Emmanuel Stroobant started his career at a tender age of 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. Whilst finishing high school and juggling between 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 well and truly decided to take the culinary path and  for  4  years,  he 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, Chef 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.


In line with Stroobant’s food and healthy eating philosophy, the Emmanuel Stroobant Group has grown from a stand-alone French restaurant in 2000, to a corporation of 7 restaurants and lifestyle brands, namely Saint Pierre, Shoukouwa, Rocks Urban Grill + Bar, Sque Rotisserie & Alehouse, Brussels Sprouts, Picotin Expressand Saint Pierre Market.

Stroobant is also appointed as the preferred service partner of Stamford American International School (SAIS) instilling healthy eating habits to the young generation. He strongly believes in promoting the importance of consuming healthy meals so that youth of today develop food habits that give rise to good health.

Emmanuel Stroobant also provides consultancy services to assist individuals and companies with creative food & beverage concepts, as well as food styling and menu creation services.


Emmanuel Stroobant is a Grand Chef of Relais & Châteaux, an association of luxury hotels and restaurants. His modern French restaurant, Saint Pierre, became a member of Relais & Châteaux in 2008. During his early years working in Kuala Lumpur, Stroobant was awarded the ‘Best Expatriate Chef 1999’ by World Asia Media. In the years leading up to today, Stroobant's flagship restaurant also clinched several awards such as Wine and Dine ‘Best New Restaurant 2002’, ‘Most Innovative Menu 2002, 2004 and 2007’, ‘World Gourmet Summit – Award of Excellence’, ‘Best New Restaurant 2002 and 2003’, ‘Chef of the Year 2002 and 2006’ and ‘Restaurant of the Year 2007’.

Stroobant is an author of two cookbooks: Cuisine Unplugged and Vine Dining White, the latter of which has won the Gourmand World Media Award for ‘Best in the World Matching Food and Wine’. He is also an Asian Food Channel celebrity chef with his own television series titled, Chef in Black and subsequently Chef in Black II.





Situated in the idyllic and luxurious precinct of Quayside Isle, Saint Pierre is a modern French restaurant of timeless elegance, advancing bravely into the future with a 13 year-long history of dining excellence. Its superlative cuisine, beautiful interiors and team of talented chefs have escalated the restaurant into the echelons of international acknowledgement, having become the only restaurant in Singapore being accorded membership to the world renowned Relais & Châteaux, a collection of over 520 of the world’s best restaurants and hotels.

Welcome to Shoukouwa — your oasis of calm in the city centre. Designed as a cocoon of muted opulence, we wish for our guests a contemplative Japanese fine dining experience in a quiet meditative ambiance. At Shoukouwa, our master chefs specialise in making the perfect sushi — a delicate balance of the quality of the fish, proportion and temperature. Ideally, the perfect sushi should be consumed within seconds of being served, with either chopsticks or clean hands.


Situated at Robertson Quay and Quayside Isle, Brussels Sprouts is a casual dining bistro specialising in Belgian cuisine. Belgian authenticity reigns supreme with its wide selection of homemade Belgian fare and mussels, and an unbeatable choice of over 100 varieties of Belgian beer.

Picotin Express is the epitome of a casual, family-friendly bistro serving classic European fare and delicious pizzas. Located at Fairways Drive, Picotin Express' idyllic location amidst shady trees and open golf club gives it a very relaxed vibe, perfect for an after-work and weekend get-togethers with family and friends.

Perfectly poised within the city’s business district on the second floor of The Sail, Rocks Urban Grill + Bar offers European cuisine in a rustic yet contemporary ambience. Enjoy the spectacular view of Marina Bay while dining from a choice of sumptuous grilled meats and seafood complemented with selections from a hand-picked wine list.


Set amidst the historic Singapore River at The Central, Sque is an ideal bistro for casual meals, sporting a laid-back ambience to unwind in the evening and an enviable accessibility as a pre-party venue! The name Sque (pronounced as skew), was derived from ‘skewers’ to highlight the outlet's assortment of rotisserie items, backed by its outstanding range of over 200 different international draft and bottled beers. 

Saint Pierre Market
391 Orchard Road, #02-11 Takashimaya Shopping Centre, Ngee Ann City, Singapore 238872


The Emmanuel Stroobant Group is the official caterer for the Stamford American International School. The Student Café by Emmanuel Stroobant offers wholesome, nutrition-conscious menu for the students’ daily lunches. Each meal is crafted according to the nutritional benefits needed for growing children. In addition, the café’s mission is to inculcate students with the right eating habits from young.