Sang-Hoon Degeimbre
L’Air du Temps
Winery: E. Guigal
Cuisine Style: French
Hosted at: Grand Hyatt Singapore
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His cooking adventure took another turn when he met French physical chemist Hervé This, whose main interest was in molecular gastronomy. Degeimbre quickly became enarmoured of this art and is one of the few successful Asian faces behind the alchemy of cooking.
Just recently, Degeimbre conducted a seminar on molecular gastronomy, a first ever in Belgium.
His cooking adventure took another turn when he met French physical chemist Hervé This, whose main interest was in molecular gastronomy. Degeimbre quickly became enarmoured of this art and is one of the few successful Asian faces behind the alchemy of cooking.
Just recently, Degeimbre conducted a seminar on molecular gastronomy, a first ever in Belgium.
