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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.
Says Hubrechsen, “the simplest technique of cooking is actually the most difficult because there is nothing to camouflage any mistakes”.
To ensure that patrons can continue to enjoy excellent food at the restaurant (a legacy of Les Amis); Hubrechsen changes his menus quarterly to ensure that the finest produce of each season is incorporated into his menu.
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.
Says Hubrechsen, “the simplest technique of cooking is actually the most difficult because there is nothing to camouflage any mistakes”.
To ensure that patrons can continue to enjoy excellent food at the restaurant (a legacy of Les Amis); Hubrechsen changes his menus quarterly to ensure that the finest produce of each season is incorporated into his menu.