A self-taught chef, Sao Sopheak transforms Khmer cuisine into contemporary art, blending tradition, innovation, and international recognition through his daring dishes.
Sao Sopheak, around 40 years old, has become one of the leading figures in contemporary Cambodian gastronomy. With no formal culinary training and humble beginnings, he has built an international reputation as Executive Chef at Thalias Hospitality , blending Khmer tradition and modern techniques, and recently winning prestigious awards.
Career path & advancement
A humble start in the kitchen
- Born in Phnom Penh into a simple family, Sao Sopheak left school after primary school. He started working in mechanics with his uncle before turning to local catering in 2005.
- His early experiences allow him to learn on the job — service, local cuisine — despite language difficulties or a lack of formal training.
A passionate self-taught person.
- He develops his skills through observation, cooking videos, recipe books, and especially working in the kitchen.
- He held key positions in renowned restaurants such as Sugar Palm , and then at Flow Food & Wine , where his style began to stand out.
Culinary style & taste signature
Fusion of flavors and aesthetics
- Sopheak offers cuisine that showcases Cambodian ingredients: herbs, fish, traditional sauces, while reinterpreting them in refined formats.
- Its signature dishes include Khor Trei (braised grouper with caramelized sauce), watermelon with dried fish, or smoked duck with jungle sauce.
Presentation & Innovation
- His visual approach is very refined; he attaches great importance to culinary photography, plate composition, and the aesthetic presentation of dishes.
- Modernity is also perceived in its presentations (texture effects, surprises such as the "Egg in Its Nest" at the Private Chef World Cup 2025), blending Cambodian tradition and contemporary techniques.
Rewards & Recognition
- In 2025, Sao Sopheak won the Private Chef World Cup in Paris during the International Village of Gastronomy 2025 , where Cambodia was the country of honor , with an inventive menu blending fruit, dried fish, meat, and a surprising dessert, praised for its originality and daring.
- He is also recognized as an ambassador for Cambodian cuisine internationally, particularly within the Thalias Hospitality group.
Role at Thalias Hospitality
- As Executive Chef , he oversees the menus for several establishments in the group in Phnom Penh and Siem Reap.
- He is involved in gastronomic events, the creation of culinary concepts, and the dialogue between local flavors and modern techniques.
Impact and perspectives
Inspiration for the new generation
Her story is very inspiring for young Cambodian chefs: it shows that excellence can be achieved without a formal academic background, simply with passion, perseverance and curiosity.
Promotion of Cambodian cuisine
Thanks to his victories and visibility, he helps to redefine the image of Khmer cuisine, giving it a legitimate place on the global gastronomic scene.
New challenges
- Maintaining a balance between innovation and respect for tradition.
- Continue to export Cambodian cuisine, through international collaborations, recipe books, or participation in culinary competitions or festivals.
Conclusion
Sao Sopheak embodies a strong figure in the Cambodian gastronomic renaissance: self-taught, innovative, visually demanding, but deeply attached to the culinary roots of his country. His recent successes position him not only as a renowned chef, but also as a vector of cultural pride, inspiring young talents to grasp the flavors of their heritage while reinventing them.