Sang Hoon Degeimbre **

"I've been saying it for years: after the Spanish and Nordic trends, the human aspect is becoming the new trend in gastronomy," says Chef Degeimbre."
 
Sustainability, nature, and people are at the heart of Sang Hoon Degeimbre's ambitious projects. The chef at L'Air du Temps, a restaurant with two MICHELIN stars, still has plenty of ideas for the future.
 
The Korean-born chef began his career as a sommelier. In 1997, he decided to venture on his own, donning a chef's jacket for the first time. Just three years later, he earned his first Michelin star, followed by a second in 2008. Now situated on a farm in Liernu, L'Air du Temps is surrounded by five hectares of land, primarily dedicated to cultivating vegetables, herbs, and flowers.
 
While Sang Hoon is known for his approach to molecular cuisine, he believes there’s more to cooking than technique. "For me, cooking is a question of technique, product, and emotion. And only people can generate that emotion. It's people who make the difference in the final details," he says. His food isn't just about satisfying the stomach—it’s about creating a holistic experience that touches the "emotional brain."
Customers seek more than just a meal, and Chef Degeimbre is working to deliver that deeper, intangible connection between the plate and the person.