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Thalias Newsletter March 2019

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Bienvenue to March. This month, we celebrate the institution of French Cuisine by participating in Goût De France, or Good France, now in its fifth year. 2019's gourmet festival celebrating gastronomy focuses on sustainable and healthier fare.


It is also International Women's Day this month. We continue our support and solidarity with the women whose driving force makes this country, our families, homes, lives and, last but nor least, this company so much more powerful. Find out more about the women within Thalias Hospitality who inspire us daily with a collection of interviews. Their dedication, integrity and hard work is instantly noticeable whenever you step into any of our outlets.


I applaud them all.


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

An Interview with Saroeurn Ritha, Thalias Hospitality IT Admin

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Can you tell us about yourself?

Hello, my name is Ritha, I’m from Banteay Meanchey province.
I work in the IT department at Thalias Hospitality’s headquarters in Phnom Penh. My duties include providing tech support for all staff and maintaining Thalias Hospitality Group’s internal network as well as devices like printers, scanners, and computers.

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Influential Women in Cambodia: Then and Now

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From Catherine Harry, who creates video clips addressing women’s issues normally seen as taboo for public discussion, to Kounila Keo, who was named in Forbes’ 30 Under 30 after rising to fame via her blog exploring societal issues in a women’s context, Cambodia today boats a new generation of women smashing the traditional, male-dominated power structures.

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Enjoy Stunning French Flavours during Goût De France

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If the French know one thing, it’s food. So it’s no surprise that French Week is studded with events that celebrate French gastronomy, including Goût De France, or Good France, in which food lovers around the world will sit down to first class meals “à la française”, but with a twist – as global focus turns towards environmentally and socially responsible cuisine.

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