• How did your internship experience at the Ritz-Carlton in Kyoto, Japan, contribute to your professional growth?

I had the opportunity to work in a high-pressure environment alongside experienced professionals, sharpening my skills and learning new techniques. The exposure to Japanese hospitality and culinary traditions broadened my perspective and enhanced my adaptability, ultimately preparing me for the challenges of the industry.

• How did your education at ACAC prepare you for the opportunities that led to your full-time position at the Ritz-Carlton?

ACAC provided me with a solid foundation in culinary arts, emphasizing not only technical skills but also professionalism and teamwork. The hands-on training and mentorship I received prepared me to excel during my internship at the Ritz-Carlton. The curriculum’s focus on innovation and creativity empowered me to contribute fresh ideas to the team, making me a valuable asset to the organization.

• What are your future goals in the culinary industry, and how do you plan to continue your journey of success?

For now, I’m just thrilled to be joining the team at the Ritz-Carlton and look forward to further develop my skills in the Italian Restaurant where I will be employed. Beyond that, I aspire to explore different culinary cultures and techniques, perhaps even pursuing advanced certifications. And ultimately, my aim is to become a respected chef known for creating memorable dining experiences and inspiring others in the industry.

• Before graduating from ACAC last year, you did an internship in France. Can you tell us about how it influenced your culinary style?

My internship in France was an eye-opening experience. I had the opportunity to immerse myself in French culinary techniques and explore various flavors. It broadened my perspective and refined my skills, which heavily influenced the fusion style of Cambodian Chinese Cuisine I offer in my restaurant today.

• What inspired you to open your own restaurant, and how has it been since you launched it?

The inspiration behind opening my own restaurant stemmed from my desire to share my culinary creations with others. I wanted to create a space where people could experience the unique blend of traditional Cambodian and Chinese flavors. Since launching, it’s been an incredible journey filled with challenges and rewards. Seeing patrons enjoy my food and the positive feedback I’ve received has been incredibly fulfilling.

• What aspirations do you have for your restaurant and your culinary career in the future?

My aspirations for my restaurant are to continually innovate and refine our menu, offering guests new and exciting culinary experiences. I also aim to expand my restaurant’s reach, potentially opening additional locations in different cities. As for my culinary career, I aspire to continue learning and growing, perhaps even participating in culinary competitions or collaborations with other chefs to further elevate my skills and repertoire.

• You decided to further broaden your horizon and study restaurant and hotel management in Vietnam, please tell us more!

I love the world of hospitality and decided to further extend my knowledge in this field. Through the collaboration between the ACAC and the Imperial International Hotel College, I got the opportunity to enroll and receive a scholarship for the restaurant and event management program here in Vũng Tàu.

• What do you enjoy most about hospitality?

I enjoy hospitality for many reasons. First of all, it is so diverse that it seems to be the culmination of all the skills we can learn. This industry provides such a wide range of career pathways suiting every possible kind of skills and interests. And I love working with people, guests and colleagues, from different backgrounds and cultures.

Also, it’s an industry that is creative, innovative, fast-paced, service-oriented and offers you global opportunities.

• What are the top characteristics of being good at what you do?

I would say, good communication, organization, attention to detail, curiosity and willingness to learn. And of course, enjoy what you do. Hospitality usually comes with non-traditional shifts which can sometimes be tiring. Loving what you do will make those long hours fly.

• How did you get this job opportunity in Dubai?

During my studies at the Academy of Culinary Arts Cambodia I’ve got the change to do my second internship at the Jumeirah Mina A’Salam in Dubai. This internship was an excellent opportunity to build skills and grow network but especially, it turned into a full-time employment offer.

• What is your impression of Dubai for Industry Professionals?

While Dubai can be a little overwhelming at first, it is probably one of the most livable cities, being modern and safe, and offering a large range of world-class career opportunities. With plenty of high-end hotels and restaurants, it’s a great place to start your life as chef or hospitality professional in general.

• How do you envision your professional future?

My main goal is to further grow my skills and develop myself within the Jumeirah Group, achieving a manager position in the future. Further, I aim to travel around the globe, and learn the various types of cuisines, developing my own unique style of cooking.

• Why did you decide to pursue a career in hospitality?

I decided to pursue a career in hospitality because of the wide diversity of professions and the great opportunities within the industry. Also, we cannot live without food; therefore, there will also be a demand.

• As ACAC graduate, you immediately got hired by one of the most upcoming restaurants in town. What do you enjoy the most?

The team! I love working here because I’m part of an amazing team that works hard, has fun and is focused on continuous improvement. We are well guided and yet Head Chef Sopheak gives us enough freedom to express our creative side which is very important to me. I thrive on creativity.

• Do you have any advice to for new students coming into the industry?

Be open-minded. Don’t be afraid of trying new things and stay motivated to challenge yourself, further develop and accept new projects. Never stand still.

– How did the ACAC prepare you for your further studies in London?
During my ACAC internship in Spain, I discovered my interest in catering and events and I knew I wanted to go into that direction. The skills, knowledge, experience, and capabilities that I acquired during my study time, allowed me to become self-confident and determined to further develop into a true hospitality professional and take my career to an international level.

