PRESS RELEASES
The fast-rising young chef brings more than 12 years of experience in some of the world’s top kitchens to Rosewood Phnom Penh.
November 30, 2023
Rosewood Phnom Penh is pleased to announce the appointment of Omar Konateh as Chef de Cuisine at CUTS. The highest restaurant in the country, the hotel’s sophisticated steak and seafood grill was not only named the best restaurant in Cambodia by Travel + Leisure Southeast Asia. CUTS also appears on the World’s 50 Best Discovery list, a critical repository of the best restaurants in the world.
A native of Lund, Sweden, Omar brings more than a decade of experience working in some of the world’s top kitchens to Rosewood Phnom Penh’s award-winning CUTS, where he plans to introduce bold new flavors while building on the restaurant’s reputation for precision, quality and attentive hospitality.
Prior to his appointment in Phnom Penh, Omar worked at Villa Frantzén in Bangkok, part of Chef Björn Frantzén’s global network of elite fine dining restaurants. There, he helped lead the kitchen and specialized in the restaurant’s modern Nordic cuisine.
Before his work in Asia, Omar worked in some of Sweden’s finest restaurants. As part of the opening team for Stockholm’s Aira, Omar created beautifully composed dishes from seasonal Nordic produce. His work helped the restaurant earn its first Michelin star within six months of opening. The following year, Omar helped Aira claim its second star from the renowned fine dining guide.
Prior to that, he was Sous Chef at Operakällaren, the one-Michelin-starred haute cuisine restaurant inside Stockholm’s opulent Opera House. There, he helped to transform Nordic produce into the immaculate French dishes that have made the restaurant one of Europe’s leading dining destinations.
Now at CUTS, Omar will draw on his attention-to-detail and penchant for producing inventive flavors to help the restaurant build on its own reputation as the best dining destination in Cambodia.
“CUTS has the best quality meats in the country. When you work with such incredible produce, you approach it with a light touch and focus on perfecting the little things to elevate your dishes even further,” he says.
“We will do that by developing flavor profiles guests have never experienced before and enhancing these exquisite cuts of meat – whether it’s 30-day dry-aged striploin or, my favorite product to work with, oxtail – with creative complementary dishes.”
Omar says guests can expect subtle Nordic touches across the menu, in the modern cooking techniques and presentation styles the kitchen will use to produce sides, sauces and more. According to Omar, these often overlooked elements can transform dishes into unforgettable culinary moments.
“I love the process of creating dishes, down to the smallest details. That is why I have such a strong passion for pickling, fermenting and pureeing,” says Omar. “They may seem like small things, but they are essential steps to developing new flavors and building perfect dishes.”
At CUTS, Omar hopes to burnish Cambodia’s budding reputation for fine dining and carry it to new heights.
“I am thrilled to bring this culinary philosophy to CUTS, to help the team continue to grow and share bold new flavors with our guests.”
Omar’s first menu will be available during this year’s festive season, as he brings new ingredients and new flavors to Cambodia. For more information or to reserve a table, email phnompenh.fnbreservation@rosewoodhotels.com or call +855 23 936 860.
CUTS is located on Level 38 of Rosewood Phnom Penh and is open daily from noon until 10:30 p.m.
