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Hi, I’m Chef Sokun.
Sokun Soy

I create modern, flavor-forward menus inspired by Southeast Asia, Thai, Cambodian, and international cuisine—crafted with care and meant to be shared.

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I cook across cultures to bring people together around bold, comforting flavors.

I’ve been cooking since I was a teenager, and after moving to Canada I kept building my career in professional kitchens—from line cook to chef de partie, sous chef, and chef.

Before culinary school, I explored many cuisines including Chinese, Korean, Southeast Asian, Thai, Cambodian, Vietnamese, and Lao. I later completed a DEP in Professional Cooking with a focus on Canadian and international cuisine, and I’ve worked as chef de partie across stations like garde manger, grillades, and poêles, as well as in authentic Thai cuisine.

Cooking is my passion—an art of sharing effort, care, love, and affection through delicious meals for body and soul.

What you can expect when you dine with me

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I cook with passion and purpose

For me, cooking is a passion and an art of sharing—bringing together effort, care, love, and affection to create delicious meals for both body and soul.

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I learned through tradition, training, and real kitchens

I learned to cook through family and tradition, on the job, and through self-study using YouTube, cookbooks, and online resources—always refining my skills with guidance and influence from chefs I’ve worked with.

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I stay organized, adaptable, and guest-focused

My kitchen philosophy is practicing, organizing, measuring, adapting, and satisfying guests, and I especially enjoy catering from my studio kitchen and dining room.

Stories and testimonials