Chef Emmanuel Stroobant: Chef-Owner of 2 Michelin-starred Saint Pierre
Sunday, 29th August, 12.30 PM: Angel hair, mushroom, dashi
A committed vegetarian, an avid yoga practitioner, and a champion of mindful eating, Chef Emmanuel will be sharing his decades-long culinary experience and philosophy, along with delicious recipes during our exclusive Masterclass. Inspired by the Zen circle, Chef Emmanuel employs simplicity and precision in his execution to highlight the natural flavours and goodness of vegetables, herbs, and aromatics.
Having learnt 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, Chef Stroobant’s 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.
Emmanuel is also 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.
Chef Damian Piedrahita: Plant-Based Chef & Consultant
Sunday, 29th August, 3.30 PM: Avocado Camembert roll with lemon foam, garlic and turmeric mayonnaise
Chef Damian Piedrahita has dedicated the last few years to working as a consultant & plant-based chef, collaborating with several chefs, especially in Spain and Northern Italy. He is currently collaborating with Shangri-La Hotel Singapore, as an official plant-based consultant & chef.
Chef Damian’s work is a melting pot of different professional paths. Chef Damian promotes a cooking style that is free from animal exploitation. He believes that producing high-class dishes requires quality products, so he elaborates recipes with seasonal and organic raw ingredients, respecting their quality and history and molding them into creative dishes with an identity of their own.
Chef Addis Tan: Plant-Forward Chef (of HRVST, Sunny Slices & Love Handle Burgers fame)
Saturday, 28th August, 1.30 PM: Smoked tomato salad; Crab Patty with Wasabi Slaw
Addis discovered his passion for cooking at the tender age of ten whilst helping his mother fold spring rolls; however it wasnt until his part time job at CHIJMES at the age of seventeen that he considered becoming a chef. Since then, Addis has worked in an array of restaurants from high end itslian restaurant Garibaldi to causal sandwich spot Park Bench Deli. He then launched his very own plant-based restaurant HRVST Bistro, which later came to be known as The Garden Club after being bought over by Ebb & Flow group. Addis was a key creator behind brands such as plant-based Love Handle Burgers and Sunny Slices. He was also a guest speaker and hosted a cooking class at the Bali Vegan Festival in 2018.
Raw Chef Yin: Vegan Chef & Educator, TEDx Speaker, Bestselling Author
Saturday, 28th August, 3.00 PM: Raw Vegan Mango Moringa Éclairs
Raw Chef Yin has a law degree but left her jet-setting corporate job to don a chef’s jacket instead. Trained at the world’s leading raw & plant-based culinary academy, she now dedicates her time to helping others make beautiful, delicious raw vegan cuisine.
As a Certified Raw Food Teacher, she is constantly sought after to conduct fun and interactive sessions all over the world including Europe, US, Asia and Australia. To date, she has produced 18 online vegan cooking courses on ice cream, cheese, tempeh, mooncakes and Asian cuisine. Her raw vegan uncooking courses on Korean, Japanese, Indian, Thai, Malaysian and Vietnamese food are truly creative and innovative – some are possibly first in the world.
Her bilingual print book “Guilt-free Desserts” made it to Kinokuniya Malaysia’ Best Sellers list. You can watch her on VELICIOUS with Raw Chef Yin, Malaysia’s very first (un)cooking show. Chef Yin also holds courses and creates pop-up dining experiences.
Chef Pooja Masurkar: Pastry Chef & Vegan Restauranteur
TBC: Hazelnut orange cake with chocolate rocher glaze, dark chocolate ganache and orange curd
Pooja Masurkar is a certified pastry chef from the prestigious Lavonne Academy, India. She has worked extensively with traditional French pastries. She applies this knowledge while developing vegan recipes to make sure you get the real deal.
Pooja ventured into vegan baking 7 yrs back. She has been running vegan baking workshops (online & hands on) for 5 years now and has taught 5000+ students globally. Pooja now runs an Online Vegan Baking school, a farm to table vegan cafe in Ladakh, India and a vegan FMCG brand called Mountain Muse which concentrates on making vegan jarred products using sustainably grown, indigenous produce sourced from the Indian mountains.