A New Culinary Era at Raffles Grand Hotel d’Angkor
In a significant move for the culinary scene in Siem Reap, Cambodia, Raffles Grand Hotel d’Angkor has announced the appointment of Memo Hernandez as its new Executive Chef. With over 20 years of experience in luxury hospitality across the globe, Chef Memo is set to elevate the hotel’s storied culinary program, including the highly celebrated Bespoke Temple Dinner at the ancient Angkor archaeological park.
Meet Chef Memo Hernandez
Born in Costa Rica, Chef Memo brings a wealth of culinary expertise to Raffles, having honed his skills in diverse locations such as the Bahamas, Kosovo, Vietnam, Tanzania, Fiji, and Dubai. His rich background enables him to offer a unique perspective on the fusion of global flavors, making him an ideal fit for the luxurious setting of Raffles Grand Hotel d’Angkor.
Signature Dining Experiences
At Raffles Grand Hotel d’Angkor, Chef Memo will oversee the culinary offerings at:
- Cafe d’Angkor: The all-day brasserie serving a mix of Asian and international dishes.
- 1932: The acclaimed Khmer fine-dining restaurant known for its exquisite local cuisine.
- The Conservatory: Home to Raffles’ famous Afternoon Tea, offering a serene ambiance paired with delightful treats.
- Banquet Services: Renowned for hosting unforgettable events and celebrations.
The Unique Bespoke Temple Dinner
One of the highlights of Chef Memo’s culinary vision is the Bespoke Temple Dinner. This exclusive experience is part of Raffles’ Curated Journeys program, which was introduced in 2024. Set against the breathtaking backdrop of the Angkor temples, this dinner features specially designed meals inspired by the hotel’s original 1936 menu. Guests enjoy their meals surrounded by flickering torchlight and are treated to live performances of traditional Cambodian Apsara dance.
Emphasizing Local Ingredients
Chef Memo is committed to collaborating with local suppliers, tapping into Cambodia’s rich agricultural resources. “I’m also very excited to partner with local suppliers as we tap into the incredible fresh produce and resources of Cambodia,” he stated. This commitment not only supports the local economy but also enhances the authenticity of the dining experience, connecting guests to the vibrant culture of Cambodia.
Nikkei Cuisine and Culinary Philosophy
Specializing in Nikkei cuisine, a vibrant fusion of Japanese and Peruvian culinary traditions, Chef Memo’s approach is anything but conventional. “My cuisine isn’t a ‘fusion’ of recipes. It’s a culinary autobiography,” he remarked. This philosophy embodies the essence of third culture cuisines, which reflect the rich tapestry of experiences gained from living in different cultures.
Looking Ahead
As Chef Memo steps into his new role, General Manager Joseph Colina expressed enthusiasm about the fresh perspectives he will bring. “We are delighted to welcome Chef Memo to Raffles, where he will play a critical role in continuing to elevate our culinary offerings and delivering unforgettable, authentic experiences that honour our rich heritage while embracing innovative global influences,” he noted.
Conclusion: A Bright Future for Culinary Excellence at Raffles
With Chef Memo Hernandez at the helm, Raffles Grand Hotel d’Angkor is poised to continue its legacy as a premier destination for culinary excellence in Cambodia. The combination of his international experience, commitment to local ingredients, and innovative culinary philosophy promises a transformative dining experience for guests.
To explore the culinary offerings or to make a reservation for the Bespoke Temple Dinner, visit Raffles Grand Hotel d’Angkor or call +855 23 982 598.
Call to Action: Are you excited about the new culinary direction at Raffles Grand Hotel d’Angkor? Share your thoughts in the comments below!
Stay tuned for more updates on culinary trends and insights from the world of food and beverage, and be sure to check out our articles on Nikkei Cuisine and Curated Journeys at Raffles.
Written by Michael Politz, Author of Guide to Restaurant Success: The Proven Process for Starting Any Restaurant Business From Scratch to Success (ISBN: 978-1-119-66896-1), Founder of Food & Beverage Magazine, the leading online magazine and resource in the industry. Designer of the Bluetooth logo and recognized in Entrepreneur Magazine’s “Top 40 Under 40” for founding American Wholesale Floral, Politz is also the Co-founder of the Proof Awards and the CPG Awards and a partner in numerous consumer brands across the food and beverage sector.
