New dual leadership at 4Eck

GARMISCH-PATENKIRCHEN. With a ‘Chefs’ Table’ on 18 June 2026, the 4Eck Restaurant & Bar will be presenting not only a new menu but also the culinary future of the establishment. Head chef Yannick Fehren and sous chef Andreas Matheis will take centre stage together for the first time as the new dual leadership of the kitchen, in an evening that brings together the past, present and future of 4Eck.

Since opening in 2019, 4Eck has stood for casual fine dining with a regional focus, sustainable thinking and a personal touch. It is precisely these values that are reflected in the evening’s menu: long-standing regional partners, creative products and dishes that were once visions and have now become a delight. “The most creative things emerge when people bring their different strengths together. That is exactly what we want to demonstrate this evening – with dishes that have personally shaped us and, at the same time, offer a glimpse into the future,” explains Head Chef Yannick Fehren.

Fehren, who has been in charge of the kitchen at 4Eck since April 2025, brings experience from renowned establishments such as Kempinski, the Bergius School in Frankfurt and fine-dining restaurants in Upper Bavaria. He is supported by Andreas Matheis, who was already part of the team and now continues in the role of sous chef. “For me, the 4Eck has never been just a place of work. Here, you’re allowed to be creative, try out ideas and grow together. The fact that, as sous chef, I can now play an even more active role in shaping the kitchen and express myself through cuisine means the world to me,” says Andreas Matheis.

The menu, developed specifically for ChefsTable, combines regional produce with modern techniques and creative flavours. The focus is not only on the dishes themselves but also on the people behind the produce. From the very beginning, 4Eck has placed great emphasis on regional partnerships and practised sustainability. Early partners included, for example, the Lechner farm butcher’s in Farchant, the Jochala butcher’s in Partenkirchen and the well-known Platzfisch fish farm in Mittenwald.

The two owners personally select the perfect drinks: Kerstin Schumann Ishizuka curates the wine pairings, whilst Uschi Glas has created a range of non-alcoholic cocktails specifically for the Chefs Table menu – once again with great attention to detail and ingredients from her own herb garden. “Das 4Eck has always been more than just a restaurant. It’s about encounters, passion and bringing people together who can feel at home here, just as they would in their own living room – only with service. The fact that we can now take this journey a step further with such a strong young kitchen team makes us incredibly proud,” say Uschi Glas and Kerstin Schumann Ishizuka. “In economically challenging times for the hospitality industry, we also want this evening to send a positive signal of solidarity, progress and optimism for the future of gastronomy. For us, it is by no means a given that we are standing here today with such an amazing team; we are infinitely grateful,” the two continue in unison.

The “Chefs Table Zukunftsmusik” is intended as a culinary tribute to the past seven years – and at the same time as a bold look ahead. Anyone wishing to attend the Chefs Table on 18 June should be quick, as places are limited. The event kicks off at 4Eck at 6 pm; reservations can be made via the restaurant’s website or by telephone. https://4-eck.com/chefstable/