At the age of 40, chef Sao Sopheak is a true ambassador of Cambodia’s evolving culinary landscape. His journey from the bustling streets of Phnom Penh to the international scene is as inspiring as the dishes he creates.
His story is one of resilience, innovation and unwavering commitment to his craft, making him a leading figure in contemporary Khmer cuisine.
Modest and unlikely beginnings
Born and raised in a close-knit Phnom Penh family, Sopheak’s early life was marked by practicality rather than passion. He left school after primary education to apprentice with his uncle in car repairs – a necessity that didn’t fire his spirit. The turning point came in 2005, when he moved from the world of mechanics to the dynamic and demanding environment of a local restaurant. Sopheak initially worked in service, but his curiosity and determination soon led him into the kitchen, despite his limited English and lack of formal culinary training.
“I started working in a local restaurant after leaving the auto repair business,” Sopheak recalls.
“I quickly realized that I needed a new skill, something that would give me a future.”
His perseverance paid off, and he eventually had the opportunity to become a chef – a moment that would define his career.
A self-taught craftsman
Sopheak’s culinary education was unconventional. He learned on the job, soaking up techniques from colleagues, online cooking videos and cookbooks. His first jobs in local restaurants in Siem Reap laid the foundations for his rise. Working with top chefs and in well-known establishments, Sopheak expanded his repertoire, mastering French and Italian cuisine.
A decisive step was taken at the famous Sugar Palm restaurant. Here, Sopheak was entrusted with the direction of the kitchen and the development of his own recipes, marking his emergence as a chef in his own right.
Innovator and creator of tastes
From 2011 to 2017, Sopheak’s career flourished at Flow Food & Wine, where he created contemporary dining experiences and organized chef’s tables that delighted local gourmets. His sense of presentation, inspired by glossy food photography, has become the hallmark of his style. Photography, a hobby sparked by cookbooks, quickly became a professional activity, driving him to perfect the balance and aesthetics of every plate.
Sopheak’s signature dishes, such as Khor Trei (poached grouper with caramelized Cambodian sauce), watermelon with sun-dried fish and smoked duck breast with jungle sauce, reflect his commitment to fresh, healthy ingredients and a harmonious blend of flavors. For him, “each creation is a sensory journey, rooted in Cambodian tradition but enhanced by global influences.”
International recognition
Sopheak’s talents have not gone unnoticed. In 2019, he won the bronze medal in the “Global Chef” category at the Thailand Ultimate Chef Challenge. His cookbook, which in 2022 won the Gourmet World Cookbook Award for best Asian cookbook, further enhanced his reputation. In 2024, he was named Best Master Chef at the Best Awards in Singapore, and in 2025 he became the first ambassador for Sturia caviar in Cambodia.
A vision for Khmer cuisine
Today, as Executive Chef of Thalias Hospitality, Sopheak oversees the menus of several establishments in Siem Reap and Phnom Penh. He develops concepts with the aim of elevating Khmer cuisine to a global benchmark.
“I love working with the team and learning new things,” he says, always eager to innovate.
Despite his successes, Sopheak keeps his feet on the ground. “I never had any formal training or a university degree,” he recalls. “But I kept learning, kept moving forward. That’s what counts.”
Beyond the kitchen
Apart from his culinary activities, Sopheak is a devoted family man, married with two children. He is also an avid culinary photographer and videographer, skills that enrich both his personal and professional life. Although he sometimes cooks at home, he encourages his children to pursue their own dreams.
Heritage and inspiration
Sao Sopheak’s career path – from car repair apprentice to internationally renowned chef – is a testament to the power of perseverance and passion. Thanks to his innovative approach, he has not only elevated Cambodian cuisine, but he has also inspired a new generation of chefs to dream beyond the boundaries of tradition. In every dish, Sopheak serves up a part of his story: humble beginnings, tireless curiosity and a lifelong quest for culinary excellence.
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