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Vinous beginnings augur well

When Korean-born Belgian chef Sang-Hoon Degeimbre set up his own place, L'Air du Temps, he drew inspiration from what he knew best then - wine. By Debbie Yong

WHEN Sang-Hoon Degeimbre got his first job in the restaurant industry close to two decades ago, he already had his sights on running his own restaurant some day. Never mind that the Korean-born Belgian chef - now with two Michelin-starred L'Air du Temps to his name - was just a novice waiter