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Sang-Hoon Degeimbre
L’Air du Temps
Cuisine Style: French
Hosted at: mezza9, Grand Hyatt Singapore
Winery: E. Guigal
Korean born Sang-Hoon Degeimbre thrives on challenges.
Arriving in Belgium at the age of four, Degeimbre started as a wine waiter in various restaurants at seventeen. As he started to become interested in food, he boldly opened L’Air du Temps on 1 July 1997, and that also marked the day Degeimbre cooked for the very first time!
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.
Arriving in Belgium at the age of four, Degeimbre started as a wine waiter in various restaurants at seventeen. As he started to become interested in food, he boldly opened L’Air du Temps on 1 July 1997, and that also marked the day Degeimbre cooked for the very first time!
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.