Rosewood Phnom Penh's Executive Chef Jan van Dyk Leads Team Cambodia to Victory at Gulf Food Youth X Competition

The Gulf Food Youth X competition was held at the Dubai World Trade Center from February 17 to 21. It brought together the most promising young culinary talent from around the world. Representing the future of gastronomic innovation, these talented chefs showcased their skills in a high-stakes environment where youthful zeal transformed into gastronomic artistry.

The Youth X Young Chef Challenge witnessed the rise of a generation rewriting the flavors of the world. Six top hotel teams from Kenya, India, Saudi Arabia, the United Arab Emirates and Cambodia competed for the opportunity to showcase their skills and champion sustainability. Each team was tasked with preparing a three-course menu in just 60 minutes, using a selection of sustainable ingredients.

Judged on their incorporation of sustainability and zero-waste themes into their menus, teams were evaluated based on their vision, industry acumen, menu engineering, presentation and taste. Among the esteemed panel of judges was renowned chef Christian Le Squer of Le Cinq, whose discerning palate recognized the exceptional talent of Team Cambodia.

Chef Jan van Dyk, along with three Khmer chefs – Hout, Thol and Sambat – represented Cambodia and Rosewood Phnom Penh with pride and passion. These talented chefs, making their debut at this international culinary competition, showcased the rich flavors and innovative techniques of Cambodian cuisine. Their collaboration resulted in a Bronze for taste, story, sustainability and creativity, placing them among the event’s top competitors.

One of the standout dishes prepared by Team Cambodia was a traditional Khmer salad, crafted using ingredients sourced directly from Rosewood Phnom Penh's Hydroponic Garden. The salad featured fish from the Hotel’s partner, Gecko Fish Farm, highlighting its commitment to supporting local producers. What truly set this dish apart was the inclusion of weaver ants, with the chefs showcasing the unique flavors and textures of these indigenous insects, even incorporating the ant's eggs into the dish. To enhance the flavors, the chefs utilized Ma Om, also known as Rice Paddy Herb, a traditional Cambodian plant known for its refreshing lemony taste, perfectly complementing the dish's flavor profile.

"This victory is a testament to the incredible talent and dedication of our team," said Chef Jan. "It's a privilege to represent Cambodia on an international platform and showcase the unique flavors of our country. This win is not just for us but for Cambodia and its rich culinary heritage. We are grateful for the opportunity to promote sustainability and innovation in Cambodian gastronomy."

For those eager to experience the flavors of Cambodia, Chef Jan invites guests to sample authentic Cambodian dishes at Brasserie Louis, located on level 35 of Rosewood Phnom Penh.