Bernard Hartzenberg has moved to a jungle in
Cambodia’s South Cardamom National Park to join the Shinta Mani
Wild all-inclusive luxury tented camp as Executive Chef.
A South African national from Cape Town, Bernard has considerable experience working his
culinary magic at
luxurious boutique and remote hotels.
He left South Africa in
2019 to work at Hurawahil Island Resort in Maldives, before
joining One & Only Nyungwe House and Only & Only Gorilla’s Nest in Rwanda.
Prior to joining Shinta Mani Wild, Bernard worked
as the
Executive Chef at the prestigious andBeyond Mnemba Island in
Zanzibar.
“I’m excited to join the team in Cambodia and explore this
unique culinary destination to create memorable culinary
experiences for our guests. Sustainability and environmental
consciousness are also part of my personal ethos which align
perfectly with that of Shinta Mani Wild,” said Bernard.
The unique location and logistics of the Shinta
Mani Wild make the role of the Executive Chef both exciting and
challenging, given that there are no wholesalers, suppliers or
large supermarkets nearby.
His best ingredients are literally at
his feet in the middle of the jungle, a natural Cambodian
larder.
Menus change daily using freshly foraged ingredients as
well as those harvested from the camp’s organic farm.
Joining the
Chef on his daily foraging rounds is also a popular and highly
interesting guest activity.
