V-ZUG Singapore’s Newest Face

Emmanuel Stroobant joins the iconic Swiss luxury brand, whose fellow ambassador chefs hail from some of the world’s best restaurants.

Chef Emmanuel Stroobant, head of Two Michelin-Starred French fine-dining restaurant Saint Pierre in Singapore, lends his expertise to  V-ZUG’s culinary vision. Saint Pierre is renowned for delivering one of the city’s preeminent wine and dine experiences with a view of the Marina Bay Sands.  Whether crafting contemporary French delicacies or experimenting with vegetarian fine-dining concepts, Chef Emmanuel’s partnership with V-ZUG showcases a seamless blend of tradition and innovation.

Emmanuel Stroobant joins an illustrious list of culinary heavyweights – such as Andreas Caminada in Switzerland, Jan Hartwig in Germany and Vicky Lau in Hong Kong – as the newest member of the V-ZUG family. The appointment was revealed to a select few at an exclusive media event, followed by an announcement at V-ZUG Singapore’s grand opening party, both of which were held at V-ZUG Singapore’s brand-new showroom in ION Orchard.

For the media luncheon, the guests enjoyed canapés such as smoked buri and marron tartlets, both topped with oscietra caviar, crafted by Chef Emmanuel. This was followed by a stunning starter of Crab & Pea, with capsicum, passion fruit and pea sauce. Another highlight was the main of Seabass & Asparagus, complemented by pike sauce, green oil and celeriac purée. The grand finale was a Chocolate & Raspberry dessert – composing a chocolate sablé base adorned with fresh raspberries, Manjari chocolate mousse, spherification of raspberry coulis and lychee sorbet – as well as freshly baked yuzu brown butter financiers, kissed with citrus zest.

Having amassed over three decades of culinary experience, the Belgium-born chef ’s expertise and contributions in the culinary field are in collaborative harmony with the brand’s drive to promote quality and innovation. “V-ZUG’s values of excellence, precision and innovation resonate deeply with me as a chef. Cooking is my absolute passion and great appliances enable creativity in the kitchen. I’m delighted to be the Singapore ambassador of V-ZUG and look forward to demonstrating the inventive features of their high-quality appliances to discerning customers,” says Chef Emmanuel.

As its Singapore brand ambassador, Chef Emmanuel will lead masterclasses, develop recipes and front key events in Singapore for the Swiss luxury household appliance purveyor. “I’m a design enthusiast and V-ZUG’s design philosophy really speaks to me on many levels. Also, their appliances have a strong emotive appeal. I love how their appliances are modern, minimalistic and sleek. The features of the appliances are well thought out – I had a lot of fun testing them out and I’m still not done yet! I can’t wait to share these wonderful features with their customers during masterclass sessions,” says Chef Emmanuel.

Apart from the opportunity to showcase sleek, quality appliances, one of Chef Emmanuel’s goals as V-ZUG ambassador: “One of my goals as a chef is to influence more people to rediscover the joy and spirit of cooking. Through my collaboration with V-ZUG, I hope to be able to do that through the masterclasses and recipes I plan to conduct and develop. I hope that they will be inspired to go back to a simpler time: when families would dine together, when parents would pass down recipes to their children, when husbands and wives would cook while enjoying a glass of Chardonnay in hand, and when mealtimes could be enjoyed without the distraction of devices.”

Angeline Yap, Managing Director of V-ZUG Singapore and Southeast Asia SEA, adds: “Chef Emmanuel Stroobant is an industry icon and we are thrilled to welcome him on board as our brand ambassador. He brings to the table many years of culinary artistry and a grand vision that aligns perfectly with V-ZUG’s commitment to deliver innovative and sustainable products to our customers. Our team looks forward to forging a long and fruitful partnership with him”.

View the story in issue 04 of our quarterly food and beverage e-magazine here: