Chef Sotho Yem has worked in the culinary field for over 15 years. A native of Siem Reap, Cambodia, he found his calling to cuisine at a young age. He began his career in the hospitality industry as a kitchen steward back in 2002. Truly determined to become a professional chef, he then joined a 5 star luxury hotel in 2004 where he had the opportunity to learn different cooking techniques and hone his culinary skills through working with other Executive and Master Chefs. In 2009, he became an Executive Chef at a fine dining restaurant in Siem Reap, crafting ‘Asian-Western fusion cuisine’, a type of cuisine combining different elements of Cambodian and Western culinary traditions.
Known for his beautifully-prepared dishes and unique interpretations of local and authentic Italian recipes, Chef Sotho follows the fine-tuned tradition of using only the finest local produce and the freshest ingredients. In his current role as a Resident Chef at Navutu Dreams, Chef Sotho is in charge of menu creation as well as the culinary experiences offered at this Siem Reap’s only resort & wellness retreat. He leads Siem Reap culinary tours where he takes guests to an organic farm to pick their own greens and spices needed to prepare the menu for the day, a truly “one of a kind” experience.
Sotho Yem
“Working for Navutu Dreams has been a really great learning experience for me. I have learned more about the concept of wellness cuisine, creating healthy menus based on guests’ dietary requirements. Vegans, vegetarians and soon-to-become-ones are well-catered for, here at Navutu Dreams. “ said Chef Sotho.
1. What is your philosophy when it comes to food?
My philosophy when it comes to food is very simple. The guests have to be happy and satisfied with the food you are serving to them. They have to go through a delectable dining experience they will never forget.
2. Name your most Favorite dish on the menu? And why?
I actually love all. But if I had to choose only one, I think it would be “Sea & Earth” which is a combination of meat and seafood served with organic herbs and signature sauces. I like it because it is balanced. There’s explosion of flavor from the sea, land and earth.
3. Main considerations when it comes to choosing your ingredients?
I follow the refined tradition of using only the finest local produce and the freshest ingredients. At Navutu Dreams, we are committed to serving the freshest ingredients possible that are delivered daily to our kitchen, whether it is the produce from one organic farm we support, herbs and spices from our mini garden or eggs from the farmers down the road.
4. How do you see the growing demands for sustainable produce affecting the food world?
The world is changing so are the needs. I believe that the demands for sustainable produce will continue to grow these coming years. People are becoming more aware of the food they consume. They like to know how the produce is sourced out and where the ingredients come from. Sustainable eating now matters.
5. If you weren’t a chef, or in the food business, what would you be?
I have always loved cooking. But if I were not a chef, I think I would be an agriculturist since I love growing vegetables and herbs. I would also be a furniture maker. I love to do some wood work as well.
6. Do you have a memorable food experience that impacted you as a child or young chef?
I think when I first traveled out to Bangkok. I saw the local Thais that they would pick their greens and spices from their backyard and then cook them for lunch. It inspired me to stay true to authentic home-cooked recipes.
7. What do you enjoy most about being a chef?
I enjoy creating menus the most. I love to experiment with new flavors and plate up dishes in a sumptuous and creative combination. In addition, it feels fulfilling to see how happy your guests are after savoring the dishes you prepared for them – it warms my heart to see the smiles on their faces.
8. Other than creating good food, what are the most important qualities that make a successful chef?
Aside from creating truly good food, you should have the desire for improvement and self-development. You have to be updated with the latest industry trends which can be done through research.
9. If you had a choice of anything for your last meal, what would you choose to have?
It is difficult to say but I would choose to have sauteed vegetables with oyster sauce. I grow my own vegetables, so I’d pick from my backyard and cook them. That would be the last meal I would choose to have.
10. Do you have any tips for budding chefs or restaurateurs?
I have three tips. One is not to be wasteful. A good chef has to know how to use the ingredients without wasting anything. Two is to be innovative. You need to experiment with new flavors, ingredients and various cooking techniques. Last but definitely not the least, cook from your heart.
ADDRESS:
Navutu Rd, Krong Siem Reap 17251, Cambodia
PHONE: +855 63 964 864
WEBSITE: www.navutudreams.com