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Thalias Newsletter December 2018

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As a year comes to a close, many find it is a good opportunity to look back and reflect on significant people and accomplishments over the past 12 months. Here at Thalias, it’s no different.

Firstly, I’d like to congratulate the over 500 person-strong Thalias team for all of their drive, hard work and passion. We’ve had a fantastic year, ending 2018 with both much to be proud of and look forward to. It’s been a real pleasure to work alongside them and be a part of their story. In this way, I think of every member of the Group’s growing staff as a part of my family. And the staff members who have gained acclaim in hospitality competitions and contributed to improving our environmental sustainability fill me with pride. Though this month we don’t only look back, there’s also so much to look forward to in 2019. Including a brand new Michelin Star dinner at Topaz in January and big changes to the look and feel of our outlets. Watch this space for more details shortly.

None of our successes would have been possible without our friends, customers, suppliers and partners. I thank you all sincerely for the invaluable role you have played in making Thalias work. On behalf of the Thalias Hospitality family, I’d wish you all Happy Holidays, joyous New Year and fantastic start to 2019.

Yours sincerely,
Arnaud Darc,
CEO and Chairman Thalias Hospitality Group
Read our newsletter here.

Reflection on a Great Year, Looking Towards 2019

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As 2018 draws to a close, we at Thalias Hospitality are taking the opportunity to look back on our last 12 months. The root of our name, “thalia”, means plentiful, luxuriant, or abundant. And we are pleased to say that the past year has been full of achievements for us. Not only have our brands delivered on their mission to enrich Cambodia’s culinary scene but we have also been a preeminent advocate for the local F&B industry in general. Here are some highlights that have marked the Group’s 2018 year.

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Supercharge Your Christmas Menu with a Turkey Supreme

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Want to bring your home-cooked Christmas meal to another level? Then our ‘Holiday Stuffed Turkey Supreme’ recipe is just for you. Master Chef of Topaz Restaurant, Alain “Papa” Darc, exposes some of his chef’s secrets with an original recipe to impress your guests. With the flamboyant style and passion that characterize the Chef, this main course promises to be full of flavours and expressive Christmas spirit.

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Fanning the Flame of Youth: Young Chefs Compete for a Culinary Prize

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Cambodia’s rising culinary talents will come to the fore on December 4th. In collaboration with a consortium of American Food producers, the Academy of Culinary Arts Cambodia (ACAC) is inviting professional Cambodian chefs aged 25 and under to show their skills using select sundries and produce from the States. And Thalias is delighted to have budding talents Rim Sovourn, Kon Vanna, and Chea Vannak entering the contest; eager to display their extraordinary skills.

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