Our Faculty

Learn from a highly experienced faculty team, the key recipe for a successful culinary education

Bruno Cardone – Head of Culinary

Bruno joined the ACAC in 2017, taking over the chef faculty department. He teaches the students passionately using over 20 years of real-world experience.

Professional Experience

Diploma in Hotel Operations and Bachelor of Business Administration at the Les Roches Hotel Management School

Worked at high-end addresses such as the 4 Seasons Hotel in Hawaii, was a private chef for a celebrity in LA and gained working experience in education at the Royal Academy of Culinary Arts in Jordan.

Countries worked in:
Italy, France, Switzerland, US, Mexico, Jordan, Cambodia.

“My passion is teaching students and implementing the foundations of a future leader.”

Morn Sokhoeurn – Bakery Instructor

Sokhoeurn moved from Siem Reap to Phnom Penh to take charge of the bakery kitchen.  

Professional Experience

Bakery & Pastry Diploma the École d’Hôtellerie et de Tourisme Paul Dubrule in Siem Reap. Gained her first working experiences at high-end addresses in Siem Reap and further developed those Sofitel Hotels in Bangkok and Hua Hin.

Before sharing her knowledge at the ACAC she 7 years as Pastry Chef and School Director at Bayon Education and Development.

Countries worked in:
Cambodia, Thailand.

“I’m showing students how to apply their own experience, strategies and techniques to their baking to create a unique finished product.”

Pieter Schueler – Senior Culinary Instructor

In 2018, Pieter became the senior culinary instructor at the ACAC, sharing his knowledge with students and supporting Bruno and the educational department.

Professional Experience

Culinary Diploma from IHK in Germany and Federal Diploma in Business Management, Gastro Suisse 2014. Gained professional experience as a sous chef in Australia and later as executive chef in Switzerland. Worked at renowned hotels such as the Marriot in Zurich and Bangkok and became a specialist in à la carte cuisine, banquets, and catering.

Countries worked in:
Germany, Switzerland, Thailand, India, New Zealand, Australia, Cambodia.

“The best advice I can give is: Learn as much as you can from as many people as you can. And have fun!”

Olivier Marteil – Culinary Instructor

Olivier joined the ACAC in 2018 as culinary instructor, mainly overviewing the hot kitchen section and passing on his knowledge to the students.

Professional Experience

Culinary Apprenticeship Certification in connection with the French Agency for Adult Vocational Training (AFPA)

Worked as teacher and consultant in business development and gained his culinary experience at the Hagar Catering and Lycée Français René Descartes in Cambodia.

Countries worked in:
France, La Reunion, Cambodia.

“As a chef, you need the ability to handle stress and multitask, be good in time-management, organization, creativity and leadership.”

Chhay Bunlong – Pastry Instructor

Bunlong is teaching our students in desserts and pastries since beginning of 2021.

Professional Experience

Bunlong learned his profession as a Commis at the Knai Bang Chatt Resort in Kep before moving to Phnom Penh in 2013.

He started working as a Chef de Partie and soon got promoted to the Pastry Chef and then Main Sous Chef at the Fine Dining Plantation Urban Resort & Spa, Pergola Restaurant.

Countries worked in:
Cambodia.

My advice for a future pastry chef is to be organized, be patient, be detail-oriented, understand the scientific principles behind your craft and practice, practice, practice

Vat Channy – Service Instructor

Channy started working at the ACAC in 2017, at the housekeeping department and then became service instructor in 2019.

Professional Experience

Bachelor’s in law and Economics at the Royal University in Phnom Penh.

Acquired her professional knowledge at the ACAC and the Swiss Hotel Management School (SHL) in Luzerne.

Countries worked in:
Cambodia and Switzerland.

“Competent, honest and friendly service can make or break the success of any restaurant, regardless of its size, location and even the quality of the cuisine.”

Ivan Grigoletti – Purchasing Officer

Ivan joined the ACAC team in 2021 to assist the Academy’s faculty team and take care of the Purchasing.

Professional Experience

Technical Diploma in renewable energy at the IPSIA in Italy.

After graduation, he gained his culinary experience in South Wales at the restaurant Fish Head, specializing in homemade products. He further developed his skills in Italian Cuisine in Sidney before moving to Cambodia.

Countries worked in:
Italy, Australia, Cambodia.

