Cambodian Chef Takes Paris by Surprise at Culinary World Cup

Paris is no stranger to world-class cuisine, yet this month it was a Cambodian chef who stole the spotlight. Chef Sopheak Sao has won the top prize at the Private Chef World Cup 2025 in the French capital, a result that puts Khmer flavors squarely on the global map. The event ran at the International Village of Gastronomy from September 11 to 14 and challenged chefs from around the world to create three dishes from a set list of ingredients under the theme “Extending Summer.”

What exactly won the judges over

Sopheak’s menu stood out for its confidence and clarity. He opened with grilled watermelon lifted by fish sauce and dried fish, an appetizer that read playful and unmistakably Cambodian. His main course was a beef steak layered with Khmer aromatics and finished with a prahok and red wine sauce that felt both refined and honest.

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Dessert arrived as “Egg in Its Nest,” a panna cotta with lemongrass jelly and passionfruit coulis revealed in a cloud of liquid nitrogen. After the award ceremony he summed up his approach simply: “I wanted to show how Cambodian flavors could meet French traditions without losing their soul.”

Cambodia’s food story is changing

This win feels like a marker for where Khmer cuisine is today. For years it has lived in the shadow of better known regional kitchens. Now chefs across the country are leaning into ingredients such as Kampot pepper, coconut, local herbs and of course prahok, then presenting them with a modern touch. It is not fusion for the sake of it. It is Cambodia speaking in its own voice and inviting the world to listen.

Where to taste the momentum at home

If you live here or you are planning a trip, there has never been a better time to eat your way through the Kingdom. In Siem Reap, restaurants such as Mahob and Lum Orng anchor menus in local produce and seasonal ideas, while Cuisine Wat Damnak continues to show how thoughtful technique can highlight Cambodian terroir. Phnom Penh has its own rhythm, from night markets and riverside cafés to small kitchens that freshen up familiar plates. The point is to wander, ask what is in season and try something you have not had before.

A good moment to be curious

Chef Sopheak’s victory is not just a trophy story. It is a nudge to explore what Khmer food has become and where it is headed next. Step beyond the staples, book that table you have been hearing about, or follow the smell of a street grill you have never tried. There is a story on every plate, and right now Cambodia is telling it with confidence.