KimKevin de Dood, a 26-year-old graduate of the Lycée Hôtelier Alexis Heck, has been chef at the French-Asian fusion restaurant since 2013.
De Dood started working in his family’s restaurant, in the Luxembourg Ardennes, when he was 13, according to Explorator. He then worked at the three-starred L’Arnsbour, two-starred Wolfgang Beckers, and three-starred The Waterside Inn and Hertog Jan, before heading to Asia, where he works just under the Belgian chef Emmanuel Stroobant.
Saint-Pierre’s menu features conch sashimi, lobster tartare with grated lobster, and caviar with wagyu beef carpaccio.
Singapore is home to 30 Michelin-starred restaurants, Explorator noted.