Chef Vuthy is the current Khmer chef at Baitong with over 14 years of culinary experience. At Kroya, he curates an intimate Khmer gastronomy that allows guests to savour the authentic taste of traditional Cambodian cuisine with a unique 7 set tasting menu which follows the seasons and the local harvest.
The menu blends international as well as local product, combining fresh ingredients, native herbs and spices, to create innovative, palette pleasing flavours.
As a young boy growing up in the Varin District of Siem Reap, Chef Vuthy enjoyed cooking and helping his mum out. However, it was only when he stayed in a monastery while studying in secondary and high school that he was trained to cook for a large number of people – Chef Vuthy woke up early in the mornings to prepare meals for the monks who were residing in the monastery. In 2002, upon completing his high school education, Chef Vuthy decided to take the next step by enrolling in the Sala Bai Hotel school and dedicate his life to cooking and spreading his love for Khmer cuisine.
Hard work and dreams soon paid off and in the following year, Chef Vuthy secured the position of Chef de Cuisine at AHA restaurant, and was instrumental in helping the restaurant secure the title of Conde Nast Magazine’s top ten new restaurants in 2008. After four years and a stint as Sous Chef at Park Hyatt Hotel, Chef Vuthy made a return to the Shinta Mani brand where he took on the role of Executive Chef and overlooked the kitchen operations at Shinta Mani Club, Shinta Mani Resort and AHA restaurant.
In his role as Executive Chef at Shinta Mani Hotel Club and Shinta Mani Resort, Chef Vuthy hopes to inspire guests to appreciate the quality of traditional Khmer cuisine and enjoy the level of service Shinta Mani is famous for. Chef Vuthy’s passion for Cambodian cuisine shines through his dedication to creating authentic Khmer dishes using a contemporary approach as well as training his team of 50 staff to showcase the art of Khmer cuisine to guests.