Celebrity chef Emmanuel Stroobant, who helms the one Michelin-star fine dining restaurant Saint Pierre, recently sat down with FoodBiz Asia to share his views on the Asian dining scene and food ingredient trends, and even dished out some professional advice to young chefs.
Trained in French classical techniques, chef Stroobant, who is Saint Pierre’s grand chef relais & châteaux, began cooking professionally in 1985. His culinary style — a harmonious blend of European techniques with subtle touches of South-east Asia — manifests itself in Saint Pierre’s strong vegetarian leanings, matched by his team’s devotion to freshness and quality of all the ingredients used.
Viewers can also read the more in-depth version of this interview on FoodBiz Asia’s September-October 2018 issue, now available online. Register herefor a free subscription.