Chef Emmanuel Stroobant: Taking time to eat well in a fast-paced world

Mindful eating

Michelin-starred chef Emmanuel Stroobant has been running a thriving food and beverage business in Singapore for over 20 years. However, it was his early years growing up on a farm in Belgium that sowed the seeds of his approach to cooking and insistence on using fresh, natural and seasonal ingredients.

Admittedly, he says, the practice of eating well can be a challenge to execute for casual restaurants, where customers typically want hearty portions at affordable prices. Preparing food from scratch using fresh or organic ingredients tends to be more expensive and time-consuming than opting for processed foods. Access to quality ingredients may also be limited in different parts of the world.


Chef Jean-François Piège: Challenging restaurant industry constraints

Chef Jean-Françoise Piège is a creative force who breaks down barriers, not only in cuisine, but in the physical space of his restaurants. Piège runs Le Grand Restaurant, a Michelin-starred classic French restaurant in Paris, along with several other restaurants and brasseries with his wife, Elodie.

Opened in 2015 and situated in the heart of the 'Parisian Gold Triangle' (a prestigious enclave in the center of the capital), Le Grand Restaurant is an avant-garde restaurant, an alchemist’s laboratory dedicated to the art of gastronomy where the chef Jean-François Piège confirms his convictions inspired by French gastronomy proud of its values and heritage.

His ingenuity stems not from a well-honed technique, but from challenging constraints and questioning assumptions about what is acceptable in the hospitality industry.


Chef Sebastien Lepinoy: Innovative attitudes for restaurant growth

The 3 Michelin Star Les Amis is the only restaurant in Singapore devoted to focusing on pure French gastronomy. Under Chef Lepinoy’s leadership, his dishes are prepared with finesse and a high level of technicality, displaying true mastery of French gastronomy. The restaurant's uncompromising dedication to delivering a memorable dining experience has not only earned them the coveted 3 Michelin Stars but international recognition from Asia’s 50 Best (Gin Mare Art of Hospitality Award), Forbes Travel Guide (5-Stars), and Wine Spectator (Grand Award) to name a few.

Innovation is often necessary to thrive in the food and beverage industry, especially when expectations are high, as is the case of Les Amis, a three-star Michelin restaurant in Singapore. An ambassador of classic French cuisine, Executive Chef Sebastien Lepinoy has found creative ways - such as coaching and branded take-away items - to manage growth and economic upheaval. Yet he has done so without compromising strong beliefs about the art of service and menu offerings.



Chef Franck Giovannini on the constant changes in the restaurant industry

Passionate about his profession and benefiting from a long experience in the world of gastronomy, Franck Giovannini has been working with enthusiasm at the Restaurant de l'Hôtel de Ville de Crissier for 27 years now. After his apprenticeship at the Auberge de la Couronne in Apples, he had the opportunity to travel and work in North America, first on Victoria Island in Canada and then in New York at the St. Regis Hotel, and has subsequently worked with all his Crissier predecessors: Frédy Girardet, Philippe Rochat and also Benoît Violier at the highly-awarded Restaurant de l'Hotel de Ville. 

A lot has changed in the restaurant industry since Chef Franck Giovannini began his career in the 1990s. He has had to rise to a number of challenges, whether it is accommodating guests’ dietary preferences and allergies, sourcing fresh ingredients, or ensuring that young people who enter the profession find a welcoming place to work. In each case, Giovannini has had to adapt and innovate. And his hard work is paying off.