Chef Nak

Ros Rotanak, best known in Cambodia and the world as Chef Nak was born in Phnom Penh into a family with deep culinary roots. From a young age, she took on the responsibility of cooking for her siblings while her mother worked as a vegetable vendor at the market. This early exposure to the meticulous selection of vegetables, fish, and meat laid the foundation for her future as one of Cambodia’s most revered chefs.

Chef Nak is devoted to preserving, developing, and reviving the rich traditions of Cambodian cuisine. In a country where decades of conflict nearly erased these culinary traditions, Chef Nak’s work is a cultural revival, inspiring younger generations of Cambodians both at home and abroad. She is the author of two celebrated cookbooks: NHUM, which explores the vibrant world of Cambodian home cooking, and SAOY, a tribute to Cambodiaʼs royal cuisine, named Best Cookbook in the World 2023 by the Gourmand Book Award.

Chef Nak’s mission extends beyond culinary artistry. She is deeply committed to educating people on the intrinsic link between food and health. Her expertise has attracted collaborations with numerous prestigious organizations, including the Ministries of Environment, Tourism, Agriculture, and Fisheries, the World Bank, UNICEF, the World Food Program, the Food and Agriculture Organization FAO, and others. Through these partnerships, she advocates for healthy cooking and food safety, particularly focusing on the well-being of children and families. Chef Nak’s work has been recognized globally, with features in esteemed publications such as Travel + Leisure, BBC, The New York Times, Condé Nast Traveler, the Robb Report, and the Financial Times. Her journey is a testament to the power of food in preserving culture, fostering community, and nurturing future generations.