Chef & Co-Owner of Food Inc
Belgium-born Emmanuel Stroobant first trained in classical French cooking with several MICHELIN-Starred restaurants in his home country before opening his first restaurant in Liege, at 23. Yearning for new challenges, Chef Emmanuel moved to the USA, Australia and Malaysia where he was exposed to an innovative world of modern fusion cuisine. Eventually, he settled down in Singapore with his wife Edina in 1999, and together, they founded fine dining French restaurant Saint Pierre in 2000.
Saint Pierre’s modern French cuisine with an Asian accent is a reflection of Chef Emmanuel’s three-decades-long culinary journey. His passion and dedication to French gastronomy has earned the restaurant numerous prestigious awards, including a Two MICHELIN Star accolade since 2019.
A vegetarian and avid yoga practitioner, Chef Emmanuel is also the ambassador of zero-waste, zero-starch WOW Noodle. He is the author of two cookbooks, Cuisine Unplugged and Vine Dining – White and has his own television series, Chef in Black I and II, and 36 Ways to Live.
Co-Owner & Director of Food Inc
Edina Hong is one half of the power couple behind Food Inc. Apart from Saint Pierre, she spearheaded the launch of Two MICHELIN-Starred Shoukouwa Sushi Restaurant as well as Kingdom of Belgians and SQUE Rotisserie & Alehouse.
Edina oversees the business operations of all the outlets under the F&B group and also drives the organisation’s expansion plans. Her foresight and leadership saw the group extending beyond its brick-and- mortar presence to provide a suite of services. These include Mycelium Catering, an institutional catering arm for international schools, and Star-Chef Academy, which offers cooking camps to children aged 6 to 16.
With over two decades of experience in conceptualising and running thriving F&B concepts, Edina leverages her expertise to offer the group’s consultancy services.
Chief of Staff / Group Head - Strategy & Business Development
Trained at Le Cordon Bleu, Sydney, Gene Mok possesses diverse experiences as a culinarian, restaurant operator and manager. While his career started in the kitchen at Saint Pierre, he gained experience running his own cafe and working with Peter Knipp Holdings before his return to Food Inc..
Gene played a key role in the group’s various consultancy projects, such as Kuala Lumpur Golf & Country Club, The American Club Singapore, Bistro Baron (Jakarta) and 7atenine Singapore. Gene is also the project lead for Mycelium Catering and Star-Chef Academy, and created the Star-Chef Academy curriculum.
As Chief of Staff, Gene Mok plays an instrumental role in Food Inc’s human resource management.
Director of Marketing & Communications
A former media and publishing professional with 19 years of experience, Adeline Wong held editorial roles at Singapore’s leading print magazines, including The Peak, Her World and epicure. As the Founding and Managing Editor of epicure, she helmed Singapore’s leading gourmet lifestyle publication for 10 years and oversaw the title’s expansion in Indonesia.
Her last role was as Director and Content Lead of an integrated marketing and PR agency, where she was instrumental to the successful publicity campaigns for several restaurants like Canchita Peruvian Cuisine and MOONBOW. She also drove tactical marketing campaigns and produced videos for food boards and F&B brands.
With a strong network in the F&B industry, Adeline parlays her experience into a strategic marketing and communications role at Food Inc.
Li Hwee Shan
Li Hwee Shan was a media and publishing professional with more than 20 years of experience in her domain field before she joined Food Inc as Art Director. She holds a bachelor’s degree in Computer Graphic Design and has worked for award-winning fashion, health and parenting titles such as Her World, Her World Fit & Fab, and Young Parents.
Having collaborated with many renowned chefs and photographers over the course of her career, Shan is also a seasoned food stylist. Her forte includes creating delectable food photos for advertisements, magazines and cookbooks.
Japan Advisor & Manager
A wine importer early in his career, Mike has launched and managed fine dining Japanese restaurants in Tokyo, Kyoto, Niseko, Hong Kong, Macau, and Singapore. Several of these establishments have been awarded with MICHELIN Stars and were launched in collaboration with hospitality groups, such as Wynn Resorts, Mandarin Oriental Hotel Group, Four Seasons Hotels and Resorts, and The Peninsula Hotels.
As a key player in the successful launch of Shoukouwa Sushi Restaurant, Mike is involved in every aspect of the business, from conceptualisation, chef recruitment, ingredient sourcing to marketing and promotions.
Based in Tokyo and fluent in Japanese, Mike oversees the recruitment of Japanese chefs, the licensing of the group’s restaurants and consults for clients who looking to start or expand their operations in Japan or overseas.