Sang Hoon Degeimbre was born in Miryang in 1969. After studying pharmacy, he changed direction and attended the hotel school in Namur, then the butchery school where his mother worked as an educator. He became a waiter in a boarding house. Unable to break into a kitchen, he decided to continue his studies in Brussels to become a sommelier. He came 3rd in the national competition.
During the 1990s, Sang Hoon Degeimbre worked as a sommelier. He attended seminars given by physico-chemist Hervé This, the originator of molecular gastronomy. With his wife, he renovated a small French fry shop in Noville-sur-Mehaigne, a section of the commune of Éghezée. In 1997, they opened their restaurant, L’Air du Temps1,5. The Michelin Guide awarded the chef his first star in 2000. He was awarded his 2nd star in 2008.
Carine and Sang Hoon Degeimbre invest a million euros to set up their establishment in an old farmhouse in the Liernu section. The building has four rooms. It is located on a five- hectare property, allowing the chef to grow his own vegetables, plants and herbs. The new L’Air du Temps restaurant was inaugurated in January 2013.
Sang Hoon Degeimbre is considered one of the leaders of the new Walloon gastronomy. Today, L’Air du Temps is one of the most advanced gastronomic restaurants in terms of gastronomy and sustainable development. Chef Sang Hoon Degeimbre shares his knowledge and experience around the world at festivals, symposia and talks.