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Pov Sopheak

Today I wear the executive chef's toque and mantle easily on my head and narrow shoulders, taking over from uber chef Alain Darc was not easy but was made easier by the two months Thalias arranged for me to work with two top restaurants in France. I worked and learned about new technique that have been the root cause of a Cambodian Kitchen revolution. A cooking method known as sous-vide (French for Under Vacuum). It involves putting raw food in a vacuum-sealed plastic pouch then submerging it in an agitated water bath that is kept at the final temperature you want to serve the food!

Pov Sopheak, Head Chef, Topaz