Raffles Grand Hotel d’Angkor, Siem Reap has appointed Memo Hernandez as Executive Chef, bringing more than two decades of international culinary experience to the historic luxury hotel in Cambodia. In this role, Memo Hernandez will lead the culinary programme at Raffles Grand Hotel d’Angkor, Siem Reap, overseeing the hotel’s restaurants, dining experiences and banquet operations.
The appointment adds global culinary leadership to one of Asia’s most established hospitality destinations.
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Executive Chef to lead culinary programme
As Executive Chef, Memo Hernandez will oversee all culinary operations at Raffles Grand Hotel d’Angkor, Siem Reap.
His responsibilities include leading the kitchen teams across Cafe d’Angkor, the hotel’s all-day brasserie serving Asian and international cuisine; 1932, the Khmer fine-dining restaurant; The Conservatory, home to the hotel’s Afternoon Tea; and the property’s banquet operations.
He will also be responsible for the culinary experience associated with the Bespoke Temple Dinner, an exclusive dining experience held within the Angkor archaeological park.
International culinary career spanning two decades
Memo Hernandez brings more than 20 years of culinary experience in luxury hospitality, with professional assignments across several global destinations.
His international career includes culinary leadership roles in the Bahamas, Kosovo, Vietnam, Tanzania, the Maldives, Fiji and Dubai, where he worked across diverse hospitality environments and culinary traditions.
Originally from Costa Rica, he has built a career shaped by exposure to multiple cultures and international dining styles.
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Culinary philosophy shaped by global influences
Memo Hernandez is known for his expertise in Nikkei cuisine, a culinary tradition influenced by Japanese immigrants in Peru.
His culinary approach focuses on dishes shaped by multicultural experiences and ingredients from different regions, reflecting the identity of chefs who have worked across international culinary landscapes.
“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.”
— Memo Hernandez
He also noted his interest in working with regional producers and ingredients.
“I’m also very excited to partner with local suppliers as we tap into the incredible fresh produce and resources of Cambodia,” he added.
Focus on heritage dining and curated guest experiences
The Bespoke Temple Dinner forms part of the hotel’s Curated Journeys programme, introduced in 2024.
The experience takes place within the Angkor temple complex, where guests dine by torchlight while enjoying a menu inspired by the hotel’s original 1936 dining programme. The evening also features traditional Cambodian Apsara dance performances set against the backdrop of the historic temples.
Welcoming the new Executive Chef, Joseph Colina, General Manager, Raffles Grand Hotel d’Angkor, 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.”
With this appointment, Raffles Grand Hotel d’Angkor continues to strengthen its culinary leadership while building on its long-standing hospitality heritage in Siem Reap.
