Image: Pen shell carpaccio, uni and truffle.
At the age of 16, Chef Gunther Hubrechsen began his professional culinary training at the Bruges Culinary Institute Voor Voeding (IVV), Ter Groene Poorte in Belgium.
As an advocate of 'natural cuisine', his unique style of cooking quickly push him up the ranks in renowned restaurants such as L'Arpège in Paris, where he worked under the mentorship of Chef Alain Passard, from Commis to Sous Chef de Cuisine within five years including 2 years under the Sous Chef position.
In 2002, Chef Gunther arrived in Singapore for a stint with one of the renowned restaurant group before opening Gunther's Restaurant on 2 August 2007.
