SAINT PIERRE RESTAURANT KUALA LUMPUR
Saint Pierre Restaurant Kuala Lumpur made its debut in September 2018. Situated within the sophisticated settings of the swanky new W Hotel, only minutes from the iconic Petronas Towers in Kuala Lumpur. Celebrity Chef Emmanuel Stroobant and his talented team, headed by Chef KimKevin de Dood, showcase their Michelin-starred cuisine and service at this modern French 70-seater eatery. Situated on the 8th floor, Saint Pierre’s chic interior offers an ambience that radiates style and comfort.
Chef Stroobant is not new to the bustling Malaysian capital, which was actually the launch pad for his continuous love affair with Asian-inspired elements. It is also the city where he met his Malaysian-born wife, and the couple has since become notable professionals in the Singapore F&B industry from the year 2000. Stepping back onto Malaysian soil after more than a decade and a half is an exciting venture for him, one that he will be proud to add to his list of achievements.
The team of Saint Pierre Kuala Lumpur is led by Chef de Cuisine De Dood. The Luxembourg-born chef brings a solid background of refined European classicism to the restaurant. Asian ingredients intrigue him but culinary precision is paramount in his execution. He aspires to lead a team that “gives their all” and is passionate about creating meals that diners will take their time to savour and remember.
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.