At just 16 years old, Emmanuel Stroobant chose to explore his passion for food in his hometown in Belgium rather than pursuing a law degree. This journey led him to cultivate his culinary skills under the mentorship of chefs such as Pierre Romayer of the three-Michelin-starred Maison de Bouche and Francis Dernouchamp of the two-Michelin-starred l’Hostellerie Saint-Roch.

Eager to expand his culinary expertise, Stroobant travelled to Australia, Malaysia and Singapore. In December 2000, he launched Saint Pierre, a fine-dining restaurant that blends French culinary techniques with Asian influences.

The menu at Saint Pierre is inspired by the Zen Circle, which is all about enlightenment and creativity — values that resonate with Stroobant, an avid yoga practitioner. Under his leadership, Saint Pierre earned its first Michelin star in 2017, retained it in 2018 and achieved a second Michelin star in 2019, maintaining this recognition through 2021, 2022, 2023 and 2024, establishing the restaurant on the global culinary stage and highlighting Emmanuel’s role as an innovator in the food and beverage industry.

In addition to his flagship restaurant, Stroobant has expanded his profile with several concepts, including the two-Michelin-starred Shoukouwa Sushi Restaurant, Shoukouwa Shinjidai, SQUE and Kingdom of Belgians.

Stroobant is highly sought after for consultancy services. He shares his expertise as a keynote speaker at conferences across Singapore and the surrounding region. He is also the author of two cookbooks, Cuisine Unplugged and Vine Dining: White. 

As a dedicated advocate for mindfulness and healthy living, he invests time mentoring aspiring chefs as chef-mentor at the Bocuse d’Or Singapore Academy. He has also established the Singapore delegation of the Disciples Escoffier International Association and the Young Talents Escoffier Competition.

Amid his busy schedule, Haven managed to secure a few minutes with Stroobant for an interview on transforming a chaotic home kitchen into a tranquil space. He provides valuable advice on decluttering and the recommended list of essential kitchen utensils every homeowner should have.

Do you agree that the kitchen is the most cluttered room in the home?
You haven’t seen my daughter’s room! However, in most homes, the kitchen tends to be quite overloaded. I have had cabinets filled with old plastic bottles, takeaway packaging and containers kept ‘just in case.’ The real issue is that when we need these items, we often forget we have them and buy new ones.

What are some of the first steps to take when decluttering the kitchen? 
Firstly, decide what you want to achieve. Do you want more counter space, better-organised cabinets, or a simplified pantry? Having a clear goal helps maintain focus. Start by emptying the cabinets and drawers. This allows you to see everything you have and assess their condition. Then, sort items into groups like utensils, cookware, dishes and pantry staples. This helps you determine what is necessary.

How do we decide which items to keep and which to let go? 
Check expiration dates for food items and discard anything that has expired or is no longer usable. This also includes non-food items like cleaning supplies. Assess each item’s usefulness and condition. If you haven’t used something in the past year, consider donating or discarding it.

How many pots and pans do we need? 
Pots and pans, especially non-stick ones, have a shelf life. While there is an old French saying, “It is in the old pot that we make the best soup,” I tend to disagree, except for woks. It depends on your needs: as a family of eight who cooks at home every day, we need a variety of pots and pans. However, if only two of you rarely cook, you can keep it to a minimum. Often, pots turn black and handles fall off, but we still use them. You may be surprised at how affordable professional-grade pots and pans are from shops like those on Temple Street. Assess your needs as a home chef and start with the basics.

What about appliances? What are the basics needed?
This is a tricky question. Besides a good chiller, I can manage with one induction hob, but I would need a great oven, preferably a combi-steamer. At home, we have a CombiSteamer V6000 from V-ZUG, which combines the functions of an oven, steamer and microwave. This is perfect. Historically, ovens have been a basic need in kitchens even before electricity was commonplace. Beyond that, I have a long list of appliances I find useful.

After decluttering, how do we keep it that way and not let useless items start to creep in?
Take the opportunity to clean shelves, drawers and other storage areas. Wipe down surfaces and check for any needed repairs. Reorganise items in a logical manner, keeping frequently used items within easy reach and storing less frequently used items higher up or further back. Use clear containers or labels for better visibility. Establish habits to maintain organisation, regularly reassessing and adjusting as needed to prevent clutter from building up again.

What about the pantry? How do we maintain it and make sure we reduce food waste?
In professional kitchens, we follow the FIFO rule: First in, first out. I bought a few airtight plastic containers and invested in a label maker. This helps me organise spices, nuts, pasta, rice and other items, making it easier to see what I have in stock. Buying dry items in small quantities is also beneficial. While dried goods can be kept longer, nothing is more annoying than rancid nuts, oil or tasteless spice powder.

How often should we revisit our kitchen organisation and decluttering efforts?
Numerous articles suggest that a clean, organised and neat office increases productivity. The same principle applies to any space, including the kitchen. Also, maintaining kitchen hygiene should be a significant motivation to keep things organised.

What storage ideas would you recommend for maximising space in a kitchen?
Optimise storage solutions by investing in organisers, drawer dividers, or shelf risers. These can help maximise space and keep things tidy. There are numerous budget options, from shelving hanging from the ceiling to utilising space under the staircase. Assess what space in your kitchen can be freed up for more storage.

Can you suggest creative ways to repurpose or donate kitchen items?
Certainly! In addition to donating to The Salvation Army, consider organisations like The Helping Hand. They have a programme called Pass-It-On that helps distribute donated items to those in need. I often donate to a church on Zion Road. Repurposing old kitchen items into storage solutions or garden planters can also be a creative way to give them new life.

Check out the latest stories on Talk Shop