Kevin Fehling is a superstar on the German restaurant scene. Just four months after opening The Table in Hamburg, he has already won the supreme accolade of three stars in next year’s Michelin guide. Arnold & Son shares many of the values that have catapulted the chef to the upper echelons of his profession and is proud to announce that he has now joined the ranks of its ambassadors.
After earning his spurs at a series of fine-dining restaurants in his native Bremen and elsewhere, Kevin Fehling spent ten years as chef de cuisine at La Belle Époque in Travemünde. Under his stewardship, the restaurant was awarded three Michelin stars in the space of just five years. In March, Fehling announced that he was opening his own restaurant, The Table, in Hamburg.
The wait has clearly been worth it. The Table immediately won recognition at the highest level and is listed with three stars in the 2016 Michelin guide, making it one of just ten three-star restaurants in the whole of Germany. One of the country’s leading gourmet magazines “The Feinschmecker” has named it “Restaurant of the Year 2015” on the grounds of its unique position in the German fine-dining firmament.
Kevin Fehling transforms every one of his dishes into an emotional experience. As he describes it, “I aim to combine style, innovation and perfect technique with superior craftsmanship and the recurring element of surprise. I believe my approach to cooking shares many of the values that set Arnold & Son apart in the fine watchmaking segment, and it’s one of the reasons I feel so honoured to represent the brand.”
The Table is named for a snake-like table that gives up to 20 guests an unimpeded view of the kitchen: transparency at its highest level. It is also a quality demonstrated by the DSTB black dial from the Arnold & Son Instrument Collection that Kevin Fehling likes to wear at work. Leaving nothing to the imagination, the DSTB showcases the exquisite true beat seconds mechanism on the dial side. Like Kevin Fehling, Arnold & Son takes pride in demonstrating its expertise to its best possible advantage.