About Us
Emmanuel Stroobant
Chef-Owner
Sixteen-year-old Emmanuel Stroobant was well on his way to realising his childhood dream of becoming a lawyer when a stint at one of Belgium’s best restaurants sparked off a lifelong passion for the culinary arts. Drawn to the hustle and bustle of kitchen life, Emmanuel subsequently learned the ropes from maestros like Pierre Romayer from Three MICHELIN–Starred Maison de Bouche and Francis Dernouchamp from Two MICHELIN-Starred l’Hostellerie Saint-Roch.
If his formative years were spent getting schooled in classic French cooking, his move to Australia, Malaysia and Singapore exposed him to the innovative world of modern fusion cuisine. Saint Pierre was born in December 2000, a fine dining restaurant showcasing an amalgamation of French culinary techniques with an Asian edge. It also established Emmanuel as one of Singapore’s culinary pioneers of modern French cuisine, in a country that was then largely dominated by traditional French diners and American steakhouses.
Over the years, Emmanuel’s influence in the industry grew along with an increasing string of accolades; he was named Chef of the Year by World Gourmet Summit in 2002 and 2006. Together with his team, Saint Pierre earned its first MICHELIN Star in 2017, retained it in 2018 before upgrading to a second MICHELIN Star in 2019, an accolade the restaurant has held ever since, putting the restaurant on the global culinary map and sealing Emmanuel’s position as an innovator in the food and beverage industry.
Despite the numerous stellar accolades from the media and MICHELIN Guide Singapore, he maintains a laser-like focus on propagating his unique brand of contemporary French cuisine to his diners. Following Saint Pierre’s recent makeover, its new menu is inspired by the Zen Circle, which symbolises enlightenment and the freeing of the mind to create unreservedly, a principle which the avid yoga practitioner lives by.
“The cuisine at Saint Pierre today is a reflection of my culinary journey and how I straddle the line between East and West. Over the years, I have evolved and refined my understanding of cross-cultural cuisine to strive for balance on the plate,” says the 54-year-old Singaporean.
Apart from his flagship restaurant Saint Pierre, Emmanuel also expands his footprint with other concepts, including Shoukouwa Sushi Restaurant, SQUE, and Kingdom of Belgians. He is an author of two cookbooks, Cuisine Unplugged and Vine Dining – White. In addition to his own television series, Chef in Black, Chef in Black II and 36 Ways to Live, Emmanuel is also sought-after for his consultancy services. His influence extends beyond Singapore: he recently launched a new project, Tusita Fine Dining in Siem Reap, which aims to put Cambodian cuisine on the international stage. A keynote speaker at conferences in Singapore, such as Food That Heals, and in the region, Emmanuel is a passionate advocate of mindfulness and healthy living.
Tan Ying Hsien, MW
Wine Consultant
Tan Ying Hsien’s passion for wine started in 1983 while pursuing law studies in the United Kingdom where he picked up tasting and studying wine as a hobby. A corporate and banking lawyer for over 20 years, he made a career switch in 2009 to become a wine journalist, speaker and educator. He then established Taberna Wine Academy in 2010 to create a space where he could share wines and knowledge with other wine enthusiasts.
Ying Hsien subsequently enrolled in the prestigious Master of Wine programme and became the first Singaporean Master of Wine in 2015 after an arduous six years. Ying Hsien is one of 419 Masters of Wine in the world and also one of the first two Asian men to attain the qualification.
As wine consultant, Ying Hsien oversees Saint Pierre’s wine program. This involves curating the wine list of over 2,300 bottles and ensuring the currency of the wines by the glass and variety of half bottle selections. He also provides regular staff training through blind tastings and thematic tutorials The training is based on on three building blocks: understanding the technicalities of wine characteristics, quality levels and styles from different origins, using that knowledge to understand how the wine will enhance or complement the restaurant’s food; and to use the former two to respond incisively to customers’ needs, taking into account different tastes and preferences.
Aside from his consultancy service, Ying is a frequent judge for international wine competitions, including the International Wine Challenges held in Singapore, Hong Kong International Wine & Spirits Competition, Decanter Asia Wine Awards, UWWR Russian Wine Challenge, Sydney International Wine Competition and the Concours de Mondial.
Yap Ken Kai
Head Chef
Hailing from Ampang, Malaysia, Ken Yap’s culinary journey is a testament to determination and the invaluable guidance of exceptional mentors. What started in local kitchens has taken him to some of the world’s most prestigious Michelin-starred restaurants, with each step in his career marking continuous growth, and shaping him into the dedicated chef he is today.
At 18, Ken began his career at a hotel café in Kuala Lumpur. In 2019, he had the opportunity to work under Chef Michael Vrijmoed at the Michelin-starred Restaurant Vrijmoed in Ghent, Belgium. The following year, Ken joined Saint Pierre as a commis chef, where he honed his craft under Chef-Owner Emmanuel Stroobant, deepening his appreciation for precision, flavour harmony, and the art of storytelling through food.
In 2024, Ken returned to Saint Pierre as Head Chef, working closely with Chef Emmanuel, to oversee menu development, kitchen operations, and team management. His empathetic leadership fosters open communication and collaboration, ensuring a positive, high-performing kitchen environment. Driven by a passion for gastronomy, Ken continues to elevate dining experiences, with his focus always on delivering meaningful and memorable moments for his guests.
Belle Torres
Restaurant Manager
Throughout Belle's hospitality career, she has been fortunate to receive the mentorship of prominent F&B professionals. With over three years of experience in front-of-house operations at the acclaimed Restaurant Zén, she developed a meticulous approach to service and leadership through the guidance of Operations Director Aaron Jacobson. As Restaurant Manager at Saint Pierre, she is now refining her skills with Chef-Owner Emmanuel Stroobant to deliver an exceptional dining experience to every guest.
Belle stays attuned to industry trends and anticipates guests' needs, believing that teamwork is the foundation for success. This mindset drives her efforts to create a motivated, cohesive team at Saint Pierre and beyond.
Belle’s expertise in all aspects of service is strengthened by her certifications as a Sake Sommelier and WSET Level 2 Wines qualification. In 2023, she was named Young Waiter Winner at the Singapore Young Chef Young Waiter competition and later led Team Singapore to victory on the world stage.
Warren Estrop
Beverage Director
Warren Estrop brings passion and a sharp perspective to the world of fine wine and beverage curation. Over the past eight years, Warren’s career has taken him from working at Bar Cicheti to leading the beverage programmes at Michelin-starred establishments like Meta, Thevar and Zén. During this time, he has also developed a strong passion for trading rare wines. His expertise in the beverage world has allowed him to play a significant role in shaping wine lists and improving service standards at some of Singapore's most celebrated restaurants.
Now at the forefront of the beverage programme at Saint Pierre, Warren oversees everything from cellar management to service delivery and staff training. His expertise is reinforced by a Court of Master Sommeliers Certified Sommelier qualification. With his sights set on expanding his knowledge further through a winemaking programme at the University of California, Davis, his next goal is one that many might consider an elusive goal: the Master of Wine qualification.
For Warren, the essence of his work lies in creating exceptional wine experiences—helping guests discover bottles that tell a story and evoke a moment in time. In his downtime, Warren enjoys playing guitar, though it’s clear that his true calling lies elsewhere.