CUTS at Rosewood Phnom Penh reopens its doors with a new chef, fresh flavors

Helmed by Chef de Cuisine Danny Chaney, who brings to the table two decades of culinary experience in renowned restaurants and hotels, CUTS turns a spotlight on premium breeds, time-honored butchery techniques, and unforgettable flavors.

The American chef, named Foodie Magazine’s “Chef of the Year Hong Kong” in 2013, knows a thing or two about steakhouses. Not only did he lead the kitchen and operations at Blue Butcher in Hong Kong, which Sassy Media Group awarded “Restaurant of the Year 2013”, but Chef Danny also served as the Culinary Director of the Boy’N’Cow restaurant in Bali, which Exquisite Media named “Best Steakhouse Bali” in 2019.

Hailing from California, Chef Danny grew up eating barbecued steaks with his father and came to develop a deep respect for the industry and its producers. That’s why Chef Danny and CUTS Butcher Dario Coloma work side by side, sourcing only prime meats from prestigious purveyors in New South Wales in Australia and Idaho’s Snake River Farm in the United States.

“Leading the culinary team at CUTS has provided a once-in-a-lifetime opportunity to immerse myself in local culture and work with Rosewood Phnom Penh’s Partners in Provenance, who are among the world’s most respected, responsible producers,” “As a lifelong steak connoisseur, my favorite cut is the striploin, which is neither too fatty nor too tender. I usually season my steaks with Kampot pepper and Cambodian salt to enhance the flavor and add to the Sense of Place®.”

Chef Danny

Among CUTS’ menu highlights, the premium Australian Black Angus and richly marbled Snake River Farms American Wagyu showcase the beauty and diversity of beef. The former boasts a naturally tender, complex flavor, while the latter showcases the rich, slightly sweet, full-bodied characteristics of Wagyu. In either case, diners may select 200 or 300 grams of their favorite cut — Tenderloin, Striploin, or Rib Eye — as well as the preparation method. Chef Danny usually recommends the Josper grill to enhance the beef’s natural flavor and texture.

Steak isn’t the only worthy epicurean experience on the menu. A beautiful way to start every culinary journey, CUTS’ Crudo Bar spoils seafood lovers with incredibly fresh French oysters, alongside Alaskan King crab legs, Red Snapper ceviche, Canadian lobster, and more. For something warming, Lobster Croquettes with charred lime aioli and shareable Flat Breads will please every palate. And for other carnivorous cravings, the Harissa-Rubbed Australian Lamb Shoulder for two showcases yet another side of CUTS. Succulent and satisfying, the lamb is slow-cooked for 18 hours, then served alongside chickpeas, charred asparagus, and grilled pumpkin.

A warm, handsome environment does the menu justice, showcasing lush red-leather banquettes and gleaming wood furniture. There are four major areas within the restaurant — the more casual dining room, the grill room, three private dining suites, and the Wine Vault, where guests can embark on winetasting journeys or casually browse CUTS’ extensive collection.

Curated by award-winning Cambodian sommelier Eden Gnean, the Wine Vault boasts the largest wine collection in Cambodia, with more than 3,000 wine bottles and 279 varieties. Eden, who won Cambodia’s first sommelier competition in 2013, delights in discovering new producers and special bottles, and introducing them to our guests.

Each of the four spaces has a distinctive atmosphere, so every visit feels totally unique. The main dining room, for instance, comes alive with convivial and cozy booths, while the elegant grill room centers around an intimate chef’s table. The ideal destination for special occasions or celebrations, CUTS also has three private dining suites. Each features state-of-the-art show kitchens, alongside beautiful contemporary decor and a collection of unique art pieces.

No matter where guests sit, they can enjoy the sweet delights of Pastry Chef Dustin Baxter, who has worked in five-star kitchens such as The Ritz-Carlton Dubai, The Peninsula Chicago, and The Four Seasons Koh Samui. Every meal at CUTS ends on a high note, whether indulging in Chef Dustin’s flawless Carrot Cake, Coconut Coupe, or WAT Chocolate Decadence.

The restaurant’s culinary team strives to provide a world-class dining experience rooted in quality, craftsmanship, and provenance. CUTS is open on Tuesday to Sunday from 6 to 9 p.m., and reservations can be made on +855 23 936 866 or Phnompenh.fnbreservation@rosewoodhotels.com.