A very hands on person with a down to earth personality, Executive Chef Tim Pheak showcases his passion in the kitchen with his love for cooking as a strong foundation. He believes in leading by example with a “can do” attitude, always striving to be the best he can as a chef to achieve his goals through hard work and that good team work is of utmost importance. Full of pride in his Cambodian heritage, he is always looking for ways to promote Cambodian cuisine to the world at the same time learning cooking techniques unique to other countries thus being current in the fast changing culinary world.
Tim Pheak
1. What is your philosophy when it comes to food?
Jaya House philosophy is plastic free, healthy food is important for healthy living thus most of ingredient we use are organic and fresh.
2. Name your most Favorite dish on the menu? And why?
My most favorite dish is Samlor M’ju kroeung ( Kroeung sour soup ) because it is Khmer and I can make it in a unique way with a lovely sour and creamy taste.
3. Main considerations when it comes to choosing your ingredients?
Have to be fresh, fresh ingredient.
4. How do you see the growing demands for sustainable produce affecting the food world?
I believe this will only grow with the increasing awareness of pesticides and poison that’s used on many types of meat and fish! Healthy eating will soon become the norm hopefully!
5. If you weren’t a chef, or in the food business, what would you be?
I think I am one of lucky people with the skills necessary to be a chef and I love it the most but if I am not a chef or in the food business I believe I have what it takes to be a mechanic.
6. Do you have a memorable food experience that impacted you as a child or young chef?
A period of time as a young chef where I was under extreme amount of pressure from a chef I was previously working for.
7. What do you enjoy most about being a chef?
Cooking and creating unique food.
8. Other than creating good food, what are the most important qualities that make a successful chef?
Its not about just creating food, chefs have to be strong, hard working, passionate, a team player, multitask-er and decisive.
9. If you had a choice of anything for your last meal, what would you choose to have?
I would like to choose watermelon and dry fish. It’s in my upcoming menu which all Khmer people love to eat at home.
10. Do you have any tips for budding chefs or restaurateurs?
All the points as stated in my answer to question number 8.
ADDRESS:
River Rd, Krong Siem Reap, Cambodia
PHONE: +855 63 962 555
WEBSITE: www.jayahouseriverparksiemreap.com