Award-winning celebrity chef, Emmanuel Stroobant’s first ambition was to be a lawyer. In order to afford his course fees, he started washing dishes in a restaurant in Belgium. That was his first contact in the F&B industry which eventually led him to enroll in a hospitality institute in Brussels.

Branded for his creativity and relentless innovation when designing the restaurant’s menu to reflect the four seasons, Stroobant constantly revamps the menu to evoke an elevated sensorial experience. Having trained under top chefs, such as Pierre Romeyer Maison De Bouche, Barbizon and Chene Madame, Stroobant’s ability to create sumptuous delicacies surfaced when he founded Saint Pierre.

Following the opening of Saint Pierre in 2000, Stroobant also wrote two cookbooks, Cuisine Unplugged and Vine Dining-White, which won him the Gourmand Award for the category of best food and wine matching.

For his indisputable commitment towards culinary and service brilliance, Stroobant has achieved the glamorous S.Pellegrino Chef of the Year title at the Awards of Excellence for the year 2002 and 2006.