Our Team

The team from Saint Pierre restaurant at One Fullerton

Our team at Saint Pierre boasts talent from around the world. Despite varied backgrounds, they share a common passion for their art – be it culinary or service, a drive for perfection and an unwavering belief in the philosophies that define Saint Pierre. From exquisite gastronomic creations to the regular crumbing of the table and replacement of napkins when a guest leaves the seat, each member plays an essential part in providing guests with the full Saint Pierre experience: a unique and cherished memory afforded by only the most qualified and best fine dining establishments.

Emmanuel Stroobant

Grand Chef Relais & Châteaux
Emmanuel Stroobant 01 (Reduced)

Born in Liege, Belgium, Chef Emmanuel Stroobant began cooking professionally since 1985. Trained in French classical technique, he has travelled the world honing his knowledge and expertise in the culinary arts, while seeking his true self. This journey of self-improvement, knowledge and wisdom culminated in Saint Pierre – not just a restaurant, but an homage to the gastronomic arts. A vegetarian and yoga practitioner, Chef Emmanuel takes a spiritual view of cooking as encompassing divinity, society, and the natural world, including one’s own body. His focus on health and wellness, emphasized in a menu with strong vegetarian leanings, is only matched by his devotion to freshness and quality in all the ingredients he uses. His global experience manifests in his culinary style – a harmonious blend of European techniques with subtle touches of Southeast Asia, bringing flavours to the fore, tantalising taste buds, and leaving one begging for more.

KimKevin de Dood

Head Chef
KimKevin de Dood

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 Michel 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 a solid background of refined European classicism to the restaurant. Asian ingredients intrigue him – miso, coconut, curry leaf– and precision is paramount.

Jonathan Allaert

Chef Pâtissier
Jonathan Allaert, patissier at Saint Pierre in Singapore

French-born Jonathan Allaert hails from roots steeped in cuisine. His grandfather ran a small restaurant in Paris, and his grandmother and aunt were an accomplished home cook and pâtissier respectively. Growing up on a diet of authentic French fare around the family table and working stints in the family restaurant, it seemed only natural for him to further nurture his talents as a pâtissier. Jonathan has worked with many notable Michelin-star chefs developing his art, including Yannick Alléno’s Dior des Lices and Gordon Ramsay’s Trianon Palace. He believes in taking care of people, and does so through a fresh, simple, and consistent culinary approach. Seeking inspiration from whichever new country he finds himself in, Jonathan continues to mesmerize with delectable desserts with a hint of local flair.

Julien Brockers

Group General Manager
Julien Brockers, General Manager of Saint Pierre restaurant in Singapore

Julien Brockers adds a unique blend of discipline and joie de vivre so rarely found in the echelons of luxury dining. An accomplished sommelier, Julien brings with him 16 years of experience in international food and beverage. Having held positions in Michelin-starred restaurants like Jardin des Sens and Les Bories, has helped him cultivate a penchant for service excellence that he inspires in his team. Julien embodies the ritual aspect of Saint Pierre with the utmost respect, ensuring a truly remarkable and complete dining experience.

Willy Maudet

Maître de Maison
Willy Maudet

Poised, alert, accommodating, Willy Maudet brings to Saint Pierre a level of Continental Michelin hospitality as discreetly urbane as his starched cuffs and polished shoes. Prior to joining Saint Pierre as Maître de Maison, Willy trained and worked at various Michelin-starred restaurants in Europe and USA, including La Bastide Saint-Antoine, Restaurant de l’Hotel de VilleRestaurant & Hotel Georges Wenger, Le Montagne, Restaurant Michel del Burgo, Le Pirate Restaurant and Boulud Sud Méditeranée.