Cover More than simply a place to build his culinary career, Vietnam—with all its vibrancy, warmth and cultural richness—has become a second home for Chef Sakal Phoeung.
More than simply a place to build his culinary career, Vietnam—with all its vibrancy, warmth and cultural richness—has become a second home for Chef Sakal Phoeung.
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More than two decades ago, when Sakal Phoeung first set foot in Vietnam, he could hardly have imagined it to become such a constant presence in his life.
Sakal Phoeung is a natural food storyteller. What sets him apart is the way he embraces local culture: not imposing, nor overpowering, but blending gently. He sees Vietnam as fertile ground for nurturing the dream of sustainable cuisine; a place where he is free to create and to contribute as both a chef and a source of inspiration. Given the opportunity, Sakal hopes to bring the values he has honed in Vietnam—mentorship, sustainable development and creativity—to help elevate Cambodian cuisine onto the international stage. For Sakal Phoeung, food is the purest language of culture.
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The roots of a kitchen-loving soul
Above Sakal carries with him the spirit of perfectionism and the high standards of French gastronomy
Sakal carries with him the spirit of perfectionism and the high standards of French gastronomy
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Born into a Cambodian family and raised in a French culinary tradition, Sakal grew up with a deep passion for food from an early age. Yet it was not until he formally entered the professional kitchen that he truly understood what it meant to “live in the kitchen, breathe in the kitchen.”
From his early years training at prestigious Michelin-starred restaurants in France, to his ventures across Asia, Sakal carried with him the spirit of perfectionism and the high standards of French gastronomy, while learning to listen to each culture he encountered. When he first arrived in Vietnam in 2000, he did not imagine he would remain for long.
“I feel like I belong here. Vietnam has captured my heart since the first day I arrived,” he tells Tatler. “Not just as a chef, but as someone living true to his values. The rich culinary heritage, the vitality of the people and the celebration of culinary culture here made me believe Vietnam is the ideal place to build a career. But more than just a profession, Vietnam welcomed me like a second home. It gave me the opportunity to cook with emotion, with love and with an understanding of local ingredients.”
Food is the truest expression of culture.
Having lived in Vietnam for more than 20 years, the greatest challenge Sakal has faced in his culinary journey has been balancing tradition and innovation: bringing the finesse of French cuisine to Vietnam, while honouring local tastes. The journey to encourage diners to experience premium ingredients and embrace the fine dining culture has been long, yet deeply rewarding. His perseverance is rooted in passion, resilience and adaptability. Over the decades, Sakal has continually researched, combined and refined, moving from classic French techniques towards a natural harmony with Vietnamese ingredients. More than fusion, it is a seamless, patient blend. “Vietnamese cuisine has a freshness and complexity that is second to none. I learnt to respect minimalism, letting the ingredients tell their own story,” Sakal shared.
He worked at the Sofitel Metropole Hanoi, later serving as head chef at the Sofitel Saigon Plaza for many years. Yet for Sakal, that journey was never a final destination. It was a process of professional growth; the sleepless nights in the kitchen, the tireless efforts not only to deliver fine dishes but also to foster the spirit of teamwork. His career extends beyond the confines of luxury kitchens. His own creation, Le Corto, is a testament to his belief in leadership through action, close collaboration with his team, and an enduring commitment to evolving with the industry.
“I choose Vietnam, and I want Vietnam to choose me too”
Above Le Corto restaurant, where Sakal Phoeung builds on authenticity, quality and storytelling
Le Corto restaurant, where Sakal Phoeung builds on authenticity, quality and storytelling
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In 2016, Sakal launched Le Corto restaurant as a tribute to the French culinary heritage he had been taught, while also expressing his own distinct philosophy of fine dining. As a foreign chef in Vietnam, Sakal recognises that one must welcome new influences in order to adapt to the ever-evolving global culinary landscape. Yet how to maintain a sense of identity while satisfying contemporary tastes? For Sakal, the answer lies in the skilful combination of sophistication, quality and the art of storytelling: timeless values that remain unchanged. These principles are also at the heart of Le Corto.
“I maintain pure French techniques and philosophy, but combine them with Vietnamese ingredients viewed through a French lens. This way, we preserve the essence of France while making the dishes more accessible to today’s diners. French cuisine does not need to be rigid; it must respect its roots while embracing global trends.”
Le Corto is part of his personal journey. Alongside P’ti Saigon, a culinary space in Thao Dien where Western luxury meets the openness and spaciousness of Vietnamese culture, also founded by Sakal, it is a place where he freely explores his creative instincts. A dream long cherished, Le Corto offers a space where he no longer needs to compromise between creative passion and operational constraints. In the warm light, among refined tableware, each plate—whether foie gras, dry-aged duck breast, beef in wine sauce, or exquisite seafood such as Brittany blue lobster—is presented as a work of art, beautiful and rich with stories born of fire and flame. Alongside these are dishes infused with Vietnamese character, such as H’mong black chicken and beef tenderloin with Phu Quoc pepper sauce, conveyed through his own culinary language. They could evoke memories of a southern French summer, inspiration drawn from Vietnam’s bustling early morning markets, or simply an evocative conversation with a familiar diner.
Above Pan-fried foie gras, apple mille-feuille cooked with red wine, mango and port wine sauce
Above Habanos chocolate “cigar” with chocolate mousse
Pan-fried foie gras, apple mille-feuille cooked with red wine, mango and port wine sauce
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Above Smoked eel pillow—tuna tartlet—slow-cooked egg with cheese espuma
Above Slow-cooked scallops, salmon roe, taro root, dashi butter sauce and smoked eel foam
Smoked eel pillow—tuna tartlet—slow-cooked egg with cheese espuma
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“Le Corto is where I can be myself,” he shares. Here, Sakal Phoeung is not only a chef, but also an inspiration—a leader of a young team and the builder of a community that celebrates living slowly and savouring every moment. As Chairman of Escoffier Vietnam, he remains committed to organising networking initiatives, offering opportunities to others and mentoring the next generation of chefs, those he believes will help shape the future of Vietnamese cuisine.
This drive is deeply personal. Having grown up in modest circumstances, Sakal knows the transformative power of opportunity. On his journey, he was fortunate to be guided by masters, and now in Vietnam, he seeks to pass on that gift. Whether through training young chefs, working alongside local farmers, or encouraging the growth of his team, he believes firmly in the power of uplifting others. It is not only a professional ethic; it is a way of life.
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“I am French of Khmer origin. But today, I am part of Vietnam. When I cook a dish with Vietnamese ingredients, I am not just cooking; I am living with this land, with its people,” he says.
For him, the culinary journey has never been simply about technique or fame. It is a quest to find harmony between self and place; between roots and the present. And Vietnam, in its quiet way, has become the land where Chef Sakal Phoeung found himself.
Above Le Corto restaurant space: “Le Corto is where I can be myself”
Above Le Corto restaurant space: “Le Corto is where I can be myself”
Le Corto restaurant space: “Le Corto is where I can be myself”
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In response to the final question in our conversation on looking to the future—what legacy he hopes to leave for Vietnamese cuisine and the younger generation of chefs—Sakal smiles gently: “I hope to cultivate a culture of passing on the profession, sustainability and excellence. I want young chefs to understand that cooking is not merely about following a recipe, but about understanding flavours, appreciating ingredients and remaining endlessly creative.
“If we can inspire them to dare to break the mould while remaining true to their identity, that will be the most meaningful legacy.”
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