Emmanuel Stroobant’s early training were in Michelin starred restaurants in his birth country, Belgium. It was during these formative years he developed a strong understanding of the intricacies of classical French cuisine and in 1987 he was named as Belgian’s “Best Apprentice Chef’ in 1987/88.

At the tender age of 23, Stroobant opened his very own restaurant in his home town Liege and called the restaurant Le Bal – The Ballroom! A success from the day it opened it doors, Stroobant soon felt the need to travel and to discover new things. Three years on, the world beckoned and Stroobant moved to Australia.

It was in Australia he fell in love with Asian cuisine and its fusion with European style cooking. This new exotic world of ingredients and flavours lured him to Malaysia, where he was awarded ‘Best Expatriate Executive Chef’ by World Asia Media, and eventually Singapore.

It was in Singapore that his popularity rapidly sky rocketed. Stroobant talents were recognised by receiving the award ‘Chef of the Year’ 2002 and 2006 Awards for Excellence at the World Gourmet Summit. His restaurant, Saint Pierre was awarded ‘Best New Restaurant’ 2002 and ‘Most Innovative Menu’ in 2002, 2004, 2005 and 2007 by Wine and Dine magazine, Singapore and ‘Best New Restaurant’ Awards for Excellence at the World Gourmet Summit for two consecutive years from 2002 to 2003 and for Restaurant of the Year in 2007. His cuisine borrows the detailed discipline and technique of Europe while weaving through subtle Asian influences.

The menu at Saint Pierre changes seasonally but signature dishes such as his lauded take on the classic French dish, pan-fried fois gras with caramelized apple and old porto sauce, remain. Stroobant’s style has been described as cutting edge and ever evolving. He has been said to respect but not follow the culinary Holy Grail. With such marked success, Stroobant went on to open several other outlets, authored 2 cooking books and has a TV series – chef in Black I & II – under his belt.

In 2008, Saint Pierre is the only restaurant in Singapore, to be made a member of the prestigious international association for luxury hotels and restaurants, Relais & Chateaux. Other restaurants in the Saint Pierre group include Picotin, Brussels Sprouts, The French Kitchen and Rocks.