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