Sofitel Angkor Phokeethra Golf & Spa Resort

Crafting Menus with Care and Connection

With over 25 years of experience in Asia, I have spent seven years as Culinary Director at Sofitel Angkor Phokeethra Golf & Spa Resort. I have also served multiple times as Executive Chef at Sofitel Phnom Penh Phokeethra for culinary promotions and played key roles in the opening of Pullman Luang Prabang and as Executive Chef at Swissôtel Osaka Namba. My career spans 18 years in Bangkok, working with various hotel groups and restaurants.

Before incorporating different flavors into a menu, it’s essential to consider the nationality of the clientele at any given time of year, while always adding a local touch. High-quality ingredients are key, particularly organic fruits and vegetables. Supporting local farmers by sourcing ingredients locally is just as important.

Guests come for an experience—we must offer them a dream. The first meal of the day, breakfast, should be a balance of international, local and French cuisine. Our bakery selection includes over 100 products on the buffet. A satisfied guest is more likely to stay for lunch, enjoy a meal by the pool, or dine in one of our restaurants. Engaging with guests is key; you must be connected. Increasingly, I receive requests for surprise menus tailored to food allergies and dietary needs.

The Art of Presentation and Culinary Innovation

At Mouhot’s Dream, our gourmet restaurant, the menu is predominantly French. Many of our products come from France and beyond, though supply chains are sometimes affected by geopolitical issues. Nevertheless, presentation must always match the quality of the dish—visual appeal, aroma and even sound contribute to the overall dining experience. This philosophy extends across all our restaurants and includes the way we train and engage our staff.

Before incorporating different flavors into a menu, it’s essential to consider the nationality of the clientele at any given time of year, while always adding a local touch.

Listening to guests is essential because they seek a unique experience. That’s why we organize food and wine events and invite Michelin-starred chefs to create unforgettable culinary moments. Crafting the right atmosphere requires effort, but seeing the final result makes it all worthwhile.

Sustainability and the Future of Haute Cuisine

Sustainability has always been a priority in haute cuisine. Seasonal products not only cost less but also offer superior taste and quality. Client expectations have evolved, with younger generations increasingly leaning toward vegetarian and vegan cuisine. Once again, it comes down to using the best ingredients, valuing local farmers and maintaining honesty with both customers and suppliers. When you work with highquality ingredients and respect their natural essence, the results speak for themselves.

Above all, cooking is a passion. It is a craft learned every day, requiring adaptation, taste and attentiveness to both staff and guests. Reinventing tradition while respecting it is key— because, in the end, taste is everything.