Faces of Thalias: Panha Chin, Chef at Khema La Poste

Chef at Khema La Poste, Panha Chin reveals how a simple omelette transformed his life, guiding him towards fulfilling his cooking dreams.

Panha Chin is a Cambodian chef full of passion. He tells us about his career, from his early days as a steward at Khéma Pasteur to managing the kitchens at Khéma La Poste.

Can you introduce yourself?

My name is Panha Chin, I’m 33 years old, I’m a chef and I’ve been working in the catering industry for ten years.How did you start your career?I finished my studies in the last year of secondary school.I started ten years ago as a steward with Khema Pasteur.At the time, I had never cooked or studied gastronomy.

How did you learn this job?

I had no prior training in cooking, but I quickly learned from several chefs at Khema Pasteur, absorbing their techniques and honing my skills. I observed, tested, and refined my techniques until I perfected them. It was challenging, but I persevered and eventually achieved success.

What inspired you to become a chef?

One day, my chef challenged me to make a simple omelette with tomato pesto. I took it on and that was the moment I knew I was destined for this career. I knew I wanted to be a chef.

What was the dish that marked your childhood?

At home, it was my mother who cooked.My favourite childhood dish was Mekchur Kruang, a Cambodian sour soup with Khmer spices and lemongrass.I also loved Cambodian fried eggs, which resemble an omelette, but which we cook flat without rolling them.

What do you cook at home?

I go to the market to choose the best produce before I go home and cook.At home, I often prepare sautéed vegetables, accompanied by pork or beef ribs.

What’s your favourite food?

I love Asian cuisine, but these days I mainly work with Western cuisine, particularly French.Since I’ve been cooking in a French restaurant, I’ve been discovering and appreciating these flavours more. One of the most popular dishes I particularly like is moules à la crème.

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