History of Saint Pierre Singapore
Headed by Chef Owner Emmanuel Stroobant, Saint Pierre is a restaurant of timeless elegance, advancing bravely into the future with a 18-year history of dining excellence. Its superlative cuisine, beautiful interiors and team of talented chefs have escalated the restaurant into the echelons of international accolades. The restaurant is also the only establishment and restaurant in Singapore being accorded membership to the world-renowned Relais & Châteaux, a collection of 600 of the world’s best restaurants and hotels.
Saint Pierre is the story of Chef Stroobant – a culmination of his life’s search for self-knowledge. Here, Chef Stroobant leads you on his passage, through a sensual gastronomic dining experience, embodying his own journey and discoveries; where the art of fine dining is celebrated, and the rituals of the table are cherished and perpetuated.
At the heart of Saint Pierre lies essence-centric cuisine, the advanced extraction of concentrated, vital essences from the freshest natural ingredients to season dishes through the use of modern techniques and methods. Chef Stroobant’s global experiences manifest in his culinary style – a harmonious blend of European techniques with subtle touches of Southeast Asia, bringing flavours to the forefront of every dish.
Currently situated at One Fullerton with an impressive view of Marina Bay, Saint Pierre now seats an intimate 24 persons in the main dining room, with an additional six in the private dining room – thus allowing for service of exceptional attention and standards.
A meal should be a deeply personal and spiritual experience with the chef, that enriches the mind, body and soul through the essence of ingredients and the ritual of the table. Chef Emmanuel’s spirituality is expressed through yoga and vegetarianism and his general outlook on life. His beliefs and philosophies breathe life into Saint Pierre and shape its character. The rituals of the table is an essential part of dining, be it in Europe or Asia. It encompasses etiquette, customs and social observance in a reflection of respect for the food and the chef. At Saint Pierre, ritual is paramount. It is warm and inclusive enhanced by service that is personal and attentive but never obtrusive, ensuring a truly unique and unforgettable experience – a simply divine celebration of dining.
Chef Emmanuel Stroobant
Chef Emmanuel Stroobant was trained in several Michelin-starred restaurants in Belgium before he opened his first restaurant in his hometown, Liege, at 23. After travelling the world honing his craft, he finally settling down in Singapore with his wife in 1999. Chef Stroobant founded Saint Pierre in December 2000. Since then, he has clinched several awards such as Wine and Dine’s Best New Restaurant 2002, Most Innovative Menu 2002, 2004 and 2007, World Gourmet Summit – Award of Excellence and Restaurant of the Year in 2007. While helming Saint Pierre, Chef Emmanuel Stroobant has also introduced other highly successful culinary concepts in Singapore, including Shoukouwa, Rocks and Sque.
KIMKEVIN DE DOOD
CHEF DE CUISINE
KimKevin de Dood has gravy flowing in his veins. He had his first taste of a ‘real’ kitchen at 13, helping at the family restaurant in the summer, going on to earn diplomas in restaurant and Hotel management. Following an internship at the 3-Michelin-starred L’Arnsbourg, KimKevin sharpened his culinary chops at Wolfgang Becker’s 2-Michelin-starred Becker’s Trier, and Michael Roux’s 3-Michelin-starred The Waterside Inn, and Gert de Mangeleer’s 3-Michelin-starred Hertog Jan. Since joining Saint Pierre in 2013, KimKevin brings solid background of refined European classicism to the restaurant.