Chef San Degeimbre
San created a real galaxy by establishing several restaurants. And he places great importance on corporate social responsibility (CSR) commitment. In 2024, a work is taking shape, far more than just a cookbook. It promises to capture life at AIR DU TEMPS throughout the entire year.
In contemporary gastronomy, San Degeimbre stands out as a culinary artist. A singular and versatile chef. Born in Korea but raised in Belgium, his culinary journey began with a deep curiosity and a passion for self-learning. Before becoming a chef, San worked as a sommelier, his firm passion for wine and food pairings has remained a constant. When he truly understood cooking, it became his way of expressing himself. With his vegetable garden, San discovered that the earth was his greatest teacher. While deeply rooted in local culinary traditions, he remains open to global influences. Recently, San has also started to incorporate elements of his South Korean origins into his cooking, adding a cultural dimension to his work.