With a MICHELIN-starred résumé spanning New York, Bangkok, Shenzhen, San Francisco, and beyond, Chef Kevin Finch brings a global perspective grounded in discipline, curiosity, and a deep respect for seasonality. His cooking is shaped as much by early memories, like the intensity of a summer tomato from his aunt’s garden, as it is by years spent working across some of the world’s most rigorous kitchens.
Finch has held roles at acclaimed restaurants including Betony and Maialino in New York City, and Maaemo in Oslo. He later worked alongside Chef Christopher Kostow to help build Ensue in Shenzhen, China, and went on to serve as Chef de Cuisine at Atelier Crenn under Chef Dominique Crenn. During his time there, the restaurant earned three MICHELIN stars and a four-star review from the San Francisco Chronicle.
These experiences inform a produce-driven approach that balances precision with adaptability, rooted in technique but open to evolution. Following a chef residency at Fulgrances in Greenpoint, Brooklyn, Finch established his first restaurant, Arthur, as a permanent fixture in the space.
At Arthur, his cooking reflects a quiet confidence, focused on thoughtful sourcing, refined execution, and a strong sense of place. The restaurant is designed to feel both relaxed and considered, offering a dining experience that invites return visits without sacrificing rigor.
