A Journey Rooted in Passion
At the age of 30, Hong-ly made a life-changing decision: to leave the family business and pursue his true calling—cooking. What began as a quiet passion soon became a full-fledged vocation, driven by a deep love for flavors, storytelling, and tradition.
Crafted by the Best
Over five years of intense training, Hong-ly honed his skills alongside world-renowned chefs:
- Alain Solivérès (Taillevent)
- Jean-François Rouquette (Park Hyatt Vendôme)
- Christian Le Squer (Le Cinq – Four Seasons Paris)
These prestigious kitchens taught him precision, discipline, and creativity—the foundation of his culinary identity.
🍲A Fusion of Cultures
Hong-ly’s cuisine is a dialogue between his Cambodian heritage and French upbringing. Each dish is infused with personal memory and multicultural inspiration:
- Fresh herbs & bold spices
- Seasonal vegetables & vibrant sauces
- A refined approach to balance, texture, and presentation
His cooking is not just about food—it’s about emotion, storytelling, and sharing a piece of home.
From Paris to New Jersey
Today, Hong-ly brings his culinary vision to life across France and the United States. He creates tailor-made experiences for:
- Prestigious wine estates:
Domaine Dujac, Simon Bize & Fils, Bastian Wolber, domaine Aymon, Kei Shiogai - Restaurants & concept spaces:
228 Litres (Paris), Bui Bui (Bordeaux), Aux Vins Vivants (Paris)
Whether it’s a private dinner, a vineyard pairing, or a cultural collaboration, Hong-ly turns every meal into a unique moment.
