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Pov Sopheak

Today I wear the executive chef's toque and mantle easily on my head and narrow shoulders. Though taking over from uber-chef Alain Darc was not a simple task. Thalias made it easier by sponsoring two impactful months of study in France. Working at a duo of top restaurants, I learned valuable new techniques. Including a cooking method known as sous-vide (French for "under vacuum"). This technique has been the root cause of a Cambodian Kitchen revolution. It involves putting raw food in a vacuum-sealed plastic pouch. The sachet is submerged in an agitated water bath. The liquid is then kept at the final temperature that you want to serve the food!

Sopheak Pov, Head Chef, Topaz