Grand Chef Relais & Châteaux Emmanuel Stroobant combines French traditions with Japanese ingredients at his Singapore-based restaurant, Saint Pierre.
Originally from Belgium, Chef Stroobant completed hisapprenticeship at Relais & Châteaux l’Hostellerie Saint Roch in the Ardennes, before touring the classic restaurants ofhis native countryand later the world. Although he gained a plethora of experience throught his travels, his career took offin Asia, when he settled down in Kuala Lumpur and won the prize for the best ex-patriate chef in Malaysia in 1999. His journey then took him to Singapore where he has set up over sevenrestaurants, includingRelais & Châteaux Saint Pierre.Since then, he has clinched several awards such as Wine and Dine’s Best New Restaurant 2002, Most Innovative Menu 2002, 2004 and 2007, World Gourmet Summit – Award of Excellence and Restaurant of the Year in 2007 in Singapore. In 2008, Saint Pierre became a member of Relais & Châteaux, the prestigious international association for luxury hotels and restaurants.
As well as working in the kitchen, Emmanuel appears of Asian TV and has written cookbooks, depicting his fervant views towards organic produce.
Describe your culinary philosophy in FOURwords…
Ingredient-driven, simple, organicandcontemporary
What is your aim at the restaurant?
To provide a memorable dining experience to guests.
What is your greatest inspiration?
What three things would you take to a desert island?
MP3 player, yoga mat and my favourite Japanese knife.
- Wine and Dine Best New Restaurant 2002| Saint Pierre
- Most Innovative Menu 2002, 2004 and 2007| Saint Pierre
- World Gourmet Summit – Award of Excellence | Saint Pierre
1 Fullerton Road
#02-02B One Fullerton
Telphone: (65) 6438 0887