The Young Guns

In the culinary world of French fine dining, mentorship plays a pivotal role in shaping the next generation of talent. Under the guidance of acclaimed chef Emmanuel Stroobant, five promising chefs are honing their skills and carving their paths to success. Having successfully managed a slew of fine dining establishments over his three-decade career, Chef Emmanuel has personally trained his fair share of young chefs. The ones with the most potential are those who have either been groomed to assume higher responsibilities within the Food Inc F&B group or have gone on to open their own restaurants.

As Chef Emmanuel says, “My role as a mentor is about fostering a culture of continuous learning, innovation, and excellence. By empowering and guiding the next generation of culinary talent, we ensure that the legacy of culinary artistry lives on in Singapore.”

At Saint Pierre, three young chefs have been quietly learning the ropes from Chef Emmanuel. Isaac Toh, who joined the team in 2022, started off as Chef de Partie and was promoted twice in two years. Now as Sous Chef and tournant, Isaac handles key responsibilities like the ordering of ingredients and menu planning with Chef Emmanuel.

Yap Shuang Shuoh, who worked in Taiwan for nearly seven years before becoming a part of the team in 2022, was recently promoted to Junior Sous Chef. Compared to Isaac and Shuoh, Chin Hao Ran has the least experience, with only a six-month fine dining internship. However, that did not deter him from proving his mettle. As a result of his hard work, he was made Junior Sous Chef last year.

How has Chef Emmanuel helped you navigate a tough situation?

Isaac: Initially, I found it challenging to meet the exceptionally high standards of a Two Michelin-starred restaurant like Saint Pierre. For instance, I had to ensure that a medium-rare beef was cooked perfectly to a precise 48°C.

Midway through my first year, I experienced a couple of setbacks, but Chef Emmanuel reassured me and reminded me of the potential he saw in me when he first hired me.

With his encouragement, I regained my confidence, persevered and was promoted to Sous Chef earlier this year. Without his support, I would have taken the easy way out to look for other opportunities.

Could you share a memorable experience at Saint Pierre and how it has impacted your culinary journey?

Ran: One fond memory I have was when Chef had a craving for minestrone soup. He shared several stories and favourite memories of the soup.

This led to us working on a Shizuoka King Crab dish with borlotti beans that were cooked with mirepoix (a combination of carrots, celery, leeks and shallot), and then slow-cooked in an intensified chicken stock to allow the flavours of every ingredient in the pot to shine. With the addition of a seafood component to further elevate it, a new dish was created at Saint Pierre a few months later.

Chef Emmanuel’s enthusiastic sharing of various cuisines and ingredients, along with the many trials we conduct in the kitchen, has been truly inspiring for me as I progress in my journey.

How do you continue to learn and grow as a chef?

Shuoh: Chef Emmanuel loves to share his knowledge with me, such as cooking with seasonal ingredients like pigeon. For example, pigeons sourced during the winter season are fattier, while they are leaner and have a gamier taste in the summer.

Late last year, we received a batch of Vendée ducks from France. There were so many discussions and attempts with Chef Emmanuel on the cooking method before we finally found the optimal method of using a 1-week ageing process to ensure that the flavours are concentrated and stronger. Throughout, Chef Emmanuel has always been there to guide me and suggest different ideas on the preparation method. To me, he’s like an amiable father in the kitchen!

What is one piece of advice from Chef Emmanuel that has stuck with you?

Isaac: “If you cannot solve this right now, there is no point in stressing yourself out. Things that are meant to be will eventually work out.”

Ran: “I can teach a lot of things but attitude can only come from oneself.”

Looking back on your journey so far, what achievements or milestones are you most proud of in Saint Pierre?

Isaac: Being a sous chef of a Two Michelin- starred restaurant at 27 years old is my proudest achievement. I had the opportunity to work on almost every kitchen station, like garde manger (cold dishes station), which improved my skills as a chef, and allowed myself to rise through the ranks.

View the story in issue 07 of our quarterly food and beverage e-magazine here: