Since opening his eponymous restaurant Saint Pierre in 2000, Chef Emmanuel Stroobant has grown as a chef and a man with a strong vision and philosophy behind his practices as a chef and restaurateur. With over 30 years of culinary experience on the international stage, he continues to hone his craft and keep abreast with the ever-evolving global food trends, offering diners at all his various restaurant outlets different dining concepts and experiences.
We know the restaurant business — we know the challenges you face. From kitchen design and setup, to culinary and front-of-house setup and training, we take a holistic approach to ensuring your success!
The restaurants under the Group serve big group affairs with families and friends, as well as intimate private dinners for special celebrations. Our various outlets across the island are suitable venues for corporate hosting.
With over 200 years of collective experiences across the entire Emmanuel Stroobant Group, we have launched numerous dining concepts in Singapore, ranging from casual to fine dining as well as catering and canteen operations. We understand what it takes to succeed in competitive F&B industries.
Leveraging on his deep personal experiences as well as the wider collective knowledge of various individuals at the Emmanuel Stroobant Group, Emmanuel Stroobant Consultancy offers a comprehensive platter of services for F&B operators, restaurateurs and hospitality organisations.
The professional team at the Emmanuel Stroobant Consultancy digs into the depth of operations, both culinary and front-of-house, engaging clients to solve and resolve their key F&B challenges from start-up phase all the way to all-round improvements for existing operations.