Meet Nicolas Juralina, one of the longest-serving executives at the Thalias Group. After meeting CEO Arnaud Darc in 2012, Nicolas held various positions within the group before taking charge of Flatiron Meridian as Food & Beverage Director.
Tell us a little about yourself: where you come from, your education, your first professional experiences
I was born in Corsica to stateless parents who were political refugees and who always saw France as an ideal rather than just a host country.
As a child, I discovered South Africa, then Australia: two culture shocks that sealed my fate as an expatriate. At the time, the school of life started early. I delivered newspapers, washed cars, worked as a courier…
I ended up doing a series of jobs in the hotel and restaurant industry, like many others. I was a dishwasher in Melbourne, a waiter in Marseille and a hotel worker in Bastia. These experiences taught me that service is not just about performing tasks, but the art of transforming an ordinary moment into a memorable encounter.
What brought you to Cambodia?
I was looking for adventure, and a friend described Phnom Penh as ‘the city where people smile even in the worst traffic jams’. I came out of curiosity… and forgot to leave. Phnom Penh, with its energy and resilience, quickly became my new home.
Tell us about your arrival at Thalias and your first roles
I discovered Thalias a little by chance, then stayed on out of conviction. In 2012, while involved in community work, I met Arnaud Darc, president of the AEFC (Association d’Entraide des Francais du Cambodge). I was immediately impressed by his balance between economic pragmatism and social commitment. When he offered me the opportunity to develop a distribution project within Thalias, I jumped up at the chance.
Thalias aspired to become the benchmark in the restaurants sector and be recognized for its culinary excellence and innovative spirit. Over the past 13 years, I have worked in marketing, business development, digital technology and team management. Not because I was the most skilled, but because at Thalias, every gap is seen as an opportunity for learning and innovation.
Describe your current position and responsibilities
As Food & Beverage Director at Flatiron by Meridian, I oversee three distinct concepts.
- Go Artisan Bakery (ground floor) is our French-style café and bakery, where butter croissants combine with the aroma of freshly ground coffee to create the lobby atmosphere from the moment we open.
- Khéma (28th floor) embodies the perfect balance between elegance and versatility. In the morning, it is a destination for families and friends (our all-you-can-eat breakfast is legendary). At lunchtime, our business lunches (steak frites café de Paris) seal contracts and friendships. And in the evening, the atmosphere softens for dinners with a 270° view of the illuminated city as a backdrop.
- Siena Wine Bar (27th floor) is our secret gem under the starry vault of Phnom Penh. A haven for lovers… and lovers of Chianti. Our Italian tasting menu and refined wine cellar are popular with romantics and executives seeking discretion. My role? To orchestrate these three worlds, anticipate challenges and transform every service into a memorable experience.
What are the challenges?
Recruiting and retaining qualified talent in a competitive market. Fortunately, I can count on the training committee, which designs training programs aimed at strengthening employees’ skills. This is essential! Digitalization via our Thalias app to integrate new technologies (online booking, discovering offers, contactless payment) without losing the human touch.
What are the rewards?
Customer recognition. Receiving enthusiastic feedback and seeing regulars come back and recommend our establishments.
The personal and professional development of my employees, supporting talented individuals and seeing them grow! Seeing Saroth, a former shy waiter, now running the Khéma with the confidence of an international manager. His secret? ‘You told me: Take risks, make mistakes, but don’t make the same mistake twice.’
Your hobbies and activities outside work
Cultural trips, where I regularly discover new destinations in search of culinary inspiration.
Community involvement: mentoring young professionals and participating in local solidarity initiatives.
What do you like most… and least… about Cambodia?
What I like most:
The country’s technological edge. Cambodia is a laboratory for pragmatic digital solutions, notably with the KHQR code digital payment system and the use of blockchain technology for land registration and administrative documents.
The cultural and culinary richness that allows us, through partnerships with local farms, to cook with ingredients that are both premium and rooted in the terroir.
What I like least:
The urban infrastructure is sometimes inadequate, causing chronic traffic jams.
Socio-economic disparities, with rural areas struggling to access vocational training, limiting the talent pool.
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