FROM SLUM KID TO HEAD CHEF

2. Photographer and Humanitarian Hannes Schmid found you on the streets and gave you a job in the kitchen. How did you know how to cook as your talent was noticeable even then?

I started cooking in a very simple way. I only knew what my mother taught me – basic home cooking. Nothing special. Then Mr. Hannes Schmid, who started Smiling Gecko and Farmhouse Resort and Spa, found me. I didn’t even know I was good at cooking.

One day, just by chance, I helped in the kitchen to prepare food for Hannes’ guests. I didn’t think I was talented; I was just trying to help. I used what I remembered from cooking with my mother and made those dishes. That’s when people, and even I, started to see that maybe I had a talent for cooking. After this, Hannes helped me get a passport and sent me to Switzerland to study at the Hotel Fachschule Lucern. That’s where I really started to think about cooking as my career. It all began so unexpectedly, but it changed my life.

3. You went on to train under a host of talented chefs and you worked hard, and life has brought you to the Michelin Star realm of Andreas Caminda. What did you learn from him in terms of cooking and food and life?

Working with Chef Andreas Caminada was a transformative experience in my culinary career. He taught me a lot about cooking and running a kitchen. In his restaurant, Schauenstein, we focused on using fresh ingredients from the farm and making dishes that taste great.

Andreas believed that the flavour of the food was more important than how it looked on the plate. This is the mantra that I have kept as I develop my cooking profile. The main goal is to make sure every guest had a great time eating our food. Sarah, Andreas’s wife, was also important in my cooking journey. They had a programme through their foundation, UCCELIN, where young chefs could learn for six months and then come work with us. This helped me start UN restaurant at the Farmhouse Resort and Spa, which became very popular in our country. Some people even think it’s one of the best in Asia.

4. Cambodia has a fascinating history spanning thousands of years from the riches of Angkor to the dark days of the Khmer Rouge to modern industrial growth. How has your country’s cuisine evolved?

Khmer cuisine, once the root of Asian food, didn’t develop much after the Khmer Rouge period. Now, young chefs in Cambodia are trying to revive its authentic flavours in a modern presentation.

5. And now as Head Chef of the two restaurants at Farmhouse Resort and Spa you want to show the world New Khmer Cuisine. How does this cuisine compare to traditional or classical Khmer food?

New Khmer Cuisine is rooted in traditional Khmer culinary traditions. We preserve the authentic flavours by utilizing locally-sourced ingredients while presenting them in a creative manner. Additionally, we incorporate modern culinary techniques to extract the best possible flavours from our ingredients. Our seven-course fine dining experience takes diners on a remarkable taste journey and is currently being served at the UN fine dining restaurant, which is renowned as one of Cambodia’s finest dining establishments.

Furthermore, we take pride in crafting special dishes with unique presentations at our Chef’s Table in a private kitchen. Here, my team and I prepare our creations in full view of guests, allowing them to witness the highest level of New Khmer Cuisine while savouring the exquisite flavours.

6. You’re a mother of 2 children since a young age. What has your life as a successful chef been able to give them that you never had as a child?

I aim to provide them with a good education, which I couldn’t have when I was young. Education is vital for them to live their dreams. I’m thankful to Smiling Gecko’s School project for offering my children the opportunity to study in a high-standard and comprehensive education programme.

7. What is your favourite Khmer food sold on the streets and what are your favourite Khmer ingredients?

In Khmer cuisine, taste is everything. It’s a journey through nature’s wonders. My favourite ingredients are those that bring out the unique flavors of Cambodia. I love using lemongrass, kaffir lime, galangal, ginger, and fingerroot. These give a special taste that you can’t find anywhere else in the world. Fish sauce and fish paste are also key for that authentic Khmer flavour, along with coconut and fresh herbs from the garden. I always try to use local ingredients. At Farmhouse Resort and Spa, we’re lucky to have our own farm where we grow organic products, and we also get ingredients from the nearby community.

My favourite Khmer food is Amok fish, a mousse-like steamed fish curry with coconut milk and herbs. It’s not just a dish; it’s a part of our rich history, going back thousands of years. This is the same dish I learned to cook from my mother. Whenever I make Amok fish, especially for guests from other countries, I hope they can feel the same warmth and love that I felt eating my mother’s cooking. It’s more than just food; it’s a taste of our culture and history.

8. How do you relax after a hard day at work?

After a long day at work, I find peace in my roots – my people, our culture, and the Khmer cuisine. We come from humble beginnings, many of us with tough pasts. Now that I’ve found a better life, I think it’s important to give back.

At my restaurant, I work with a great team of 24 local chefs. I teach them what I know, hoping they’ll become great chefs too. When I’m not in the kitchen, I love going to the villages. I spend time talking and laughing with the villagers, sharing moments. Helping them in whatever way I can. It’s these simple moments that really help me relax and feel connected.