Saint Pierre

Sixteen-year-old Emmanuel Stroobant was well on his way to realizing his childhood dream of becoming a lawyer when a stint at one of Belgium’s best restaurants sparked off a lifelong passion for the culinary arts. Drawn to the hustle and bustle of kitchen life, Emmanuel subsequently learned the ropes from maestros like Pierre Romayer from three Michelin-starred Maison de Bouche and Francis Dernouchamp from two Michelin-starred l’Hostellerie Saint-Roch. If his formative years were spent getting schooled in classic French cooking, his move to Australia, Malaysia, and Singapore exposed him to the innovative world of modern fusion cuisine. Saint Pierre was born in December 2000, a fine dining restaurant showcasing an amalgamation of French culinary techniques with an Asian edge. It also established Emmanuel as one of Singapore’s culinary pioneers of modern French cuisine, in a country that was then largely dominated by traditional French diners and American steakhouses. Video Credit: Emmanuel Stroobant Group