Emmanuel Stroobant - Saint-Pierre
On completion of his apprenticeship with Hostellerie St Roch Relais & Chateaux, Emmanuel fine-tuned his classical approach to French food at some of the best restaurants in his native Belgium.
This was followed by extensive travels that took him to the US, Australia and finally to South East Asia where he has remained for more than 10 years.
Though his style remains classic in essence, his creative popularity lies in merging the cuisines of the East and West to bring new texures and flavours to his seasonal menus. Greatly inspired by his global experience and his love for music and art, his modern culinary presentations ally the simplicity of Asian art with the modernity of a contemporary European artist.
Three questions to the chef
Where do you find your inspiration when preparing a new recipe?
Travel and ingredients
How would you define your cuisine in a few words?
Contemporary French inspired with best available ingredients, mainly from Japan
Which other Relais & Chateaux (Relais Gourmands) Chef would you like to meet?
Michel Bras, Joel Robuchon and Thomas Keller
Saint Pierre
Restaurant of a Grand Chef Relais & Châteaux in town
Emmanuel Stroobant has not stopped making headlines since he landed on Singapore’s shores a decade ago. Early training in renowned establishments instilled in this Belgian Grand Chef, with a rock star look, a meticulous approach that is reflected in the way he composes his dishes. His European-inspired cuisine with Japanese flourishes and his daring and delicious creations have been lauded by guests and restaurant critics alike. Over the years, Saint Pierre has proved itself to be a gem of culinary arts. ...Read more
Singapore, Singapore
