From Cambodia to France and Vietnam, Chef Sakal Phoeung has built a remarkable journey defined by passion, precision, and cultural storytelling. His cuisine celebrates French techniques while honouring Vietnam’s regional diversity, making him both a mentor to young chefs and a leading voice in shaping the country’s fine dining landscape.
Chef Sakal Phoeung’s career is a story of crossing cultures and shaping dreams through cuisine. Born in Cambodia and raised in France, he embraced the discipline of classical French training before arriving in Vietnam in 2000. What began as a professional chapter soon became a lifelong calling: to connect people, places, and traditions through food.
His early ambition was simple yet bold—to one day lead the kitchen of a five-star hotel and have the freedom to create. That ambition took root at Sofitel Saigon Plaza, where he rose to Executive Chef, refining not only his technical mastery but also his leadership. The journey continued with the creation of celebrated restaurants such as Le Corto and P’ti, where his approach to blending French culinary artistry with Vietnamese ingredients earned wide recognition. A highlight came in 2016, when French President François Hollande dined at Le Corto during his official visit, experiencing a menu that embodied this cultural dialogue.
Over time, his philosophy evolved beyond technique to embrace storytelling. For Sakal Phoeung, fine dining is not defined by ornate plates or luxurious settings alone, but by a harmony of flavours, emotions, and narrative. Each dish becomes a chapter—rooted in Vietnam’s terroir yet interpreted with creativity and international perspective. From Long An duck and Phú Quốc pepper to H’Mông black chicken and Cà Mau crab, his menus reveal both respect for seasonality and a desire to give local ingredients the global stage they deserve.
Travel has been both inspiration and research. Journeys from the Mekong Delta to Hà Giang, from Sa Pa to Phú Quốc, have deepened his understanding of regional diversity, with each destination offering new ideas that find expression in his creations. Signature dishes, such as the playful Corto’s Cigar dessert, reflect his gift for fusing cultural heritage with innovation.
Today, as President of Les Disciples d’Escoffier Vietnam and Bocuse d’Or Vietnam, Sakal Phoeung extends his influence beyond the dining room. He mentors young chefs, champions high standards in sourcing and technique, and advocates for Vietnam’s place on the global culinary map. More than a chef, he is a storyteller, reminding us that every region carries its own flavour—and every flavour its own story.