Head of Chef Faculty Bruno Cardone
Italian Chef, Bruno Cardone, started his career in Switzerland’s hospitality sector at the renowned Les Roches Hotel Management School. It was there that he completed his Diploma in Hotel Operations and Bachelor of Business Administration.
After graduation, Chef Cardone decided to pursue a career as a professional chef and moved to Hawaii in the United States, to gain his Associate Degree in Culinary Arts from the University of Hawaii. To complete his education, he finished a “Teaching and Learning in Higher Education” certificate so he would be able to pass his knowledge onto others. Since then, Chef Bruno Cardone has worked to constantly improve his skills. First, he worked at the high-end Four Seasons Hualalai hotel in Hawaii as a Sous Chef, then as a Private Catering Chef, followed by the Chef de Cuisine and finally the Restaurant Chef.
With all of this experience, he was employed as the Chef Instructor at the Royal Academy of Culinary Arts in Jordan and was then promoted to Senior Culinary Instructor. After his time in Jordan, Chef Cardone worked as the Campus Operations Manager at the Les Roches Chicago.
Now, Chef Cardone leads the Academy of Culinary Arts Cambodia’s chef faculty team and continues to enrich students and staff alike with his outstanding experience and deep knowledge.
Chef Faculty Peter Schüler
After his culinary apprenticeship in Germany, in 2004, Peter Schüler decided to move to Switzerland where he started working as a Chef de Partie. Over the following years, he gained professional experience and became a specialist in à la carte cuisine, banquets and catering while he worked at 5-star hotels like the Marriott in Switzerland and Thailand, the Grand Chancellor in New Zealand, and the Rendevous Allegra Hotel in Australia. After travelling and working around the world, he returned to Switzerland to be an executive chef in several high-class hotels. Only a few years later, however, he felt the desire to head out in the world again, travelled and worked in India and South America. With years of experience working around the world and exploring new cultures and countries, Peter Schüler feels very eager to share his passion and knowledge on to a new generation of chefs.
Chef Faculty Carmen D’Addeo
Italian chef, Carmen D’Addeo, discovered her passion for pastry at the Luca Montersino Scuola dei Sapori in Italy. After three years studying, she graduated in 2009 and became the pastry chef at the Pasticceria Saint Honorè. There she improved her skills and gained knowledge over the next four years. When Ms D’addeo received a job offer at a restaurant in Shanghai, she took the opportunity to travel and gain international work experience. From 2013 to 2018, Carmen used her skills in various restaurants and pastry shops, including the Hotel-Hilton Zhongshan and Le Méridien Shanghai. Besides working as a pastry chef, she also has experience in consulting and teaching and will now pass this knowledge to our students.
Chef Faculty Olivier Marteil
Before becoming a chef, Olivier Marteil was a teacher and consultant in the Business Studies sector for 15 years. During this period, he developed technical, communication and organizational skills. He also became experienced in pedagogy and methods of transferring knowledge as well as developing applied learning and examinations.
As a chef, Mr Marteil has developed his culinary career and gained experience internationally in France and the island and French Department, Réunion, in the Indian Ocean.
Since 2013, Olivier has been working as a consultant with various organizations in Asia, including Hagar International in Phnom Penh.
Chef Faculty Heng Rady
Khmer chef, Heng Rady, started his career at L’École d’Hôtellerie et de Tourisme Paul Dubrule in Siem Reap. After graduating in 2009, he began working at the 5-star Belmond La Residence d’Angkor where he gained his first experiences as a Chef de Partie.
Three years later, he decided to further improve his skills abroad and left Cambodia to work at the famous Seychelles Islands in the high-class Constance Lemuria Resort. From the Indian Ocean, his professional journey led him to the Kempinski Residences & Suites in Doha, Qatar where he focused on Arabic, Indian and Asian cuisine.
After six years, in 2015, he moved back to Cambodia and took the position as head chef at the Tama Hotel, Phnom Penh Tower and finally, just before joining our team, at the popular Alchemy Gastropub.
Chef Faculty Ngeth Roues
After completing his education as an electrician Kampot, Cambodia, Mr Ngeth Roues decided to follow his true passion and moved to Paris, France. There, he had the opportunity to study bakery and pastry at the renowned Boulangerie Mauvieux. After graduating, he further developed his career by completing several training courses for ‘Macarons’, ‘Art du Chocolat’, ‘Glaces et Sorbets’ and more.
In 2012, Mr Ngeth Roues won the prize for the best baguette in town. It was a special moment in his culinary career and enhanced the already excellent reputation of the Boulangerie Mauvieux. Mr Roues decided to leave Paris and return to his homeland, Cambodia, where he was hired by the famous Eric Kayser bakery.
Now at ACAC, Mr Roues is sharing his exceptional talent and knowledge with students.