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
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.
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
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.