– What are the main subjects in your current Tourism and Events Management BA?
My current studies explore the relationship between tourism, events, and the wider environment, developing the skills you need to successfully evaluate and manage tourism and stage events in host destinations. Similar to the ACAC’s curriculum, the course is designed to provide practical elements with theoretical understanding.

– How is your life as a student in London?
London is a very diverse city which means that you meet with different cultures. You can mix with people from around the world and learn so much more than just what you are studying for your degree.

– Why did you choose to work in Dubai?
I’ve experienced Dubai during my internship at the ACAC and I was very impressed with the professionalism and the modern ambience in that city. Everything moves fast and there are so many opportunities to grow and make a career.

– And how did the ACAC help you to get prepared for the industry?
Looking back now, I especially appreciate the way the chefs taught us by putting us in high-pressure situations. They truly showed us how to survive in the real world. I’m not sure I would be able to survive in this industry if I didn’t have the training I received.

– What impact would you like to have as a chef?
Even though it is slowly changing, in Cambodia, being a chef is still often considered a low position. My goal is to bring Khmer cuisine to the world and at the same time to change my home country’s perception of chefs.

– What are your responsibilities as chef supervisor at the Marriot?
I’m responsible for the supervision of all the areas during the dinner shifts: The cafeteria for our employees, the main kitchen, commissary and butcher kitchen, room service, our pizzeria and our speciality restaurant, the Hana Polynesian Grill. I’m doing the orders, distribution of food products to the cooks, writing reports, budgets, and schedules, checking the mainline before service etc.

– What matters to you the most as you serve your guests?
Most of our guests are regular guests who have been staying with us many times over the past years, so it is very important for us to maintain consistent quality standards and anticipate their needs. The most important is to make them feel welcome and provide them with an exceptional experience.

– What are your future aspirations?
I would love to further contribute and develop myself within this company, achieving a corporate position.

– What do you enjoy most about running your own business?
Running my own business allows me to enjoy lifestyle flexibility because I can create my own schedule. And the personal satisfaction! For me, running my own business is the pursuit of a life-long dream. It allows continued personal growth, pride, and fulfilment.

– What challenges are you facing?
It requires a lot of time commitment. The freedom of working on your own time and having your own lifestyle is there but it is often sacrificed to ensure the business’ success. And you are running it at your own risk. Every day, you have to prove and improve yourself.

– What is your recommendation for a successful career?
Choosing the right path is never easy, but the biggest and most important steps are the ones that can change the course of your life. I encourage everyone to follow their passion and dreams and to remember that no aspiration is too big or too small.

– How did the ACAC Diploma benefit you?
Receiving the ACAC diploma has helped me to get hired at the Hyatt Regency on one hand, and on the other hand, I was able to make use of the credits and directly enter into the 2^nd year of my Hospitality Management studies at the Beltei International University.

– How do you balance work and study time?
Working in hospitality and studying at the same time is challenging and you have to organize yourself very well. Luckily, during my studies at the ACAC, I’ve learned how to have a plan, how to avoid time-wasting, priorities and be realistic. This is helping me a lot right now.

– What is your future aspiration?
My current goal is to advance my career within the Hyatt corporation and successfully absolve my BA degree. In a long-term perspective, I aim to contribute to the development of the tourism and hospitality industry in Cambodia and impact the future generation.

– How does your everyday work look like?
Different every day! Of course, there are a few procedures that remain the same each day but generally speaking our days at the Triple L Fine Dining are very diverse and require lots of flexibility and creativity.

– What do you like most about working at the Triple L Fine Dining?
I very much like this diversity I mentioned before. It never gets boring, and you learn new things every day. But I also really enjoy our performance as a team.  We are perfectly coordinated as a group and when I joined the team after my graduation, they helped me to further develop my confidence and work towards my career as a head chef.

– What’s your goal for the future?
I believe that as a professional in gastronomy I must be creative to provide innovative dishes to the diners, and one of my main goals is to invent new recipes.

– How is it to work at a fine dining restaurant?
I would say it is incredibly demanding but rewarding at the same time. You consistently need to perform on a high level as the standards for freshness and quality are non-negotiable. And it can be exhausting with long working hours and under high pressure. But it is also very fulfilling, and you will learn a lot.

– What have you learned?
Working at a high-end restaurant exposed me to a new world of flavours. I developed my palate and learned what high-quality products like good caviar or real truffle look like and how to use them. And of course, teamwork, discipline, and time management.

– What is your tip for an aspiring chef?
First of all, learn how to manage yourself before you try to manage others. Second, become a forward thinker – live for today, plan for tomorrow. And third, commit to learning something new every day.

– What’s your favourite memory from your time at the ACAC?
My favourite memory is related to the people at the ACAC. I found it was so easy to connect with people and make friends because we all share a love of food and of cooking. And the Chefs are all amazing, you feel comfortable asking any questions you have, and they all have so much knowledge.

– Now that you are working at a High-End Resort, what are your biggest challenges?
One of the biggest challenges we encounter here is working under high pressure. In an exclusive place like here, the guest’s experience has the highest priority. From the mise-en-place to the serving of the final dish everything has to be done fast and perfect.

– What did you learn out of that challenge?
To deliver quality under high pressure you have to practice, stay focused and know what you are doing. And good cooperation with your team is essential. And once you have everything under control and the operations are smooth you will feel like a winner.