Hong-ly Lao is a French-born chef, best known for his unique style blending classic French training, modern gastronomy, and his Cambodian heritage. What began as a quiet passion blossomed into a devoted craft, fueled by a love for flavor, storytelling, and tradition.
Before moving to the US, Hong-ly trained under some of the most revered chefs and Michelin starred restaurants in France—Alain Solivérès at Taillevent, Jean-François Rouquette at Pur’,Park Hyatt Vendôme, and Christian Le Squer at Le Cinq, Four Seasons Paris. These kitchens instilled in him a deep respect for precision, discipline, and creativity, shaping the foundation of his culinary identity. He also worked on culinary projects for major luxury brands such as Louis Vuitton, Dior, Audemars Piguet, and Kenzo.
His cuisine is a poetic dialogue between his Cambodian heritage and French upbringing. Each dish evokes memory and meaning, blending fresh herbs and bold spices with carefully curated seasonal vegetables and vibrant sauces. The result is a refined balance of texture, flavor, and emotion—an invitation to share in something deeply personal and meticulously crafted.
Now based between Paris, New York, and New Jersey, Hong-ly brings his vision to life through bespoke culinary experiences. From private dinners in his home to vineyard pairings and cultural collaborations, he has crafted moments for prestigious wine estates like Domaine Dujac, Simon Bize & Fils, Kei Shiogai, Domaine de La Petite Gallée and concept spaces such as 228 Litres, restaurant Bui Bui and Aux Vins Vivants.
Every meal is more than a menu—it’s a story told through taste, a celebration of heritage, and a gesture of hospitality.
