Chef Gunther Hubrechsen began his culinary journey in his hometown, Belgium, where he took up professional training at an early age. In 1998, he worked under the close mentorship of Chef Alain Passard and began to focus using more natural ingredients in his cooking, creating vegetable-inspired cuisine that would eventually become synonymous with his signature menu. His philosophy of food emphasises on down-to-earth recipes that highlight the characteristics of the ingredients and his bold interpretation of bringing unique flavours together, harmonised with intricate plating that accentuate their appeal. View more