W Coffee Talk Chef Sakal Phoeung: "Every region in Vietnam has its own story that I want to incorporate into my cuisine"

Born in Cambodia, Sakal Phoeung spent most of his teenage years in France honing his culinary skills before fate brought him to Vietnam for the first time in 2000. Chef Sakal Phoeung's decades-long journey in the S-shaped country has gone beyond the borders of the kitchen: he inspires and educates young talents to elevate Vietnamese cuisine to the world.

From young age, Sakal Phoeung loved to see how people enjoyed his food. By the time, he decided to study culinary arts. Inspired by his first teacher, Sakal nurtured the ambition to become a recognized chef in a restaurant of 5-star hotel, having his own kitchen to unleash his culinary creativity, and most of all, to bring joy to everyone.

And Sakal Phoeung has devoted his entire youth to making that dream come true. He worked as a chef at the 5-star hotel - Sofitel Saigon Plaza, then continued to open Le Corto and P'Ti restaurants with the like-minded companions. Sakal Phoeung also brought joy to many diners at his own restaurant, including a special guest: François Hollande - President of France who dined at Le Corto during his 2016 trip.

How has your culinary philosophy changed since you first started in the culinary world?

When I first started, I focused on perfecting cooking techniques and staying true to traditional French recipes. Over time, my philosophy evolved. I realized that cuisine is not just about recreating dishes but also about storytelling, evoking emotions, and connecting with diners. Now, I emphasize creativity, cultural fusion, and honoring local ingredients in every dish.

What is your opinion on the trendy seasonal tasting menus serving at some fine dining restaurants recently?

I believe it’s a fantastic trend as it not only celebrates the natural qualities of ingredients but also helps restaurants reduce their environmental impact. Seasonal menus bring freshness, uniqueness, and give diners a reason to return. By respecting the seasons, dishes achieve their highest quality.

Fine dining has become popular in Vietnam. So, apart from luxurious space, sleek utensils and eye-catching dishes, what defines a fine dining restaurant? Are there any specific standards to be considered a restaurant serving “haute cuisine"?

Fine dining is not just about the surface elements but the cohesiveness of the entire experience. From service quality, staff knowledge, to the stories behind each dish, everything must align. A “haute cuisine” restaurant must ensure creativity, mastery in techniques, exclusivity in the menu, and deliver emotional value beyond expectations.

Can you share more about the French President François Hollande’s private dinner at your restaurant? What dishes did the President have and most satisfy with?​

It was a great honor for me and the team at Le Corto. President Hollande enjoyed dishes that combined the essence of French cuisine with local ingredients, notably the Guinea fowl cooked at low temperature. He particularly appreciated the balance of flavors and the meticulous presentation. It was a memorable moment and a motivator for us to continue innovating.

You are known to be a passionate traveler. I noticed that the menu of Le Corto restaurant uses local ingredients such as Long An duck, H'Mong black chicken, Quang Nam rum, Ca Mau crab, Phu Quoc pepper. So which regions of Vietnam have you traveled to and explored, and which place left you with the most memories and inspiration for your cuisine?

I’ve explored many regions, from the Mekong Delta and Central Highlands to the northern provinces like Hà Giang and Sa Pa. However, Phú Quốc left the strongest impression on me. Its incredible ingredients, such as pepper, fish sauce, and seafood, have greatly inspired my dishes. Every region in Vietnam has its own story that I want to incorporate into my cuisine.

Besides the local flavor, do you think the quality of Vietnamese ingredients meets the high demands of fine dining kitchens?

Absolutely. Vietnam boasts a diverse range of premium ingredients, from seafood to unique spices. However, consistency and standardization need improvement. With proper investment and collaboration between suppliers and chefs, Vietnamese ingredients can meet the highest fine dining standards.

Some of the dishes on Le Corto's menu are inspired by Paul Bocuse and Alain Passard. What do these famous chefs mean to you personally?

They are culinary icons who inspire me not just in techniques but also in approaching cuisine as an art form. Bocuse represents perfection in tradition, while Passard showcases innovation, especially with vegetables. They remind me that passion and creativity are the heart of a chef's journey.

Honestly, I am very impressed with your Corto's Cigar, which brings together cultural influences such as Cuban cigars, Quang Nam wine, Dak Lak coffee and your own creativity to blend these aspects. Can you share more about this dessert? What did inspiration come from, and how did you work to the final recipe?

Corto’s Cigar was born from the idea of connecting cultures through flavors. I was inspired by Cuban cigars and combined them with Quang Nam rum and Dak Lak coffee. The process involved many trials to find the perfect balance of flavors. This dessert is both a creative work and a tribute to cultural diversity.

As the President of Les Disciples d'Escoffier Vietnam and Bocuse d'Or Vietnam, a Senior Advisor to a restaurant in Vung Tau, and also, owner of two restaurants, how do you balance these responsibilities with the best quality?

I rely on building strong teams and training staff thoroughly. Each role I take on is supported by a capable team. Time management and clear standards also help ensure that every aspect of my work is handled efficiently without compromising quality.

As a president of many chef associations, how talented are Vietnamese young chefs from your viewpoint? What makes them stand out from the previous generations?

I’m impressed by their dynamism, creativity, and willingness to experiment with new flavors and techniques. They approach cuisine with a modern mindset and have a boldness that was less common in previous generations. With the right guidance, they will elevate Vietnamese cuisine globally.

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