Chef Nak's Short Biography

Ros Rotanak, widely known as Chef Nak, was born in Phnom Penh into a family with deep culinary roots.
From an early age, she developed her passion for cooking by helping her siblings while her mother worked as a vegetable vendor. This early exposure to selecting fresh, high-quality ingredients became the foundation for her culinary journey.
Today, Chef Nak is a celebrated figure in the culinary world, dedicated to preserving and reviving Cambodia's rich
gastronomic traditions. In a country where decades of conflict nearly erased its culinary heritage, Chef Nak has become a cultural beacon, inspiring a new generation of Cambodians both locally and globally.

She is the author of two acclaimed cookbooks, Nhum and Saoy, the latter earning the prestigious title of
"Best Cookbook in the World 2023" by the Gourmand Book Award.

Beyond her role as a chef, Chef Nak serves as an ambassador for Cambodian cuisine,
bridging her homeland’s culinary traditions with the global community. Through intimate
dining experiences, engaging cooking classes, and luxurious homestays in her restored
historic home, she shares the vibrant flavors of Cambodian cuisine with the world.
Chef Nak’s work extends beyond artistry, emphasizing the connection between food,
health, and community. Through collaborations with organizations like UNICEF, the FAO,
and the World Bank, she champions healthy cooking, food safety, and cultural pride,
particularly focusing on families and children.
Her contributions have gained international recognition, with features in The New York
Times, BBC, Condé Nast Traveler, Travel+Leisure, Robb Report, and more. Chef Nak’s
mission is not only to preserve Cambodia’s culinary heritage but to elevate it on the global
stage, celebrating the country’s rich identity and timeless flavors.