Seyha holds a Bachelor’s degree in Chemical Engineering and Food Technology from the Institute of Technology of Cambodia (2017) and a dual Master’s degree in Entrepreneurship and Project Management from RULE and Social and Solidarity Economics from Université Lumière Lyon 2 (2023). In addition, Seyha has completed specialized training in Zero-Waste Practices and ISO 14001:2015 Environmental Management Systems, strengthening Rosewood Phnom Penh’s environmental efforts.

Seyha began her career in quality assurance and food safety before joining Rosewood Phnom Penh in 2020 as Hygiene Supervisor. Since then, she has advanced to lead the hotel’s sustainability strategy, overseeing food safety, waste management, responsible sourcing, and the Rosewood Impact program, which integrates environmental and social responsibility into daily operations.

Under Seyha’s leadership, Rosewood Phnom Penh has reduced approximately 100kg of waste per day and improved its waste diversion rate from 20% to 80%. Key initiatives include:

• The 5Rs Program (Refuse, Reduce, Reuse, Repurpose, Recycle) applied across waste streams.
• Zero-Waste Menu, transforming commonly discarded ingredients into creative culinary experiences.
• Partnerships with local producers, strengthening Cambodia’s sustainable supply chain.
• Collaboration with NGOs and educational institutions, providing training and mentorship to the next generation of hospitality professionals.

One standout achievement is the Zero-Waste Menu, which empowers chefs to repurpose ingredients creatively while fostering deeper partnerships with local producers.

Recognition and Awards

Rosewood Phnom Penh’s sustainability efforts have earned significant recognition, including:

• A hydroponic garden supplying 70% of the hotel’s leafy vegetables.
• Zero-Waste Menus across its dining venues, including the signature restaurant Cuts.
• In October 2024, it became the first hotel in Cambodia and within the Rosewood Hotel Group to earn a three-star Food Made Good Standard rating from The Sustainable Restaurant Association.
• In 2024, achieving GSTC certification underscores a commitment to global sustainable tourism standards.
• In 2025, Sora, the hotel’s rooftop bar, won the Ketel One Sustainability Award at the Asia’s 50 Best Bars Awards.

A Vision for the Future

“My philosophy regarding sustainable hospitality is that responsibility and creativity should go hand in hand,” Seyha shares. “Sustainability is not only about reducing waste—it is about rethinking how we work, supporting local communities, and inspiring our team to bring new ideas into daily operations. By embedding this philosophy into everything we do, we can show that sustainability is not only possible but also meaningful for people, society, and the environment.”

Looking ahead, Rosewood Phnom Penh is committed to expanding its partnerships with local producers, NGOs, and communities, while advancing circular systems and further reducing its carbon footprint. The hotel aims to deliver not only exceptional guest experiences but also a lasting positive impact on the planet and society.