Raffles Grand Hotel d’Angkor Appoints Memo Hernandez as New Executive Chef

 Raffles Grand Hotel d’Angkor has appointed Memo Hernandez as its new Executive Chef overseeing the 94-year-old luxury hotel’s storied culinary programme, including a one-of-a-kind temple dinner at the ancient archeological park of Angkor.

Chef Memo, who was born in Costa Rica, brings to Raffles more than two decades of culinary experience and luxury hospitality from around the world, including most recently in the Bahamas, and before that in Kosovo, Vietnam, Tanzania, Maldives, Fiji, Dubai and elsewhere.

At Raffles Grand Hotel d’Angkor, Chef Memo will lead the culinary teams at Cafe d’Angkor, the signature all-day brasserie serving Asian and international dishes; 1932, the hotel’s acclaimed Khmer fine-dining restaurant; The Conservatory, the elegant home to Raffles’ famed Afternoon Tea; and the hotel’s renowned banquet service.

“I am thrilled to be joining Raffles Grand Hotel d’Angkor, one of Asia’s most iconic luxury hotels, whose extraordinary range of culinary offerings includes the truly exclusive Bespoke Temple Dinner. I am both honoured and inspired to present my culinary creations in the sacred temples of Angkor Wat,” Chef Memo said.

The Bespoke Temple Dinner is part of Raffles’ ‘Curated Journeys’ programme introduced in 2024. The once-in-a-lifetime dining experience is uniquely set within the temple complex, with blazing torches that cast flickering shadows around the ancient relics of the Khmer Empire.

The specially designed meal is inspired by the hotel’s original 1936 menu first served in this historic setting, and the evening’s entertainment includes a performance of traditional Cambodian Apsara dance against a backdrop of the mystical temples.

“I’m also very excited to partner with local suppliers as we tap into the incredible fresh produce and resources of Cambodia,” he added.

Chef Memo is a specialist in Nikkei cuisine, a vibrant, century-old culinary fusion originating from Japanese immigrants in Peru, along with other third culture cuisines. These cuisines aren’t about mixing two cultures, but rather the unique, authentic identity that exists between them. It is the food of people raised in one culture while living in another, creating a flavour profile that belongs to neither, and both.

“My cuisine isn’t a ‘fusion’ of recipes. It’s a culinary autobiography. It’s the authentic food of a global citizen who has lived across borders and refused to leave any of those flavours behind,” Chef Memo said.

Raffles Grand Hotel d’Angkor General Manager Joseph Colina said, “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 for our discerning guests.”

For more information on Raffles Grand Hotel d’Angkor, or to make a booking, please call +855 23 982 598 or visit www.raffles.com/siem-reap/.