PRESS KIT
Chef Jan Vandyk, Director of Culinary
“Rosewood Phnom Penh has played an outstanding role in bringing Cambodian gastronomy to the world stage, and I am humbled to oversee so many respected restaurants under one roof. I look forward to contributing my own touches and elevating every bite for our discerning clientele,” says Chef Van Dyk. “I am also grateful for the opportunity to work with the next generation of Cambodian chefs, explore the country, and embrace the hospitality of the Khmer people.”
Cristia Nou Picart, Executive Sous-Chef, Brasserie Louis
Chef Cristia is a passionate chef with a repertoire that includes French classics and contemporary fare. At Brasserie Louis, he expresses his passion for French cuisine and his fascination for Cambodian taste, spices, and local traditional recipes.
Teng Kam Seng (丁金成), Chef de Cuisine, Zhan Liang
Chef Kam Seng has over 25 years of experience in Cantonese cuisine.
As a Chinese Malaysian boy, he grew up helping his mom pick the best vegetables, meat, and seafood at the local fresh markets. Sensing his passion for ingredients, his mom eventually let him prepare the meals for his entire family, which paved the path toward his career as a chef.
He has since received almost 20 awards in the culinary field, including a ‘Recommended Restaurant’ recognition by the Michelin Guide Shanghai.
Kam Seng and his team are committed to sourcing and showcasing locally produced and sustainable, seasonal ingredients while respecting traditional Chinese cooking methods to produce authentic flavors.
Teerapat Kaewhirom, Chef de Cuisine, Iza
Originally from Phuket, Thailand, Chef Kaewhirom discovered a passion for Japanese cuisine at an early age. For the past two decades, he has honed his skills at renowned resorts and restaurants across Thailand and the Middle East, developing an exacting eye for detail and a penchant for experimentation.
Now helming the kitchen at Iza, Chef de Cuisine Kaewhirom brings his precision and artistry to Rosewood Phnom Penh’s refined izakaya. Whether savoring Iza’s robata-yaki, sushi, sashimi or noodle dishes, let Chef Kaewhirom take you on a journey of texture, flavor and aroma that showcases the very best of Japanese cuisine.
Sonara Sieng, Executive Pastry Chef, Patisserie
Over the past 11 years, Sonara has been working his way up the ranks in Cambodia’s culinary world. Over the years, he has sharpened his managerial skills, learned new techniques to infuse both Western and Khmer flavors into his pastries and has perfected the art of making millefeuille – the timeless treat of puff pastry sheets layered with decadent pastry cream – at the Patisserie.
