About Us
Emmanuel Stroobant
Chef-Owner
Sixteen-year-old Emmanuel Stroobant was well on his way to realising 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.
Over the years, Emmanuel’s influence in the industry grew along with an increasing string of accolades; he was named Chef of the Year by World Gourmet Summit in 2002 and 2006. Together with his team, Saint Pierre earned its first MICHELIN Star in 2017, retained it in 2018 before upgrading to a second MICHELIN Star in 2019, an accolade the restaurant has held ever since, putting the restaurant on the global culinary map and sealing Emmanuel’s position as an innovator in the food and beverage industry.
Despite the numerous stellar accolades from the media and MICHELIN Guide Singapore, he maintains a laser-like focus on propagating his unique brand of contemporary French cuisine to his diners. Following Saint Pierre’s recent makeover, its new menu is inspired by the Zen Circle, which symbolises enlightenment and the freeing of the mind to create unreservedly, a principle which the avid yoga practitioner lives by.
“The cuisine at Saint Pierre today is a reflection of my culinary journey and how I straddle the line between East and West. Over the years, I have evolved and refined my understanding of cross-cultural cuisine to strive for balance on the plate,” says the 54-year-old Singaporean.
Apart from his flagship restaurant Saint Pierre, Emmanuel also expands his footprint with other concepts, including Shoukouwa Sushi Restaurant, SQUE, and Kingdom of Belgians. He is an author of two cookbooks, Cuisine Unplugged and Vine Dining – White. In addition to his own television series, Chef in Black, Chef in Black II and 36 Ways to Live, Emmanuel is also sought-after for his consultancy services. His influence extends beyond Singapore: he recently launched a new project, Tusita Fine Dining in Siem Reap, which aims to put Cambodian cuisine on the international stage. A keynote speaker at conferences in Singapore, such as Food That Heals, and in the region, Emmanuel is a passionate advocate of mindfulness and healthy living.
Tan Ying Hsien, MW
Wine Consultant
Tan Ying Hsien’s passion for wine started in 1983 while pursuing law studies in the United Kingdom where he picked up tasting and studying wine as a hobby. A corporate and banking lawyer for over 20 years, he made a career switch in 2009 to become a wine journalist, speaker and educator. He then established Taberna Wine Academy in 2010 to create a space where he could share wines and knowledge with other wine enthusiasts.
Ying Hsien subsequently enrolled in the prestigious Master of Wine programme and became the first Singaporean Master of Wine in 2015 after an arduous six years. Ying Hsien is one of 419 Masters of Wine in the world and also one of the first two Asian men to attain the qualification.
As wine consultant, Ying Hsien oversees Saint Pierre’s wine program. This involves curating the wine list of over 2,300 bottles and ensuring the currency of the wines by the glass and variety of half bottle selections. He also provides regular staff training through blind tastings and thematic tutorials The training is based on on three building blocks: understanding the technicalities of wine characteristics, quality levels and styles from different origins, using that knowledge to understand how the wine will enhance or complement the restaurant’s food; and to use the former two to respond incisively to customers’ needs, taking into account different tastes and preferences.
Aside from his consultancy service, Ying is a frequent judge for international wine competitions, including the International Wine Challenges held in Singapore, Hong Kong International Wine & Spirits Competition, Decanter Asia Wine Awards, UWWR Russian Wine Challenge, Sydney International Wine Competition and the Concours de Mondial.