Chef Chanthy Yen, a Cambodian-Canadian, visited the Kingdom at the invitation of Raffles. A visit during which he had the opportunity to showcase his great talent to local gourmets.
Chef Chanthy Yen has made a name for herself in the culinary world by blending her heritage with innovative techniques. His journey has been marked by Michelin recognition and his victory on Top Chef Canada.
Born and raised in Ontario (Canada), Yen was influenced by his Cambodian grandmother, Thonn Phan, who passed down family recipes to him. He began his culinary career at the age of 14, working in an Italian restaurant, then training at the Northwest Culinary Academy in Vancouver. He also honed his skills in renowned kitchens, including the three-Michelin-star restaurant El Bulli under the direction of chef Ferran Adrià, and the Mugaritz restaurant in Spain.
Restaurant and culinary style
In 2017, Yen opened Fieldstone in Montreal, offering a multicultural tasting menu. In May 2020, he launched Touk, recognized as one of Canada's first Khmer fine dining restaurants, which highlights Cambodian flavors and ingredients, such as kroeung. Yen's cuisine emphasizes the ingredients from his homeland and bold flavors, combining traditional techniques with a contemporary touch.
Reconnaissance
Chef Yen received the Bib Gourmand award from the Michelin Guide in 2022 and 2023. In 2024, he won the 11th season of Top Chef Canada, becoming the first contestant of Southeast Asian descent to win the show. By winning Top Chef Canada, Yen had the opportunity to showcase Cambodian cuisine, which he often considers underrepresented.
After being the personal chef of Canadian Prime Minister Justin Trudeau, Yen became the executive chef of Bacaro at the Fairmont Pacific Rim in Vancouver in 2023. He is currently working on a Cambodian cookbook, Recipes From Yey, intended to pay tribute to his grandmother and highlight his Khmer heritage.
2025, return and experience
Chef Yen began his Cambodian tour this month as a guest chef at the Raffles Grand Hotel d'Angkor in Siem Reap, where he offered a rather unique gastronomic experience. He also visited EHT Paul Dubrule and the Sala Bai cooking and hospitality school, sharing his culinary journey in the hope of inspiring the next generation of chefs.
After his stint in Siem Reap, he went to Phnom Penh, where he was the guest chef at the restaurant Le Royal until March 21 to offer an exceptional culinary journey. At a press lunch, guests could choose between duck tartare or shrimp ceviche as a starter, followed by an astonishing duck bolognese with fresh pasta and Khmer spices or grilled red snapper with local market vegetables for the main course.
The meal ended with a coconut cake with grilled rice, white chocolate cream, and slices of fresh fruit. A delightful experience worthy of the young Cambodian chef's reputation, who took the time to converse with the guests and was pleased with the warm reception for this high-class tasting.
The meal ended with a coconut cake with grilled rice, white chocolate cream, and slices of fresh fruit. A delightful experience worthy of the young Cambodian chef's reputation, who took the time to converse with the guests and was pleased with the warm reception for this high-class tasting.
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