On 11 March 2026, the Professional Institute of Excellence (PIE), Phnom Penh, proudly hosted the Escoffier New Era Dinner, an inspiring evening organized with the support of the Disciples Escoffier International Asia Pacific. The event brought together renowned chefs, hospitality leaders, students, and alumni for a unique culinary collaboration celebrating mentorship, creativity, and the strong connection between education and industry.
Held on campus, the dinner highlighted PIE’s commitment to providing students with real-world exposure by working alongside some of the most respected professionals in Cambodia’s hospitality scene. The multi-course menu, prepared in collaboration between guest chefs, alumni and students, showcased refined techniques, innovative flavors, and carefully selected wine pairings.
The evening welcomed Chef Luu Meng, President of PIE and one of Cambodia’s most respected industry figures, who joined the event to support the next generation of hospitality professionals. Long-term partner Gauthier Bouillot, Managing Director at Indoguna Cambodia, was also present, underlining the importance of strong industry partnerships in developing future talent.
Among the distinguished guests were leading figures from the hospitality and culinary sector, including Marc Emmanuel, General Manager of Sofitel Phnom Penh Phokeethra, Michel Pataran, hospitality professional and long-time supporter of culinary training initiatives, Jay Scaife, Head Chef at Cheval Blanc and mentor to many young chefs, Driss Helali, Executive Chef at Sofitel Phnom Penh Phokeethra, and Thomas Bianco, Country Manager, Cambodia – Cigar Divan Cambodia, The Pacific Cigar Company, together with many other friends of PIE and the Disciples Escoffier network.
Their presence reflected the shared belief that the future of the industry depends on strong collaboration between schools, hotels, restaurants, and suppliers.
“It is always a pleasure to see education and industry working hand in hand. Events like this show how important mentorship is for the future of our profession,” said Chef Luu Meng during the evening.
“We are proud to support PIE and the Disciples Escoffier. Developing young talent is essential for the growth of hospitality in Cambodia,” added Gauthier Bouillot of Indoguna Cambodia.
A special highlight of the evening was the active involvement of PIE students and alumni, who worked side-by-side with guest chefs in the preparation and service of the dinner. From refined appetizers to creative main courses and perfectly matched wines, the event demonstrated the high level of professionalism expected from future graduates.
“Cooking together with experienced chefs is something you cannot learn from books alone. This is where education truly meets the industry,” one participating student shared.
Organized with the support of the Disciples Escoffier, the evening reflected the values of the association:
transmission of knowledge, respect for craftsmanship, and commitment to the next generation.
With partners, alumni, chefs, and students united around the same table, the Escoffier New Era Dinner 2026 was more than a culinary event — it was a reminder that the strength of hospitality lies in collaboration, passion, and the willingness to share experience. PIE looks forward to many more occasions where education and industry come together to shape the future of hospitality in Cambodia.
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