Chef Stéphane Istel: From Alsace to the Heart of Singapore’s Dining Scene
- Anil Riard
- Jun 2
- 3 min read
I’ve had the privilege of working with Chef Stéphane Istel for several years now — and I continue to do so today, managing the marketing for Bar-Roque Grill. What started as a professional relationship quickly grew into something more meaningful: a front-row seat to the creative mind (and enormous heart) of one of Singapore’s most uncompromising chefs.
Stéphane isn’t just a chef who cooks. He builds, he develops, he nurtures. He’s one of those rare individuals whose life story is deeply etched into every dish that leaves his kitchen and if you’ve dined at Bar-Roque, you’ve tasted that story yourself.
From Alsace With Love
Stéphane’s story begins in Alsace, a region in eastern France known for its rustic dishes and strong culinary identity. As a child, he spent hours in the kitchen with his mother — and it wasn’t long before he knew that food was his calling. By the age of 13, he had already committed to becoming a chef.
That early decision led him through rigorous training across France — in the Alps of Savoie, the sun-soaked kitchens of the Côte d’Azur, and eventually to the Caribbean and North America. It was in New York where he crossed paths with the legendary Chef Daniel Boulud, a relationship that would prove to be both pivotal and personal.
Boulud’s Kitchen and a Life-Changing Setback
For nearly a decade, Stéphane worked under Boulud, eventually becoming Executive Chef at DB Bistro Moderne in Vancouver. But along the way came a serious accident — a kitchen fire that left him with second- and third-degree burns and three months in hospital. It could have ended his career. But knowing Stéphane, giving up was never on the cards.
He not only returned to the kitchen, but came back stronger, more focused — and perhaps, even more grateful. He credits Boulud’s support during this time as instrumental to his recovery. And it’s this resilience, this sheer force of will, that I see time and again in the way he runs his own kitchen today.
Bar-Roque Grill: A Dream, Realised
In 2013, Stéphane opened Bar-Roque Grill in Singapore with his partner Nicolas. I came on board shortly after and have worked with them ever since. Watching Bar-Roque evolve has been one of the most fulfilling experiences of my career.
From the beginning, it was never meant to be just another restaurant. It was personal — a blend of the dramatic flair of Baroque art and the heartwarming flavours of Stéphane’s homeland. His food speaks of long Sundays in Alsace, of open fire rotisseries, of the joy of sharing a meal with people you love.
Over the years, the restaurant has earned its share of recognition — multiple Michelin Bib Gourmand awards and a spot on Tatler Dining’s list of best restaurants in Singapore. But the true mark of success? The regulars who return week after week, year after year — not just for the food, but for the soul that comes with it.
Love on a Plate
That phrase — “love on the plate” — is more than just a tagline. It’s a philosophy. Stéphane puts everything he has into what he cooks. Whether it’s curing his own sausages, preparing a tarte flambée from scratch, or slow-roasting meats over fire, there’s nothing rushed, nothing careless.
His food is as heartfelt as it is grounded. It’s generous. Honest. And always, always full of character — just like the man himself.
Life Beyond the Kitchen
Stéphane’s passion doesn’t stop at food. He’s big on health and balance — often found at CrossFit, hiking trails, or diving into the ocean on his days off. It’s something I admire about him: that same intensity he brings to the stove, he brings to every part of life.
Why I Keep Working With Him
It’s rare to find someone as talented as Stéphane who also remains deeply grounded. He’s fiery, no doubt — but he’s also kind, thoughtful, and deeply committed to his team and his craft. Working with him means you’re always kept on your toes, but it also means you’re part of something real.
And maybe that’s what I’ve come to respect most: he’s not chasing trends, fame, or accolades. He’s simply trying to feed people well — and with heart.
If you haven’t had a meal at Bar-Roque Grill yet, I hope you do. You’ll understand everything I’ve just said with the very first bite.
