Gunther Hubrechsen
Les Amis
Cuisine Style: French
Meat and Livestock Australia Rising chef of the Year at the Awards of Excellence 2006, Gunther Hubrechsen worked his way up in renowned restaurants in Belgium such as Le Bouquet and Restaurant Gravin der Buren as well as a five years stint at Alain Passard’s L’Arpège in Paris before he was offered a position as resident chef of Les Amis.
Hubrechsen began his culinary career at the age of 16, training at the Bruges Culinary Institure Voor Voeding (IVV), Ter Groene Poorte, Belgium and have since cultivated his own style of cooking. An advocate of ‘natural cuisine’, Hubrechsen uses natural jus and slow cooking techniques to enhance the flavour of a dish.
Hubrechsen began his culinary career at the age of 16, training at the Bruges Culinary Institure Voor Voeding (IVV), Ter Groene Poorte, Belgium and have since cultivated his own style of cooking. An advocate of ‘natural cuisine’, Hubrechsen uses natural jus and slow cooking techniques to enhance the flavour of a dish.
