Chef Chuon Sokheng: Redefining Culinary Excellence at Kep West

Nestled along Cambodia’s picturesque coastline, Chef Chuon Sokheng is crafting a culinary legacy at Kep West. As the Executive Chef overseeing The Wave restaurant, Knai Bang Chatt Resort, and other food-related events, Chef Sokheng brings over two decades of experience to the table. His journey from humble beginnings to becoming one of Cambodia's most respected chefs is a testament to his passion, creativity, and commitment to excellence.

Chef Sokheng (On the right) Preparing Plates for Large Group At Crab & Co. Kitchen

A Culinary Journey Rooted in Passion

Chef Chuon Sokheng’s career began in 1999 as a dishwasher at Raffles Hotel Le Royal in Phnom Penh. Over the years, he honed his skills at prestigious establishments like Sokha Beach Resort and Independence Hotel & Spa in Sihanoukville. By the age of 26, he had already earned the title of Head Chef. His career highlights include roles at NagaWorld Phnom Penh, CBM Group, and HGB Group, where he developed expertise in international cuisines and modern kitchen management.

His time as Executive Chef at Cambodia Air Catering Service (CACS) further refined his culinary artistry. Today, at Kep West, Chef Sokheng combines his extensive experience with a deep love for local ingredients to create a dining experience that celebrates Cambodia’s rich culinary heritage.

The Philosophy Behind the Food

For Chef Sokheng, cooking is more than just a profession—it’s an art form. “The secret is to love your job and treat cooking as an art,” he says. He emphasizes the importance of passion and creativity in the kitchen, constantly experimenting with new dishes while staying true to traditional flavors.

Crafted Specialty at Crab & Co. Restaurant in Kep West

Chef Sokheng takes pride in using fresh, locally sourced ingredients, particularly Kep’s renowned seafood. “It’s not about creating something entirely new; it’s about enhancing the quality of local cuisine,” he explains. His menus are thoughtfully designed to be balanced, nutritious, and suitable for a diverse clientele.

Challenges and Triumphs in the Kitchen

Running multiple kitchens comes with its challenges, particularly staffing shortages and the high demands of daily operations. However, Chef Sokheng credits his success to meticulous planning and teamwork. “We prepare weeks in advance for events and functions,” he says. His leadership style focuses on training and empowering his team to maintain high standards in both food quality and customer service.

Creativity Meets Tradition

Innovation is at the heart of Chef Sokheng’s culinary approach. He enjoys reinventing classic dishes with a modern twist, such as his personal take on bouillabaisse—a bold move that earned rave reviews from guests. At The Wave restaurant, he has elevated seafood barbecues into an unforgettable dining experience that many consider the best on Cambodia’s coast.

A Vision for Kep West

Chef Sokheng envisions Kep West as more than just a resort—it’s a destination for culinary excellence. “We are committed to making Kep West a thriving resort and an innovative culinary destination on Cambodia’s coast,” he says. His dedication extends beyond the kitchen; he personally greets guests at their tables to ensure they have an exceptional dining experience.

Conclusion

Chef Chuon Sokheng’s journey from washing dishes to leading one of Cambodia’s premier culinary teams is an inspiring story of perseverance and passion. Under his guidance, Kep West is not only redefining coastal dining but also positioning itself as a must-visit destination for food lovers seeking authentic Cambodian flavors with a modern twist.