References
At stylebyweil, we take pride in serving each and every client individually, with great care and attention. We always work with the same degree of precision, regardless of whether our client is an award-winning chef or merely a lover of sophisticated design. We always look to pass on our enthusiasm for our work to our clients – with unique products that are guaranteed to bring you joy for years to come.
We would now like to introduce you to some of the many clients who over the years have put their trust in our work. We would naturally be thrilled to have you too represented here in the very near future!
Hubertus Tzschirner, the renowned sous-vide specialist, ingenious event chef and award-winning author, swears by the custom-made products created for him by stylebyweil. In fact, he once said that he would even take his stylebyweil cutting board with him if he were to be stranded on a desert isle.
Erik Arnecke, the culinary up-and-comer of 2015, has reached for the stars, and succeeded. Diners with a sophisticated taste flock to Restaurant “Phillip Soldan” at Hotel Sonne to enjoy his traditional specialities, which he prepares using only the finest, regionally sourced ingredients. Our qualitative cruet-stands, cutting boards, praline trays etc. naturally are a perfect fit for the noble surrounds of his fine dining establishment.
Kevin Fehling has set new standards in culinary expertise and sophisticated design at his three-star restaurant, “The Table”. Guests dine not only at conventional tables, but also at a long, curved bar made of dark cherrywood. The idea of sending a small culinary greeting from the kitchen on a small-scale version of “The Table” was realised by – who else – stylebyweil, of course.
