The three-day event features Executive Chef Memo Hernandez and Chef Dorn Doeurt of Raffles Grand Hotel d’Angkor, Executive Chef David Eldridge of Raffles Hotel Le Royal, Chef Aude Moulard of Taties Phnom Penh, and bartender Amine Birdouz of Calao Bar. 

Across a series of special dining and drinking experiences, the chefs and bartender bring together their distinctive heritage, creativity and culinary philosophy, creating a celebration of culture, craftsmanship and flavour where refined elegance meets technical precision.

“The Grand Table is a celebration of Cambodia’s extraordinary culinary talent and the spirit of generosity that defines Raffles. By bringing these exceptional chefs and bartender together under one roof, we invite our guests to experience the stories, heritage and craftsmanship that make dining and nightlife in Cambodia so memorable,” said Joseph Colina, General Manager of Raffles Grand Hotel d’Angkor.

The weekend opens with an exclusive cocktail evening on Nov. 6 from 6 p.m. onward, as Calao Bar takes over the legendary Elephant Bar at Raffles Grand Hotel d’Angkor for one night only. Guests can enjoy a curated selection of signature cocktails from one of Cambodia’s most exciting bar teams while meeting the visiting chefs and fellow epicureans in classic Raffles style.

An evening of culinary artistry and storytelling follows on Nov. 7, when the four chefs each present a signature course inspired by their culture, memories and culinary roots at Raffles Marquee. Each dish draws on the chef’s personal history and tradition, offering guests a deeper connection to the stories behind the food. The 5-course meal, accompanied by pre-dinner cocktails, is priced at $90++ per person, starting at 6:30 p.m for drinks (dining from 7 p.m.).

The weekend concludes on the morning of Nov. 8 as the chefs reimagine Siem Reap’s most iconic Champagne Brunch at Café d’Angkor. Guests will enjoy a collection of signature dishes that bring fresh creativity and craftsmanship to the city’s favourite weekend tradition. The brunch is priced at $60++ per person.

During their stay in Siem Reap, the chefs will also visit hospitality schools including Paul Dubrule and Sala Baï to share their professional journeys and insights with the next generation of hospitality talent.

“I’m excited to be back at my culinary school,” said Chef Dorn Doeurt, an alumnus of Paul Dubrule. “It’s a special opportunity to reconnect with the place that shaped me and to share what I’ve learned with the students who are just starting their own journeys.”

“Beyond the culinary offers of the weekend itself, I am passionate about continuing to support the local community by creating opportunities such as this for students to learn, grow, and gain valuable industry exposure,” added Executive Chef Memo Hernandez.