Stroobant’s first ambition was to be a lawyer and in order to pay his way through university; he started washing dishes in one of the best restaurants in Belgium at the tender age of 16. Stroobant began to take a liking of his work environment and at the age of 18, decided to enrol himself at a hospitality institute in Brussels.
Following the opening of Saint Pierre in 2000, Stroobant have also gone on to writing two cook books, Cuisine Unplugged and Vine Dining-White, which won him the Gourmand Award for the category of best food and wine matching.
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