Meet the chef: Pen Pov, the man behind JATI’s island kitchens in Cambodia

Pen Pov has become a notable figure in Cambodia’s culinary scene, serving as the head chef at JATI, a restaurant group that operates on Koh Russey and Koh Krabey islands. With a career spanning over two decades, Pov has played a key role in shaping the dining experiences at these luxury resorts.

Early Beginnings and Culinary Journey

Born in Kampong Cham province, Pen Pov began his culinary path at a young age. He started working in kitchens at the age of 17, initially taking on basic roles before moving up to more complex responsibilities. Pov’s early experiences included positions at several hotels in Phnom Penh, where he developed his skills in both Khmer and international cuisines.

Role at JATI and Island Operations

Pov currently leads the kitchen teams at JATI’s restaurants on Koh Russey and Koh Krabey. These establishments are known for their focus on fresh, locally sourced ingredients and a menu that blends Cambodian flavors with international influences. Pov oversees menu development, staff training, and daily kitchen operations, ensuring quality and consistency across both island locations.

Philosophy and Approach to Cooking

Pen Pov emphasizes the importance of using local produce and supporting Cambodian farmers. He believes that the foundation of a great dish lies in the quality of its ingredients. “We work closely with local suppliers to get the freshest vegetables, herbs, and seafood,” Pov said. He also encourages his team to experiment with traditional recipes, adapting them to suit the preferences of international guests while maintaining authentic flavors.

Challenges and Achievements

Managing kitchens on remote islands presents unique challenges, including logistics and supply chain issues. Pov has implemented systems to minimize food waste and ensure a steady supply of essential ingredients. Under his leadership, JATI’s restaurants have received positive feedback from guests and have become recognized for their commitment to sustainability and culinary excellence.

Looking Ahead

Pen Pov continues to innovate in the kitchen, seeking new ways to highlight Cambodian cuisine on an international stage. He remains dedicated to mentoring young chefs and promoting local culinary traditions. “I want to show the world what Cambodian food has to offer,” Pov stated.