Thalias & Gastronomy : Sao Sopheak, Cambodia’s culinary alchemist

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.

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