Emmanuel Stroobant started his career at 16 – cleaning dishes in one of the best restaurants in Belgium. Hoping to save some money to pay his way through university, Stroobant’s first ambition was to be a lawyer. While finishing high school and juggling his night job, Stroobant took a liking to his working environment and before long he was on his way to peeling, chopping vegetables and making salads. At 18, Stroobant decided to take the culinary path and for 4 years was trained in several Michelin starred restaurants in Belgium. At age 23, he opened his first restaurant in his hometown, Liege.
After the overnight success and three summers, Stroobant continued his culinary journey in Australia. In 1997, Stroobant moved to Kuala Lumpur where he experienced the local scene and culture. Finally in 1999, Stroobant settled down in Singapore with his wife and founded Saint Pierre in December 2000. Emmanuel Stroobant’s philosophy shines through in his utmost respect for wholesome produce and organic ingredients of only the highest quality.
His definition of perfection lies in executing simple creations where natural flavours from the produce are given precedence. Thus, Stroobant strives to use only a maximum of five flavours and elements in his culinary creations at his flagship restaurant, Saint Pierre.
With his passionate approach to fresh produce, Stroobant is also an advocate of healthy eating and living, especially in the inculcation of good eating habits amongst the young. Stroobant is also a vegetarian by choice and an avid yoga practitioner.