Our Faculty

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.”

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.”

The native South-African chef Sheldon has started his professional culinary career in 2016 as Entremetier. He has a profound love for food and always strives to be the greatest version of himself, inspiring a new generation of chefs at the ACAC.

Professional Experience

He started his career working as Entremetier in a Two-Start Michelin Restaurant in Springfontein, South Africa. He then moved to Cape Town continuing to develop his skills and additionally travelled to Germany in 2018 to further his understanding of the origins of European cuisine and culture during his winter breaks

Countries worked in:
South Africa, Germany, Cambodia

“My goal is to accumulate levels of as much high experience as I can and strive effectively toward becoming a respected leader in my area.”

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.”

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“

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 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.”

After graduating from the ACAC in 2019, alumnus Sokha gained practical experience as the co-owner of a Khmer restaurant serving local specialities before returning to the ACAC to share his knowledge with students.

Professional Experience

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

Sokha discovered his passion for cooking at an early age and after graduating from high school he directly dove into the culinary industry developing his skills in Italian cuisine. After a few years, he decided to enrich his knowledge with international accreditation and successfully absolved the ACAC’s 2-year diploma program.

Countries worked in:
Cambodia.

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

Bota graduated from the ACAC in 2022 and became a valuable ACAC team member with specialty focus on bakery.

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 Samdach Decho Hun Sen Suong High School right before deciding to follow the culinary path and enroll to the ACAC diploma program.

During his studies, he very quickly discovered this talent for bakery and successfully gained the theoretical and practical knowledge required for the industry absolving his internships at the high-end Topaz Restaurant and the Hyatt Regency Hotel.

Countries worked in:
Cambodia.

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

After graduating from the ACAC in 2020, alumnus 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.”

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.”

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.”