Gunther Hubrechsen started his professional culinary training at the Bruges Culinary Institute Voor Voeding at the age of 16 and has since been cultivating his own unique style of cooking as an advocate of “natural cuisine“.

Of Belgian descent, he has since worked his way through the ranks in several renowned restaurants, including Le Bouquet, Restaurant Gravin van Burn as well as Chef Alain Passard’s three-Michelin-starred restaurant, L’Arpège in Paris, where he worked for five years.

Gunther’s arrival in Singapore in 2002 was a journey into some of Singapore’s top restaurants where his modern style of cooking, emphasis in cuisine textures and flavours, and use of fine seasonal ingredients earned him the Meat & Livestock Rising Chef of the Year at the Awards of Excellence 2006.