Cambodian chef wins first prize at Paris international food expo
Hang Punreay / Khmer Times September 16, 2025
At the Village International de la Gastronomie in Paris, held from Thursday until Sunday, Cambodian chef Sao Sophak won first prize for his dessert, “Oeuf dans le nid” (Egg in a Nest).
The international culinary exhibition took place along the Seine River, near the Eiffel Tower, featuring participants from 62 countries and regions worldwide.
Cambodia showcased not only its cuisine but also cultural performances, including traditional singing, Bokator martial arts, Khmer classical dances, fashion shows by Cambodian beauty queens, and other cultural activities.
Cambodia’s Ambassador to France, Loy David, expressed pride in his country being chosen as the guest of honour at the international culinary exhibition. He noted that Cambodia displayed numerous local products, including Kampot pepper, Chanty mango seeds, mangoes, palm sugar, various traditional pastries, prahok (fermented fish paste), and Khmer sweets.
Chef Sopheak, together with the Siem Reap-based École d’Hôtellerie et de Tourisme Paul Dubrule, prepared Khmer dishes for international guests to experience and enjoy. The ambassador encouraged Cambodians to continue supporting local products.
Speaking about his journey, Sopheak said he had ventured into the culinary arts merely to earn an income. Over time, however, he began to appreciate the value of cooking, which he learnt through YouTube, Google, books, and international culinary programmes on TV.
He admitted that participating in an international competition is not easy as he has no higher education and does not speak English, but he believed that with effort and passion, anything is possible.
In 2024, Sopheak received the “Best Master Chef at The Best Awards, Singapore”. He was recently appointed “Chef Ambassador Sturia Caviar.” Before gaining recognition, he trained with prominent chefs in Siem Reap, initially focusing on Western-style dishes, then moving to modern and contemporary cuisine combining Italian and Khmer flavours.
SOURCE: Khmer Times, Cambodia, September 16, 2025
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