Chef Emanuel Stroobant, with over 35 years of culinary expertise, has built a remarkable career grounded in a deep-rooted passion for food. At Saint Pierre, dining is more than just a meal—it’s a sensory and gastronomic journey where every detail is meticulously crafted to reflect the restaurant’s vision of excellence.
Born in Belgium, Stroobant’s journey into the kitchen began unexpectedly during a transformative stint at a Michelin-starred restaurant in his homeland. What began as a curiosity quickly evolved into a lifelong dedication to the culinary arts. His travels across Asia ignited a love for the region’s ingredients and techniques, inspiring his unique fusion of European and Asian flavors. Now based in Singapore for over two decades, Stroobant has become a driving force in the local gastronomy scene, known not only for his award-winning restaurants but also for nurturing the next generation of chefs. Through his cookbooks, mentorship, and leadership in organizations like the Bocuse d’Or Singapore Academy, Stroobant continues to share his culinary wisdom, passion, and commitment to excellence.
Saint Pierre remains at the forefront of Singapore’s fine dining scene, continually pushing boundaries while staying grounded in its pursuit of culinary perfection. We speak with the esteemed chef to find out more about his food philosophies and what keeps him going.
Popspoken: Saint Pierre has gained international acclaim for its innovative fusion of French culinary techniques with Asian influences, and has maintained a coveted Michelin two-star rating. Few restaurants can lay claim to this, particularly due to the exacting standards rendered by the Michelin inspectors. Can you share with us more about the path to consistently highly rated credibility and how has your approach to maintain such standards evolved over the years?
Stroobant: Resilience, discipline and consistency are key. I launched Saint Pierre in 2000 with my wife and co-owner Edina. Saint Pierre is more than just a restaurant to us, it is truly a labour of love. Our utmost desire at Saint Pierre is to create wonderful, unforgettable memories for our guests.
A great restaurant is more than the sum of its parts. Of course, it calls for well-executed food, an inviting ambience and excellent service. A truly great restaurant offers a holistic experience that encourages a connection and resonates deeply with diners by creating a unique gastronomic and sensory experience in which every detail reflects a commitment to excellence and the restaurant’s vision, thus elevating the experience to new heights. I’m lucky to have a dedicated team that works tirelessly and is deeply passionate about the art of hospitality as well as our shared vision for Saint Pierre.
Popspoken: You emphasize the importance of mindfulness and healthy living, both personally and professionally. How do these principles, such as being a yogi, influence your approach to cooking and running your restaurants?
Stroobant: Yoga has immensely influenced the evolution of my approach to cooking, inculcating in me the tenets of intuition and mindfulness. It has enabled me to free my mind to create unreservedly, encapsulated beautifully by the hand-drawn symbol of the Zen Circle (Ensō). Underpinning my signature style of modern French cuisine with an Asian accent is an ongoing pursuit to achieve balance, precision and flavour.
Being a yogi has also opened my mind to be more accepting of differences. As part of Saint Pierre’s inclusive dining vision, we cater to guests with diverse dietary preferences such as vegetarian, vegan, gluten free and more.
I occasionally lead meditation sessions with my team. Taking some time out of our busy work day for this helps us to calm down and refocus while reducing stress. It also serves as a bonding experience since we’re all doing it together.
Popspoken: Beyond Saint Pierre, you’ve expanded your culinary footprint with ventures like Shoukouwa Sushi Restaurant and SQUE. What drives your interest in exploring different cuisines and dining concepts, even though your roots are in French cuisine?
Stroobant: While my roots are firmly planted in French cuisine, the world of gastronomy is vast and rich with diverse ingredients, traditions and techniques. Having spent more than half of my life in Asia, exploring different cuisines and dining concepts is a natural extension of my passion for culinary artistry. What drives me is a relentless curiosity and a desire to push boundaries.
Each cuisine offers unique challenges and learning opportunities, allowing me to continually evolve as a chef. When we started Shoukouwa, I thought I understood Japanese food and what went into the making of it but the process was an education for me – learning about the ideal temperature to wash sushi rice, how to slice fish for nigiri, etc. On the surface, French and Japanese cuisine seem completely different, but there are many parallels such as a deep respect for seasonality, ingredients and producers.
Moreover, it’s incredibly rewarding to bring these different culinary experiences to our guests, creating new and exciting dining moments. Ultimately, my goal is to celebrate the art of food in different forms while delivering excellence. Take for example my latest dining concept Shoukouwa Shinjidai, a creative
collaboration between Head Chef Kazumine Nishida of Two Michelin-starred Shoukouwa and myself. Shoukouwa Shinjidai is a contemporary Japanese restaurant which serves kaiseki-inspired cuisine with an innovative edge. It fills the void in the fine dining market for a Japanese gastronomic experience that is anything but stuffy.
Guests can leave formality at the door, interact freely with our team of chefs and savour dishes that are so awesomely delicious they’d want to come back for more. On a personal level, my desire to create a space where guests can embrace the fun vibes of dining without compromising on cuisine standards has been a long time in the making.
Popspoken: Family and home cooking seem to be significant to you, with your kitchen being described as the “heart and soul of the home.” How do you balance your professional life with your personal passion for cooking with your family?
Stroobant: I rely on a combination of eating well, being grateful, as well as practising yoga and mindfulness for balance. To me, mindfulness is about being fully present in the moment and really is the best secret ingredient I have learnt in 35 years as a professional chef.
The kitchen is the soul of the house. There’s something truly magical about it for me. It’s where everyone comes together to share food and stories, as well as exchange ideas and recipes. I love that our kitchen is a space for bonding and creating cherished moments with my family and loved ones. My two daughters and I often unite over cooking endeavours, with my elder daughter expressing a particular affinity for baking.
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Elevate your holiday feast at home with Saint Pierre’s luxurious festive takeaway menu, available for pre-order now. The last order for Christmas Eve is 16 December 2024, while the last order for New Year’s Eve is 23 December 2024.
