Cambodian luxury tented campsite Shinta Mani Wild has appointed Preeti Bomzon, a seasoned food-and-beverage veteran, as its new executive chef.

According to General Manager Marc LeBlanc, Bomzon will take charge of a unique kitchen, utilizing nature as her pantry alongside the camp’s own organic farming facility.

Bomzon’s daily menus will embrace fresh, foraged produce gathered by guests, making foraging a fulfilling learning experience.

In her own words: “I’m thrilled to collaborate with the team in Cambodia and explore this extraordinary culinary destination to craft unforgettable experiences for our guests. Sustainability and environmental consciousness are core to my values, aligning seamlessly with the ethos of Shinta Mani Wild.”

Impeccable credentials
Bomzon brings extensive experience to her role at Shinta Mani Wild, beginning her career in 2000 as an operations trainee at the Grand Hyatt in New Delhi, India. She subsequently ascended through various culinary positions at renowned Indian hotels before embarking on an international career. In 2013, she became the executive chef at Six Senses Con Dao in Vietnam. In 2020, Bomzon served as the executive chef at Lti Maafushivaru Resort and later at Ifuru Island Maldives.