Sang-Hoon Degeimbre is one of Belgium’s most original chefs, holder of two Michelin stars at L’Air du Temps in Wallonia. Born in South Korea and adopted by a Belgian family, he draws on both his Korean roots and his adopted homeland to create a personal, boundary-crossing cuisine built on the produce of his own gardens.
A former sommelier turned chef, Degeimbre is known for fermentation, herbs and vegetables grown on his estate, and for a body of work that spans several restaurants and cuisines.
TL;DR
- Belgian chef, born 5 August 1969 in Miryang, South Korea
- Adopted by a Belgian family as a child
- Two Michelin stars at L’Air du Temps in Wallonia
- First star in 2000, second in 2008
- Known for garden-grown produce and Korean-Belgian fusion
Sang-Hoon Degeimbre key facts
| Born | 5 August 1969, Miryang, South Korea |
| Nationality | Belgian |
| Restaurant | L’Air du Temps, Belgium (2 Michelin stars) |
| Stars | First 2000; second 2008 |
| Known for | Garden-driven, Korean-influenced cuisine |
Two worlds
Sang-Hoon Degeimbre was born in 1969 in Miryang, South Korea, and adopted, with his brother, by a Belgian family as a child. This dual heritage – Korean roots and a Belgian upbringing – lies at the heart of his cooking, which draws inspiration from both cultures to create a unique gastronomic world. He first trained and worked as a sommelier before turning to the kitchen.
L’Air du Temps
Degeimbre opened L’Air du Temps in 1997, and the Michelin Guide awarded it a first star in 2000 and a second in 2008. The restaurant sits on a five-hectare property that allows the chef to grow his own vegetables, plants and aromatic herbs – a garden that has become central to his cuisine and philosophy.
A wide-ranging body of work
Beyond L’Air du Temps, Degeimbre has expanded with several other restaurants, including San Sablon, Vertige and Anju, the last showcasing the Korean cuisine of his country of origin. His work spans fine dining, bistro cooking and his heritage, making him one of the most versatile and thoughtful chefs in Belgium.
Signature style
Degeimbre’s style is bold and personal, built on fermentation, herbs and the vegetables of his own gardens, and enriched by his Korean roots. He blends Belgian produce with Asian techniques and flavours, and his sommelier’s background gives his cooking a keen sense of balance and pairing. It is a distinctive, garden-driven cuisine unlike any other in the country.
Sang-Hoon Degeimbre in context
Degeimbre is one of Belgium’s most original chefs featured on Pickup Table 4, alongside Christophe Hardiquest and Kobe Desramaults.
Follow Sang-Hoon Degeimbre
L’Air du Temps – official site
Sang-Hoon Degeimbre FAQ
Who is Sang-Hoon Degeimbre?
A Belgian chef, born in South Korea, with two Michelin stars at L’Air du Temps.
Where is L’Air du Temps?
In Wallonia, Belgium, on a five-hectare property with its own gardens.
How many Michelin stars does he have?
Two – the first in 2000, the second in 2008.
What is he known for?
Garden-grown produce, fermentation and Korean-Belgian fusion.
Does he have other restaurants?
Yes – including San Sablon, Vertige and the Korean-focused Anju.
