Sang Hoon Degeimbre

Chef Sang Hoon Degeimbre's culinary philosophy is rooted in a profound self-taught journey, which he credits for fostering a "no boundaries" approach to cooking. This unconventional path has instilled in him a relentless spirit of questioning and an open-mindedness that he considers the bedrock of creativity. He champions the belief that everyone possesses innate creativity, asserting that even the simplest act of cooking, like preparing an egg, can ignite this potential. This ethos permeates his leadership, as he constantly encourages his team to observe, listen, absorb, understand, and apply insights from everyday life, cultivating a dynamic environment of continuous innovation. At the core of L'Air du Temps is a deep reverence for nature and sustainable practices. The restaurant's location on a sprawling farm allows for complete self-sufficiency in vegetables, boasting over 400 species grown seasonally in its extensive gardens. This commitment to hyper-local and seasonal produce is so absolute that, despite his Korean heritage, he eschews imported Asian ingredients, going so far as to craft his own soy sauce and even operate a dedicated vineyard. Beyond the plate, this dedication extends to environmental stewardship, with substantial investments in solar panels for energy and advanced water recycling systems, reflecting a holistic view of sustainability. Degeimbre's vision has evolved from a style once characterized by complex, multi-ingredient dishes to a refined "less is more" principle. This maturity sees him focusing on perfecting one or two primary elements, using technical mastery to elevate natural flavors rather than merely relying on superior produce. He humbly likens haute cuisine chefs to "formula one drivers," utilizing advanced techniques to push boundaries, yet always grounded in the understanding that they are "just cooks" whose work, while offering an emotional return, must remain humble. He actively addresses global food challenges, teaching ancient fermentation techniques to combat waste and exploring future proteins like insects, aligning tradition with groundbreaking solutions for a world facing demographic and environmental pressures. Chef Sang Hoon Degeimbre's culinary approach is defined by an authoritative inventiveness, a direct consequence of his self-taught background that liberates him from traditional constraints. His technical style is one of constant experimentation and intuition, allowing for both rapid dish creation and meticulous, multi-year developments. Significantly influenced by molecular gastronomy pioneer Hervé This, Degeimbre eschews reliance on existing recipes, instead developing his own techniques to unlock a broader spectrum of possibilities and intensify flavors. A distinguishing signature is his pioneering work with custom-designed "flavored waters," crafted to complement dishes and create a unique tasting "triangle" alongside wine. His approach to flavor and plating has transitioned to a refined "less is more" philosophy, where the focus is on perfecting one or two core elements on the plate, ensuring they are pushed to their utmost potential. Garnishes are not merely decorative but are strategically employed to amplify taste, as demonstrated by his innovative use of ingredients like the "baby pineapple" herb to deliver intense flavor. Furthermore, his cuisine prominently features sophisticated fermentation techniques, serving both as a method for profound flavor development and a critical strategy for his commitment to reducing food waste.

Career

• Sommelier / Front of House at Various establishments, Belgium
• Chef-Owner at L'air du temps, Liernu
• Chef-Owner at Anjou, Saint-Gilles
• Chef-Owner at Correspondance, Brussels
• Chef-Owner at Jayu, Brussels