Chef Prak Veasna is an accomplished Executive Chef and culinary leader based in Phnom Penh, Cambodia. With nearly two decades of progressive experience in high-end hospitality, international luxury hotels, and fine dining establishments, Chef Veasna has built a stellar reputation for culinary creativity, rigorous kitchen management, and operational excellence.
Recognized for his expertise in French fine dining, Western, Asian, and Japanese cuisines, he has shaped the menus and standards of some of Cambodia’s most prestigious dining venues.
Professional Experience
- Head of Executive Chef | Passion Group (October 2024 – Present)
- Directs culinary research and development (R&D) across the entire company restaurant chain, including the Little Duckling Restaurant (K-Mall), Aura Restaurant, Botum Hotel, and Champs Elysees Hotel & Suites.
- Oversees operational food and production costs, maintaining rigorous margin controls across associated frozen product and fine dining divisions.
- Head Chef | Palais De la Poste Fine Dining (April 2023 – October 2024)
- Spearheaded kitchen operations focusing on exquisite French fine dining, managing recipe standardization, food costing, and deep-cleaning protocols.
- Head Chef | Khema Flatiron, Thalias Group (July 2022 – March 2023)
- Managed daily operations, staff rostering, stock procurement, and hygiene regulations for a prominent establishment under the Thalias Group.
- Head Chef | Palais De la Poste Fine Dining (July 2019 – June 2022)
- Directed kitchen execution for high-end French gastronomy, leading staff training and inventory control.
- Executive Chef | Aquarius Hotel (December 2016 – July 2019)
- Formulated menus, managed food and labor costs, and led culinary teams specializing in Japanese, Western, and Asian fusion.
- Executive Chef | King Grand Suites Boutique Hotel (July 2014 – December 2016)
- Rapidly advanced from Head Chef to Executive Chef within six months, overseeing multi-cuisine outlets and establishing strict HACCP sanitation and kitchen safety protocols.
- Sous Chef | Sofitel Phnom Penh Phokeethra Five-Star Hotel (February 2010 – July 2014)
- Managed bakery, pastry, and specialized outlets including Fu Lu Zu (Chinese), Do Forni (Italian), and Hachi (Japanese), alongside completing an international training stint at the Sofitel Singapore Sentosa Resort & Spa (April 2012 – May 2013).
- Chef de Partie | The Shop Restaurant (February 2008 – January 2010)
- Began his professional hospitality journey as a steward, rising steadily through commis positions to lead Western and bistro food production.
Key Consultancies & Grand Openings
- Waterlink Bistro Restaurant (Grand Opening Setup, 2025)
- Yakiniku 51 BBQ Japan Food (Grand Opening Setup, 2024)
- Production Mekong.CL.K (Grand Opening Setup, 2022)
- The View Hotel (Grand Opening Setup, 2021)
Education, Certifications & Achievements
- Academic Background: Graduate of Hun Sen Svay Chhrom High School (2013) and undergraduate studies at the National University of Management (2013–2017).
- Culinary Training: Graduate in Western Food from the Global Cooking School (2015) under Principal Bae Yuongsoo; recipient of professional development certificates including Microsoft Office and Adobe Photoshop.
- Industry Accolades:
- Awarded the Professional Chef Award for Culinary Creativity and Excellence by the International Master Chefs Club (I.M.C.C.).
- Served as an official Judge for the Cambodia National Culinary Competition at Camfood + Hotel 2024.
