Chef Gunther Hubrechsen – “It Takes Perfect Blending of Different Flavors to Create a Scrumptious Meal”

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The eponymous French restaurant, Gunther’s, opened on August 2007. This restaurant is a collaboration between its head chef, Chef Gunther Hubrechsen and the Garibaldi Group, and under the leadership of this very skilled chef, the restaurant has earned numerous praises since the time it opened its doors to the public. One of the biggest accomplishments they had this year was their addition into the top 100 best restaurants of the world, landing at the 84 position.

Chef Hubrechsen was born in Belgium. His family is in the restaurant business. In fact, his father owns and runs a restaurant in Oostende, Belgium, where he is also the head chef, so it can be said that Chef Hubrechsen practically grew up in a kitchen, surrounded by the aromas of cooking and the hustle and bustle of the kitchens. It is his childhood upbringing that inspired him to follow in the footsteps of his father and become a chef, so at the age of 16 years old, he went to Ter Groene Poorte and enrolled himself at the Bruges Culinary Institute Voor Voeding where he underwent his formal culinary training and apprenticeship. He also found work at some of the finest restaurants in his country such as the Le Bouquet as well as the Restaurant Gravin van Burren, where he slowly but surely moved up the ranks.

The culinary training and apprenticeship that he had in Belgium though was not enough for the young chef, so he later moved to France where he was lucky enough to land a job at the famous L’Aperge of Paris and get to work with one of the greatest chefs of the world, Chef Alain Passard. He first started out as a trainee, and through his efforts and inherent culinary talent, he soon became the sous chef of the restaurant. He stayed at this three-Michelin restaurant for about five years before moving to Singapore in 2002 to become the head chef of Les Amis, Singapore of the Les Amis Group.

Under his leadership and through his culinary skill, he earned various praises for the restaurant and for himself, and in 2007, he brought recognition to the restaurant when it was named as one of the top 100 restaurants of the world. He has also been named as the Rising Chef of the Year in 2006 by the prestigious Gourmet Summit.

On that same year, he decided to open his own restaurant. He created a partnership with Roberto Galetti, who is a part of the Garibaldi Group, to open his eponymous restaurant, Gunther’s, and in August of 2007, Gunther’s was launched.

Gunther’s is an ultra-modern restaurant that offers authentic yet contemporary French cuisine. His cuisine totally reflects his culinary philosophy that it will only take a perfect blending of the different flavors to create a scrumptious meal. With a very good reputation that precedes him, Gunther’s received its fair share of the culinary market, and more. In 2007 and 2008, his restaurant was named as the Beset Singapore Restaurant by two very prestigious award-giving bodies, the Tatler publication as well as the Wine & Dine publication. This year, the San Pellegrino named them as the 84th best restaurant of the world.

Image Credit: worldgourmetsummit.com

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