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Tue, 7 August 2018

Kien Wagner Joins Bensley Collection - Shinta Mani Wild in Cambodia as Executive Chef

The Bensley Collection - Shinta Mani Wild, a luxurious new tented camp scheduled to open on 1 November 2018 in Cambodia’s Southern Cardamom National Park aproximately three hours’ drive from Phnom Penh, has appointed Mr. Kien Wagner as Executive Chef.

Kien trained as an Apprentice Chef at the Hotel Sullberg in Hamburg, Germany from 2004-2007 and for the next few years worked his way through various culinary roles within hotels and restaurants in his native country. In August 2010, he moved to Australia as Chef de Partie at the upscale Hayman Island Resort in Queensland’s Whitsunday region.

Chef Kien Wagner. Click to enlarge.

After a brief return to work in Germany followed by a year in Spain, Kien moved to Cambodia as Chef Trainer and Advisor for Friends International in Phnom Penh, an international social enterprise and registered non-governmental organization focusing on children’s empowerment.

 Remaining in Cambodia, he held consulting Chef roles with The Blue Pumpkin and the Metropolitan Group before joining the Knai Bang Chatt Resort as Executive Chef in August 2015.

Prior to joining Bensley Collection - Shinta Mani Wild, he was Executive Chef at Anantara Angkor Resort in Siem Reap.

“I am excited about this wonderful opportunity. My goal is to build a sustainable food forest restaurant experience, sharing the love for preserving and protecting nature with the community, staff and guests,” said Chef Kien.

Bensley Collection - Shinta Mani Wild will offer a unique dining experience. With no official menu, culinary offerings under the direction of talented Chef Kien will include wild edible plants sustainably foraged each day from the forest to accompany the best quality meat and seafood available. Guests are welcome to join Chef on his foraging expeditions and learn from his extensive expertise including five years in Cambodia. Fresh flavorful condiments will be made in house rather than pre-purchased and the camp will have a permaculture farm and will support local farmers and fishermen. The area has a rich source of large succulent mud crabs which are a local delicacy. All ingredients will be fresh, organic and sustainably sourced from the surrounding forests and as well as imported where necessary.

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