Chef Emmanuel Stroobant – Michelin Star Master of Saint Pierre & Shoukouwa | Culinary Visionary in Singapore | Emmanuel Stroobant – Modern French Maestro with a Zen Soul | 2-Star Michelin Chef in Singapore |From Belgium to Michelin Glory in Asia | Saint Pierre & Shoukouwa Legend |From Belgium to Michelin Glory in Asia | Saint Pierre & Shoukouwa Legend |The Yogi Chef Behind Singapore’s Saint Pierre and Shoukouwa

A Life in Balance – The Dual World of a Chef and Yogi

In the pulsating culinary heart of Singapore, where innovation meets tradition, few names shine as brightly as Chef Emmanuel Stroobant. A man of multiple dimensions, Stroobant is not just a celebrated chef but also a devoted father, husband, entrepreneur, and spiritual practitioner. His story isn’t only about food; it’s about balance—between East and West, luxury and simplicity, passion and peace. This balance defines not only his cuisine but also his life.

Born in Belgium, Stroobant grew up surrounded by European sensibilities, yet he always felt drawn to the East. His early years were defined by rigorous culinary training in classical French cuisine, but there was an undercurrent of curiosity about other worlds—cultures that viewed food not just as sustenance but as healing, ritual, and expression. That yearning would later lead him far from Europe to the bustling, multicultural culinary scene of Singapore. But before arriving in Asia, his journey would take him through kitchens across Europe and Australia, each experience chiseling his skill and deepening his respect for the craft.

From Belgium to the World – The Making of a Modern French Maestro

Emmanuel Stroobant’s culinary awakening began in his native Belgium. Trained in some of the finest restaurants in Europe, he was immersed in the foundations of haute cuisine. The French brigade system, classical sauces, precision plating, and seasonal cooking formed the skeleton of his culinary DNA. Yet, unlike many chefs who rigidly cling to these traditions, Stroobant always remained open. He believed that discipline without creativity was a prison. So, while his knives were sharp and his sauces textbook perfect, his mind wandered toward philosophies beyond the stovetop.

In his twenties, he traveled and worked in Australia, where he was introduced to a new world of produce, ingredients, and multicultural cuisine. This period was formative. He discovered the vibrancy of Asian spices, the delicacy of Japanese sushi, the comfort of Indian curries, and the balance of Chinese flavors. For the first time, he saw food not just as French or European—but as global, spiritual, and boundless.

It was during this phase that he began to conceptualize what would become the backbone of his future restaurants: a cuisine that is deeply rooted in French technique but open-hearted in its embrace of Asian ingredients and philosophy.

The Singapore Chapter – Planting the Seeds of Saint Pierre

In 2000, Stroobant arrived in Singapore and decided to put down roots. It was here that his vision found fertile ground. That same year, he opened Saint Pierre, a restaurant that would soon become one of the region’s most respected culinary institutions. At a time when most fine dining in Asia was heavily Eurocentric, Stroobant chose a different path. His cooking reflected his multicultural influences, his belief in wellness, and his love for French precision.

Saint Pierre was not merely a restaurant—it was a statement. With its elegant Marina Bay location, a view of the skyline, and an ambiance that seamlessly fused luxury with serenity, it became a symbol of modern, mindful gastronomy. Stroobant curated every aspect of the experience—from the ingredients and presentation to the music and service. His aim was to transport diners, not just impress them.

Under his leadership, Saint Pierre evolved into a beacon of culinary excellence. Its journey to the Michelin Guide was a long but rewarding one. Today, the restaurant proudly holds two Michelin stars, a testament to Stroobant’s unwavering dedication, creativity, and consistency.

Shoukouwa – Mastering the Art of Japanese Perfection

Not content with conquering one domain, Stroobant ventured into new territory with Shoukouwa, a traditional Edomae-style sushi restaurant located in the heart of Singapore. Partnering with a team of Japanese sushi masters, Stroobant brought his signature ethos of respect and perfectionism into a realm governed by centuries-old rituals.

Shoukouwa is a temple of quiet excellence. With limited seating and an omakase-only menu, it offers an intimate, transcendent experience. Here, Stroobant’s role is less visible but equally crucial. He serves as the philosophical and operational backbone, ensuring that the restaurant upholds the highest standards of quality, authenticity, and grace.

In a remarkable feat, Shoukouwa achieved two Michelin stars within months of opening. This achievement placed it among the top sushi destinations outside Japan and reinforced Stroobant’s reputation as a culinary polymath—equally fluent in French finesse and Japanese purity.

Culinary Philosophy – Wellness, Mindfulness, and Purpose on a Plate

What sets Stroobant apart from many of his peers is not just his skill but his philosophy. For him, cooking is a meditative practice. A long-time yogi and advocate of plant-based wellness, he believes that the energy one puts into food is as important as the ingredients themselves. His dishes are meticulously crafted, yet they pulse with intention and calm.

At Saint Pierre, this ethos is especially evident in the vegetarian tasting menu—a rare offering in the Michelin circuit. Stroobant champions local and seasonal produce, designing courses that nourish the body and elevate the spirit. He avoids unnecessary theatrics, preferring instead to let flavors speak for themselves. His plates are elegant, balanced, and often surprising—reflecting his belief that food should heal, not overwhelm.

