overall guest experience to an even higher level.”
“The new venue will be in the new Eilert Smith Hotel which opens in Nordbøgata 8, a newly renovated functionalism building from 1937. The building was originally designed by Stavanger architect Eilert Smith. The large windows, the beautiful facade and the view of the harbour were important factors when we decided to move. The renewal designs of architect Trodahl were also tempting. The new RE-NAA premises are tailored to us and will make it a pleasure to be both a guest and an employee.”
Highly awarded Norwegian chef, born and raised in Trøndelag – with an Italian father. He started his career at Britannia Hotel, where his mother also worked. He then moved to Oslo, where he worked at Anden Etage at Hotel Continental and Bærums Verk, before he went to the legendary Park Avenue Café with renowned chef David Burke.
After New York Renaa returned to Oslo as Head Chef at
Brasseriet Hansken, where he stayed for three years before he became Head Chef at ORO with Bocuse d’Or winner Terje Ness.
Renaa then left for Stavanger and The Culinary Institute of Norway, where he worked as an advisor and as Coach for the Norwegian Culinary team (junior and senior) for 8 years before he (finally!) opened Renaa Restaurants in 2009.
Moving RE-NAA, already starred in Guide Michelin, is both a bit scary and potentially risky. We are now at a level where our performance is measured every day. But the move gives me fresh opportunities to further my creativity and spontaneity – and both my wife Torill and I believe that the next step forward, after 9 years with our restaurants gathered under the same roof, is to create brand new experiences – not only for our guests, but also to further evolve ourselves and our brilliant employees at RE-NAA. So when this opportunity presented itself, we just had to take it.
- Chef Sven Erik Renaa
Show kitchens’ ventilation concentrates number of technical challenges, with, on the top of that, strong architectural demands.
Most of the time, these projects require pushing the boundaries of design, making them as unique as exciting to work on. At the end, everything is pretty much just a question of balance. To mention just a few of the show kitchens’ challenges…
The Place
Re-Naa
Pictures and videos by courtesy of:
– Chef Sven Erik Reena and his photographer Tom Haga;
– Norröna Storkjokken/Marrone.