“All competent chefs should be skilled in buying the appropriate ingredients, in accurate amounts, at the right time, and at the best price.”

Kassey Claire M. Pait – English Instructor

Claire is teaching our students general and technical English since 2020, helping them to get ready for an international hospitality career.

Professional Experience

Bachelor’s in Hospitality Management at the University of the Cordilleras and currently studying Data Science, Chinese and Japanese.

Gained her professional experience at high-end addresses such as the Hotel Elizabeth in the Philippines, the Mandarin Oriental Malaysia, Sakura Express in Singapore, and the Rajamangala University in Thailand before moving to Cambodia to be an educator.

Countries worked in:
Philippines, Thailand, Malaysia, and Singapore.

“For chefs, there are so many job opportunities worldwide and you might be working abroad. Mastering English will be your chance to travel, to experience different cultures and meet new people.”

Heng Kitech – Chef Faculty Assistant

Kitech graduated from the ACAC in 2022 and took the opportunity to stay, becoming a supportive team member of the chef faculty team.

Professional Experience

SHL and ASEAN certified Diploma in Culinary Arts from the Academy of Culinary Arts Cambodia.

He absolved his high school diploma at the American Intercon School, Phnom Penh, and gained some experience in sales and management before deciding to follow the culinary path and enroll to the ACAC diploma program.

During his studies, he very successfully gained the theoretical and practical knowledge required for the industry and absolved both of his internships at the renowned Rosewood Hotel in Phnom Penh.

Countries worked in:
Cambodia.

“I’ve experienced that techniques are not the most difficult to learn. The attitudes chefs take are much more important.”

Nhem Sochitra – Chef Faculty Assistant

After graduating from the ACAC in 2020, alumno Sochitra specialized his skills in Japanese and Italian cuisine and then returned to the academy to pass on his knowledge to the new generation of students.

Professional Experience

SHL and ASEAN certified Diploma in Culinary Arts from the Academy of Culinary Arts Cambodia.

Before following his culinary passion, Sochitra gained a Bachelor’s Degree at the Royal University of Law and Economics in Phnom Penh and worked on his major before changing career.

Once enrolled at the ACAC, he quickly discovered his purchasing skills and his passion for Japanese and Italian cuisine. He did his first internship at the luxury Raffles Le Royal, Cambodia, and then moved to Kyoto, Japan, to absolve his second internship at the Ritz-Carlton.

Countries worked in:
Cambodia, Japan.

“Great ingredients make great food! That’s one of the reasons why I love Italian and Japanese cuisine. As different as they are, they share this component: the use of simple, fresh, high-quality products.”

Tek Chung Hang – Chef Faculty Assistant

Chung Hang received his culinary diploma in early 2022 and joined the ACAC to further develop his skills and supporting the faculty team in teaching the students.

Professional Experience

SHL and ASEAN certified Diploma in Culinary Arts from the Academy of Culinary Arts Cambodia.

Chung Hang was fascinated with the culinary world from a young age and after completing his high school degree he went to gain working experience at a barista bar, restaurant, and bakery.

As an ACAC student, he not only showed his talent in practical cooking applications

but also passed the theory subjects with high grades. He absolved both of his internships at the famous Courtyard by Marriot Hotel, in Phnom Penh.

Countries worked in:
Cambodia.

“I think to be a great chef you have to be a great teacher. I love doing classes with the students who appreciate the knowledge, share my passion, and enjoy the food.”

Tit Makara – Chef Faculty Assistant

Makara finalized her studies in 2020 and successfully gained her culinary diploma. After 2 years of working in the industry, she decided to return to the school life as a supportive faculty team member.

Professional Experience

SHL and ASEAN certified Diploma in Culinary Arts from the Academy of Culinary Arts Cambodia.

For Makara it has been a clear thing since her young age; she would develop her skills in culinary arts and so she joined the Academy as a student directly after completing high school.

During the 2 years of studies, she discovered her special passion and talent for pastries and decided to further specialise in the making of desserts. During her second internship at the Jumeirah Hotel in Dubai, she got honoured with an award for her participation in the Young Chef Competition and when she returned to Phnom Penh she became the Co-owner of her first online pastry business.

Countries worked in:
Cambodia and UAE.

“ I fell in love with pastry because I felt I could be much more creative. It’s very precise but once you get the hang of it, you can be innovational.”

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