What were your favorite foods growing up?
Pasta, ramen noodles, burgers, and eggrolls.

When did you decide you wanted to be a chef?
2005.

Where and when did your career in food begin?
At The Elephant Walk in Boston in 1997.

If you didn't become a chef, what would you be?
A marine biologist/photographer.

Who/what has shaped your cooking the most over the years?
My mom.

How would you describe your cuisine?
New Cambodian.

What influences your cooking style and particularly the menu at your restaurant?
Different cultural spices and techniques.

What are your favorite culinary weapons in the kitchen?
A blender.

What is your favorite secret ingredient?
Honey.

What is the one rule or value you try to instill in all of your staff?
Honesty to oneself.

What qualities do you look for when hiring cooks for your restaurant?
Honesty and hard work.

If I'm trying to watch my weight and I'm eating at your restaurant, what am I ordering to eat?
Roasted beets.

What was the most challenging meal you had to make? Why?
Anything for my mummy, she's picky.

What is your least favorite food?
I don't have one, I eat everything.

What is your beverage of choice?
Lagavullin 16 year old Whisky on the rocks with a splash of soda.

What do you eat when you are home?
Pasta prepared all different ways with whatever ingredients I have on hand.