Crafting Luxury Dining Experiences At Sofitel Angkor

Culinary Leadership Journey at Sofitel Angkor

I have over 25 years of experience in Asia, 7 years at Sofitel Angkor Phokeethra as Culinary Director. At Sofitel Phokeethra Phnom Phen several times as Executive Chef and culinary promotion. An opening at Pullman Luang Prabang, Executive Chef at Swisshotel Osaka Namba, 18 years in Bangkok with different hotel groups and restaurants.

Blending Cultures for Unique Dining Experiences

The first thing before adding different flavors to the menus, you have to look at the nationality of the clientele at the time of year and, of course, add a local touch.

You have to work with high-quality products and especially organic fruits or vegetables. Work with local products as much as possible to support the farmer. The customer comes for an experience, we have to give them a dream.

“Luxury dining is more than just food—it’s an experience. From storytelling through presentation to sourcing the finest local ingredients, we create an emotional connection with our guests, ensuring every meal at Sofitel Angkor is a journey of taste and culture”

Guest Feedback Driving Menu Innovations at Sofitel

As previously stated, nationality is important. The first meal is breakfast, it must be a mix of international, local and of course, French cuisine, with pastries and a bakery with a large selection. I have more than 100 products on the buffet. A happy guest will at least stay for lunch at the restaurant or at the pool or dinner in our restaurants. You have to interact with the guest; you have to be connected. I have more and more requests for surprise menus while cooking with food allergies.

Storytelling through Ingredients and Culinary Presentation

At Mouhot Dream, at the gourmet restaurant, I have a menu that is essentially French. We find more and more products coming from France and elsewhere, I don’t have too many worries, this happens following the geopolitical problems in the world by transport. The presentation must be equivalent to the taste of the dish, a beautiful presentation, just like the smell, the sound gives an emotion to the customer. This is valid in all our restaurants with not forgetting the staff.

Future Trends in Fine Dining at Sofitel

You have to listen to the customer, the customer is looking for an experience, as before, you have to connect with the customer. I do food and wine culinary events. I bring in other Michelinstarred chefs too. You have to create an atmosphere, it takes a lot of work, but I’m happy to see the end result.

Sustainability and Locally Sourced Ingredients Integration

In haute cuisine, sustainability has always been a concern for the customer. You have to work with seasonal products because they are cheaper and of better quality and taste. The clientele has evolved at all levels and the younger generation is increasingly moving towards vegetarian or even vegan cuisine. Once again, you have to work with good products and revalue the local farmer and above all be honest with the customer as well as our suppliers, the result comes by itself, you just have to work with the product as simply as possible.

Balancing Tradition and Innovation in Luxury Hospitality

First of all, you have to work with passion, not cross the stables, cooking is learned every day, taste and staff, you have to adapt and listen. You have to reinvent tradition while respecting it, taste is essential.