Cambodia & Journeys: Naphorn, from Siem Reap's Rice Fields to Anjali's Tables

She is 21 years old, with a radiant smile and a very clear idea of where she's headed. Naphorn grew up in Siem Reap, daughter of farmers, and it was in this same city that she learned everything — English, service, self-confidence. Today, she works as an F&B assistant at the Anjali Hotel. She shines.

Naphorn, the smile that doesn't apologize for having dreams

The Paul Dubrule School: Where It All Began

The Paul Dubrule Hotel and Tourism School is a unique institution in Siem Reap. Founded in 1997 with the support of Paul Dubrule, co-founder of the Accor group, it trains young Cambodians in hospitality and restaurant professions — young people who, without it, would never have accessed this sector. Committed to environmental issues, the school bans single-use plastic and fosters an atmosphere where kindness between students and teachers is more than just words.

That's where Naphorn spent two years that changed everything for her: the first learning English, the second in Food & Beverage training. Two years to go from an introverted girl who was "a bit scared of foreigners" to someone who welcomes guests with obvious ease and warmth.

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Meeting Naphorn

Naphorn, tell me where you come from

I'm from Siem Reap, I've always lived there with my family. There are four of us: my parents, my brother, and me. My parents are farmers. It's hard work, and it doesn't pay much. I wanted to find my own path, a different life, and be able to help them. That's why I looked for something else.

Why hospitality?

I love people! I adore talking with foreigners, discovering different cultures. And then I saw that it's a sector with real opportunities — you can find work, progress, build yourself step by step.

My goal is to become a manager. Maybe even open my own restaurant one day. But first, you have to learn. So I learn!

What was the Paul Dubrule School like?

Incredible. Really. Before entering, I was quite introverted — I felt uncomfortable talking to strangers. And the school transformed me. The teachers are warm, the classmates too, and the atmosphere is serious without being cold.

There's no plastic, everything is clean, you can feel the values are real. And then I discovered French cuisine! I loved it. I'm so grateful to Mr. François and the whole team.

And the Anjali, how did you get there?

It was my teacher who directed me here. I would have liked to continue my studies, but circumstances didn't allow it. He told me: "Start by working, experience will teach you as much as books." I followed his advice and I don't regret it at all. The atmosphere here is very much like the school's — it put me at ease right away.

What exactly do you do at the Anjali?

I'm an F&B assistant, but in reality I do a bit of everything: dining room service, bar, reception, cash register... The team helps each other a lot. If someone is overwhelmed on the terrace, we go. That's how it works. And I love it!

Some customers can be difficult sometimes?

Sometimes, yes. But I've learned to listen, to understand what they really want. And when you can't meet a request, you accept it calmly. That's part of the job. You learn all the time.

And outside of work, what do you do?

I go home to my family! I finish at 2 p.m., so I have time to prepare dinner for them every day. In the evening, I walk with a friend, we like to stroll. And sometimes I watch movies on my phone before bed. It's a simple life, but I feel good in it.

In ten years, where do you see yourself?

Manager, first. Really understand how a restaurant works, manage a team, build customer loyalty. And after — if all goes well — open my own restaurant. Not a hotel, a restaurant. I love cooking, I love feeding people. But for now, I'm focusing on my career. There's still so much to learn, and I love that!

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The Anjali Hotel: The Art of Khmer Hospitality

The Anjali Hotel is one of those Siem Reap addresses that make a difference. A human-scale boutique hotel, just minutes from the Angkor temples, it offers an intimate and refined experience, far from mass tourism. Its restaurant, attentive to product quality and every detail of service, is precisely the kind of place where a young professional like Naphorn can thrive.

Anjali — whose name comes from Sanskrit and refers to the gesture of joined hands in offering — embodies a philosophy of sincere and respectful welcome. A philosophy that Naphorn has clearly made her own, with all her energy.