Raffles Hotel Le Royal Appoints David Eldridge as Executive Chef

Announced January 15, 2026, Raffles Hotel Le Royal has appointed David Eldridge as its new Executive Chef. The historic Phnom Penh property is highly lauded, earning a MICHELIN Key recognition and ranking among Southeast Asia's top hotels by Condé Nast Traveler.

Chef Eldridge brings over two decades of international experience, having honed his craft across luxury properties in the Maldives, Thailand, Vietnam, Tanzania, the UAE, Qatar, the Seychelles, and his native South Africa. Before joining Raffles Hotel Le Royal, he served as Director of Food, Beverage & Culinary at Anantara Chiang Mai Resort. His career also includes senior roles with Four Seasons, Kempinski Hotels, and The Luxury Collection.

Raffles Hotel Le Royal currently features celebrated dining venues such as Restaurant Le Royal, which offers Royal Khmer and Western cuisine, including an exclusive Jacqueline Kennedy Menu. Le Phnom 1929 provides a French-style brasserie experience, while the iconic Elephant Bar remains a city favorite, known for its signature Femme Fatale cocktail.

Dagmar Lyons, General Manager of Raffles Hotel Le Royal, expressed enthusiasm, stating, "We are thrilled to welcome Chef David and his wealth of culinary expertise to Raffles Hotel Le Royal. His vision and talents will help us continue to deliver the finest dining experiences in Cambodia and the region to both hotel guests and the local community," as reported by Luxurious Magazine.

First opened in 1929, Raffles Hotel Le Royal blends Khmer, Art Deco, and French Colonial architectural styles. A comprehensive restoration completed in 2019 revitalized its 175 rooms and suites, infusing modern comfort while preserving its historical elegance within lush tropical gardens and two swimming pools.

Our Take: This appointment signals Raffles Hotel Le Royal's clear intention to cement its gastronomic standing. Eldridge's extensive background in diverse luxury markets, particularly within the competitive hospitality landscapes of Asia and the Middle East, suggests a sophisticated approach to both local flavors and international palates. His leadership could further elevate the hotel beyond its current accolades, potentially pushing its dining venues toward greater MICHELIN recognition or other culinary distinctions.