Park Hyatt Siem Reap to showcase Khmer cuisine with four chefs in October

Park Hyatt Siem Reap will host Masters of Khmer Flavors from Oct. 8-10, 2026, bringing four Cambodian chefs together for dinners and cultural programming centered on local ingredients, tradition and storytelling. The event aims to position Khmer gastronomy as a living culinary heritage with stronger global visibility.

Why it matters: - Park Hyatt Siem Reap is using a hotel program to spotlight Cambodian cuisine as a destination asset, not just a dining experience. - The event brings together chefs focused on preservation, technique and modern interpretation, which could help raise the profile of Khmer gastronomy beyond Cambodia. - The format combines food, culture and performance, giving the event broader appeal for travelers looking for immersive experiences.

What happened: - Park Hyatt Siem Reap announced Masters of Khmer Flavors for Oct. 8-10, 2026. - The event is the hotel’s local expression of Masters of Food & Wine, Park Hyatt’s global culinary program. - Four Cambodian chefs will participate: Rotanak “Nak” Ros, Kimsan Pol, Chanrith Van and Kimsan Soan. - Reservations are open through Park Hyatt Siem Reap’s concierge team.

The details: - Chef Rotanak “Nak” Ros focuses on researching, documenting and preserving Cambodian recipes and culinary traditions at risk of being forgotten. - Ros’ cookbook SAOY was named “Best Cookbook in the World” by the Gourmand Awards. - Chef Kimsan Pol trained under three-Michelin-starred French chef Régis Marcon and brings technical precision to seasonal Cambodian ingredients. - Chef Chanrith Van works with indigenous ingredients, sustainability and seasonality after experience across Asia and the Middle East. - Chef Kimsan Soan is executive chef of Park Hyatt Siem Reap. - Soan was born and raised in Siem Reap and has nearly two decades of experience. - Soan’s style is rooted in Khmer flavors and presented through a contemporary luxury kitchen. - Two signature dinners anchor the program. - Tonlé Atelier will feature a four-course dinner on the Tonlé Sap inspired by the lake and its surrounding landscapes. - The Tonlé Atelier experience includes a sunset voyage, curated free-flow beverages, dedicated onboard hospitality and round-trip transfers from the hotel. - Sacred Flavors at the Courtyard will take place under the hotel’s 70-year-old banyan tree. - Sacred Flavors at the Courtyard pairs a four-course menu from Chanrith Van and Kimsan Pol with a performance by the Sacred Dancers of Angkor.

Between the lines: - Park Hyatt Siem Reap is positioning Cambodian cuisine as a cultural narrative, not only a restaurant offering. - The chef lineup mixes preservation, local roots and international training, which signals a push to frame Khmer food as both traditional and contemporary. - The use of Tonlé Sap, the courtyard banyan tree and Khmer classical dance ties the dinners to recognizable Cambodian symbols, strengthening the event’s identity. - General Manager Himanshu Kapoor said the event celebrates Cambodia through the flavors, ingredients and traditions that have shaped generations. - Kapoor said the participating chefs grew up with the culinary heritage and have spent their careers preserving, refining and reimagining it. - The hotel is also trying to place Cambodian gastronomy on the international stage through the event’s storytelling and presentation.

What’s next: - Masters of Khmer Flavors will run over three days in October 2026. - Park Hyatt Siem Reap is expected to use the event to deepen its food-and-culture programming for guests. - The hotel invites visitors to learn more at the hotel's website.

The bottom line: - Park Hyatt Siem Reap is turning a hotel dining program into a showcase for Khmer culinary identity, with four chefs, two immersive dinners and a clear push toward global recognition.