From modest beginnings to a benchmark of excellence, Saint Pierre’s success lies in transforming Singapore’s culinary landscape while staying true to its soul
Over the past 25 years, Saint Pierre has transformed from a passionate venture into one of Singapore’s most enduring fine-dining establishments. Each milestone has marked a new chapter—whether in recognition, influence, or contributions to the global culinary landscape. Chef Emmanuel Stroobant’s journey has been filled with highs and lows.
Despite the hurdles, the Belgian chef remains optimistic, reflecting on a career highlighted by significant achievements: winning the World Gourmet Summit Chef of the Year (2002), hosting a television series, publishing cookbooks, representing Saint Pierre and Singapore at the inaugural Relais & Châteaux Dîner des Grands Chefs, and, most notably, earning and maintaining Michelin stars—one star in 2017, two stars from 2019 onward.
Stroobant emphasises, “Maintaining two stars year after year speaks to the strength of our entire team and the systems we’ve built to deliver excellence with heart. It’s a reminder that we must never stop evolving, because true excellence is dynamic—it’s something we must recommit to every single day.”
Beyond his flagship restaurant, Saint Pierre, Stroobant continues to expand his culinary footprint with concepts such as Shoukouwa Sushi Restaurant. Moving forward, he is preparing to open SKAI in Tokyo—a modern kappo-style venue envisioned as an intimate, 10-seat counter where every detail, from the cuisine to the flow of service, is crafted to foster a deep connection between the guest and the art of cooking.
Twenty-five years is a long time in the F&B industry. What’s your recipe for success?
The first nine years were fruitful, but when the integrated resorts opened in 2010, they ushered in a new era of celebrity chef-led concepts. We saw the opportunity – and the challenge – and made the bold move from Magazine Road to Sentosa. There, we explored the growing “masstige” segment” , creating a more approachable yet refined dining experience to stay aligned with market demand.
When the Michelin Guide finally arrived in Singapore in 2016, expectations changed again. Diners became more discerning, and we responded by relocating Saint Pierre back to the city, at One Fullerton, and recalibrating our offering to match the new benchmark of excellence.
Looking back, adaptability has been one of our greatest strengths – being willing to change without losing our soul. But beyond that, what has truly kept Saint Pierre alive and relevant for 25 years is the fact that we treat it not as a passion project or a wealthy person’s indulgence, but as a serious business.
While I am driven by the joy of creation in the kitchen, my wife, Edina, brings the strategic vision. She sees the restaurant holistically – as a brand, a business, and a guest experience. From the plate to the logo, from the staff training to the design flow of the dining room, she is deeply involved. That harmony between food and structure, artistry and strategy, is rare. I believe it’s the reason we’ve weathered every storm and continued to evolve, always with purpose and discipline. It’s not just a restaurant – it’s a partnership of values, vision, and relentless dedication.
Your cuisine has evolved from classical French to one rich with Asian and Japanese influences. What inspired this shift?
When I made Singapore my home, I naturally found myself surrounded by Asian ingredients, cultures, and dining sensibilities. That immersion reshaped my own culinary lens. I began to notice that many of our Chinese guests, for example, had lower tolerance for lactose. We also received feedback that traditional French cuisine – with its rich reliance on butter and cream – felt too heavy for the local palate, especially in Singapore’s tropical climate.
Rather than compromise the depth or integrity of the dishes, we started to refine the ingredients and cooking methods. Over time, Saint Pierre’s cuisine evolved into what I’d describe as contemporary French with Asian elements – lighter, more elegant, and attuned to its environment.
Saint Pierre and Shoukouwa each hold two Michelin stars—a rare achievement. How do you sustain excellence at this level year after year?
Maintaining two Michelin stars isn’t about preserving the past – it’s about challenging ourselves every day to stay honest, sharp, and relevant. Our quality control process didn’t start as a formal system – it began with a disagreement. Edina and I once had a heated debate over a new dish during a tasting session. We both had strong opinions and, we agreed to disagree.
But the question remained: how do we determine if a dish truly works? That moment sparked the idea of inviting an unbiased third party to weigh in. From that point on, we established a tasting committee – a group designed to be neutral, constructive, and focused on the guest’s experience, not just the chef’s vision.
As both a chef and a parent, how do you nurture a passion for food and healthy eating in your family?
Cooking has always been a part of how I bond with my daughters – but it never started as a lesson. It began as a game. “masak masak” – the version of playtime in the kitchen in this part of the world. It wasn’t about teaching them recipes or technique at first; it was about having fun, touching ingredients, stirring, assembling, decorating. That hands-on curiosity naturally evolved from decorating cupcakes, to baking cookies, and eventually to preparing savoury dishes together.
Now that they’re older, we still cook together – but it’s also become something deeper. It’s a time to talk, to connect, and to pass on values – not just about food, but about intention, balance, and appreciation.
We also place a strong emphasis on family meals at home. Our most cherished moments are around the dining table with a home-cooked meal. Sometimes it’s just the four of us; other times, we welcome extended family or close friends. That ritual of gathering, cooking, sharing – it’s a cornerstone of our life.