In interviews, Stroobant often speaks of the interconnectedness of life—how what we eat affects how we live, how we think, and how we treat others. This perspective informs not only his menu planning but also how he leads his team. He fosters a culture of respect, mindfulness, and collaboration, making his kitchens not just places of work, but spaces for growth.

The Family Man Behind the Apron

Despite his high-profile status, Emmanuel Stroobant remains grounded in his roles as a husband and father. He openly shares the joys and challenges of parenthood and often credits his family for keeping him centered. His wife is also involved in the business, and their partnership forms the emotional core of his empire.

Fatherhood, he says, has made him more empathetic. It has softened the edges of his perfectionism and reminded him of the importance of presence. While awards and stars are gratifying, it is the quiet moments at home, sharing a simple meal with loved ones, that truly nourish his soul.

He integrates this familial warmth into his restaurants, creating atmospheres that are not just luxurious but also welcoming. His staff often refer to him not just as a boss but as a mentor, a guide, and a source of inspiration.

Social Media and Digital Presence – A Window into the Culinary Soul

Emmanuel Stroobant’s Instagram profile is more than a portfolio of beautiful dishes; it’s a visual diary of his journey. With over 826 posts and more than 7,000 followers, the account offers an intimate look into the world behind the Michelin stars. From snapshots of elegant Saint Pierre interiors to candid team moments and behind-the-scenes insights at Shoukouwa, his social media presence reflects both polish and authenticity.

What’s particularly striking is his inclusion of the Michelin Guide icons in his story highlights—SG ’24, SG ’25, Taiwan ’24—showcasing not just accolades but the hard-earned journey behind them. Also featured is a highlight labeled “Dom Pérignon,” marking Stroobant’s collaboration with one of the world’s finest luxury champagne brands. These digital touchpoints reinforce his identity as a chef who balances prestige with passion.

His Instagram bio simply reads: “Chef/Father/Husband/Yogi” followed by two gold Michelin stars each for @saintpierresg and @shoukouwa, and a link to a recent feature on Saint Pierre’s website. In those few lines, he encapsulates his essence: excellence, balance, love, and legacy.

Michelin Glory – From Recognition to Responsibility

The Michelin stars earned by Stroobant are not just shiny plaques on a wall; they are symbols of relentless dedication, sleepless nights, and an uncompromising pursuit of perfection. But for Stroobant, these accolades also come with responsibility—the duty to mentor young chefs, to push boundaries, and to represent the culinary community with integrity.

He often says that Michelin stars are not the end goal but a checkpoint—a reminder that excellence must be renewed every day. His focus has shifted from simply attaining recognition to maintaining it with grace and evolving without fear. This mindset keeps his restaurants vibrant and future-focused.

The Michelin red guide editions of 2024 and 2025 prominently feature both Saint Pierre and Shoukouwa, affirming Stroobant’s place among the most elite chefs in the world. And yet, he doesn’t rest on laurels. Instead, he views each star as a promise to his guests—to surprise them, delight them, and move them.

The Dom Pérignon Society – Elevating Experience Through Partnership

One of the most prestigious badges on Stroobant’s digital and physical presence is his inclusion in the Dom Pérignon Society. This collaboration represents more than just a pairing of food and wine—it’s a meeting of philosophies. Dom Pérignon, like Stroobant, stands for timeless elegance, refinement, and sensory experience.

Together, they curate special events and exclusive menus where champagne flows not just as a beverage but as an extension of the dish itself. Stroobant’s ability to harmonize these elements—flavor, texture, aroma, and narrative—makes these pairings unforgettable.

Such collaborations also enhance the international visibility of his restaurants and position him as a global culinary ambassador, not just a chef tied to one location.

A Vision for the Future – Educating, Innovating, Inspiring

As he moves through the third decade of his career, Emmanuel Stroobant remains deeply committed to education and innovation. He has spoken at culinary summits, mentored upcoming chefs, and even explored the integration of technology in fine dining. His future goals include expanding wellness-focused cuisine, opening culinary education hubs, and possibly publishing books that combine his recipes with his philosophies on life, yoga, and mindfulness.

He believes the next generation of chefs must not only be technically skilled but also emotionally intelligent and environmentally aware. In his kitchens, sustainability is a core principle—from waste management to responsible sourcing. These are not trends to him; they are imperatives.

As the world grapples with health crises, climate challenges, and changing consumer habits, Stroobant sees an opportunity—not to retreat, but to lead. Through his food, his words, and his way of living, he wants to offer people not just a meal, but a message: live with intention, eat with awareness, and cook with heart.

Legacy in Motion – The Story Still Being Written

Chef Emmanuel Stroobant is not done. In fact, he may just be getting started. What began as a dream in Belgium has grown into an empire that spans cuisines, continents, and consciousness. He is redefining what it means to be a chef in the 21st century—not just a craftsman of flavors but a guardian of culture, a teacher of values, and a seeker of balance.

Every plate he serves, every star he earns, and every chef he mentors adds another line to a biography that’s still unfolding. But if there is one thing that unites all these chapters, it is a deep, abiding belief that food is more than fuel. It is connection. It is art. It is life.

And in the hands of Emmanuel Stroobant, it is poetry.