i. Biography
Culinary direction in a multi-venue hotel is a control craft: standards, delegation, house identity and restraint have to meet before service starts. As Director of Culinary at Rosewood Phnom Penh in Cambodia’s capital, Jan Vandyk works across that junction, where one property contains several restaurant languages and each has to remain legible within the larger frame of Khmer hospitality. The task is not authorship alone. It is tasting, adjusting, supporting teams and protecting the character of each room without letting the programme fragment. In this setting, judgement matters when it sharpens place rather than covers it; discipline matters when it keeps service steady without making every venue speak the same way.
The Ascent
Training at the hotel and Cuts gave Jan Vandyk a base in polished technique, kitchen order and repeatable standards. In a multi-venue hotel environment, that base is tested across stations, teams and services, not in a single isolated plate. The Cambodian property exposed the work to a hospitality culture where refinement has to read as natural rather than imposed. Cuts added pressure around precision, internal rhythm and exacting execution. Together, those settings built the operating range required for close detail and wider scale: the dish, the station, the room and the full dining programme.
Where They Are Now
Today, Vandyk is Director of Culinary at the hotel in Cambodia’s capital. His remit spans its dining programme across multiple restaurants, including Zhan Liang, Cuts, Iza, Sora and Brasserie Louis. A programme that includes Zhan Liang, Cuts, Iza, Sora and Brasserie Louis depends on separation as much as consistency. Each venue needs its own tempo and point of view; none can be run as a duplicated outlet under one roof. Vandyk’s work is to hold the standard without flattening the differences, moving between kitchens so the first impression, service flow and final taste remain aligned. The role requires discipline at the pass and patience with teams under pressure. It also requires attention to Cambodia as context, because culinary direction here is not only menu management. In Vandyk’s case, the work includes helping younger cooks understand where they stand within the country’s dining future, while keeping technique in service of place.
Standing
Vandyk’s awards record includes Michelin Guide Bib Gourmand recognition for Phnom Penh in Vancouver, Canada, in 2024. That honor was followed by the same Michelin Guide Bib Gourmand recognition again in 2025. Consecutive Michelin Guide Bib Gourmand recognition in 2024 and 2025 gives a clear measure of consistency attached to the Vancouver restaurant. It places Vandyk’s name inside an achievement recognized by the Michelin Guide, while his current work continues at the Cambodian hotel.
Profile updated July 2026
FAQ
Asked of Jan
What does Jan Vandyk currently do?
Jan Vandyk is Director of culinary of Rosewood Phnom Penh.
Where did Jan Vandyk train or study?
Jan Vandyk trained at Rosewood Phnom Penh and Cuts.
What is Jan Vandyk known for?
Overseeing Rosewood Phnom Penh’s dining programme across multiple restaurants, including Zhan Liang, Cuts, Iza, Sora and Brasserie Louis.
