Our chef and founder Channy Laux was born in Cambodia and came to the USA as a teenage refugee in 1979. Not knowing a word of English, she worked tirelessly to achieve her American dream. After earning MS and BS degrees in mathematics and computer science, Channy spent 30 years working as an engineer in the aerospace and biotech industries. Longing to carry forward her mother’s legacy, Channy walked away from the security of the corporate world and dedicated herself to following her mother's footsteps of spreading love and sharing Cambodian food that brings joy to everyone involved. With this commitment, Chef Channy published her award winning memoir Short Hair Detention, and started Angkor Cambodian Food with the goal of providing quality Cambodian ingredients and culinary services in America. All of our sauces and pastes are made in the USA using all natural ingredients, no artificial color and no artificial preservatives. On the ten year anniversary of our company we created Angkor Chef to provide access to many recipes that Channy cooked with her mother, as well as some new and fun fusion dishes. Angkor Chef also provides a takeout menu, allowing our guests to sample the dishes prior to cooking them.