Kevin Fehling

Chef de Cuisine (The Table in Hamburg)

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Current restaurants

The Table (Chef de Cuisine)
Puzzle Bar (Patron)

CV and info

Birthday

29.06.1977 in Delmenhorst, D

Training

1994 -1997, Hotel Thomsen, Delmenhorst

1998–1999, Parkhotel Bremen, Bernhard Stupf
1999–2000, Restaurant L'Echalotte, Bremen
2000–2001, Restaurant Venezia, MS Europa (Head Chef)
2001, Restaurant Wollenberg, Hamburg, Michael Wollenberg
2002, Restaurant Piment, Hamburg, Wahabi Nouri
2003, Restaurant Schwarzwaldstube, Baiersbronn, Harald Wohlfahrt
2004, Restaurant Wullenwever, Lübeck
2005–2015, Restaurant La Belle Epoque, Travemünde
Since 2015, Restaurant The Table, Hamburg

Social Media

facebook.com/Kevin-Fehling-436452276429486
instagram.com/kevin_fehling

Philosophy

Live in harmony with the diversity of life

Awards

2008, 1 star, Michelin Guide
2011, 2 stars, Michelin Guide
2013, 3 stars, Michelin Guide
2016, *** Guide Michelin (the table)
2008, 3rd place, Rising Star of the Year, Feinschmecker
2009, Discovery of the Year, FAZ
50 and 100 Best Chefs Germany, Rolling Pin since 2016, including 1st place in 2018
Top Chef of the Year, Schlemmer-Atlas, 2016–2022
Top 10 “State of the Art”: Precision, Perfection, and Design, Gusto 2022 and 2023
2023 Inspiration Chef of the Year, Rolling Pin Awards 2023

Special aspects

Kevin Fehling, born in Delmenhorst in June 1977, discovered a passion for creativity and perfectionism early in his career. In one respect, however, his career path differs from the typical culinary careers of his generation: After a solid apprenticeship at Hotel Thomsen in Delmenhorst, he spent mostly one-year stints with mentors who shaped his career, such as Wahabi Nouri, Harald Wohlfahrt, and Roy Petermann. He sought to develop his own personal style early on and thus became head chef at the restaurant La Belle Epoque in Travemünde at the age of 27. He was soon awarded his first Michelin star, with the second following in November 2010.

Just three years later, Fehling was surprisingly awarded his third Michelin star. In 2015, he took the bold step of going independent and opened The Table in Hamburg. He was immediately awarded three stars there as well.

Hobbies: Cookbooks, skiing, dogs

Culinary style (cooking/ wine choices)

Creative, modern, and cosmopolitan