Japanese chef receives French Order of Agricultural Merit

Rama Ariadi / Khmer Times No Comments Share:
Chef Takeshi Kamo is proud to receive France’s Order of Agricultural Merit with his wife, Yoko Kamo. KT/Jean Francois Perigois

PHNOM PENH – The French government has bestowed Takeshi Kamo, the Head Chef of La Residence, with the Order of Agricultural Merit on Friday, May 5, 2018, for his contribution in the development and promotion of French cuisine in Cambodia.

The ceremony, which was held at the French Embassy, was attended by the French Ambassador to Cambodia, H.E Eva Nguyen Binh, the Japanese Ambassador to Cambodia, H.E Hidehisa Horinouchi, as well as H.R.H Princess Norodom Rattana Devi as one of the guests of honour at the event.

Takeshi Kamo was chosen by a Paris-based committee as a recipient for his long-standing contribution to the development and promotion of French haute cuisine – to which he had been exposed since his early childhood. “My father was a chef that specialises in French cuisine in Japan,” said Mr Kamo prior to the commencement of the ceremony.

His passion to pursue this style of cooking stayed with him – even as he left to continue his studies in Switzerland, which culminated in several stints in Europe’s Michelin-starred establishments, including Roland Pierroz’ Le Rosalp in Verbier. “I had the opportunity to work with some of the greatest talents in the industry in Europe,” continued Mr Kamo.

“But it wasn’t until 2007 when I was working at the Mandarin Oriental in Geneva that I was given the opportunity to work in Cambodia as the executive chef of La Residence.”

“To be awarded the Order of Agricultural Merit by the French government is a great honour, and I would like to thank all esteemed guests and dignitaries in attendance for the continued support and appreciation of my contribution to French gastronomy,” he said.

In 2018, the French Embassy in Cambodia bestowed four Order of Agricultural Merit to two French, a Japanese, and a Belgian citizen in Cambodia, for their contributions in the advancement of French gastronomy in Cambodia.

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