Our Chef de Cuisine Khamla Vongsakoun is originally of Laotian decent. His family moved to Colorado when he was two where he stayed until his early 20’s when he left to develop his talents in the culinary arts. With his diverse background, and a sincere passion for cuisine, Chef Khamla brings to the table innovative ideas about food and an appreciation of the basics. His talent as a chef which has been cultivated both at home and within some of the finer restaurants in Las Vegas is apparent in the dishes he creates. He was executive Sous Chef at Micheal Mina's until he moved to Philadelphia and became Executive Sous Chef at Buddakan. His eclectic style of cooking paired with his understanding of quality ingredients and exceptional execution is a perfect fit for Sampan.
Five words to describe yourself: shy, passionate, funny, balanced, work-a-holic
Five words to describe yourself: shy, passionate, funny, balanced, work-a-holic
What is the one thing that people would be surprised to learn about you? That I'm a mountain hippie (a snowboarder) at heart.
If you could do anything else but this, what would it be? I would be a professional golfer… I enjoy it very much, if only I was good at it.
What is your favorite style of cooking? New American- I love using quality ingredients that speak for themselves.
What is your favorite thing to cook? Fish- more difficult and playful cooking. Uses less heavy ingredients. Can incorporate a lot of different ingredients
What is your favorite food to eat? Vietnamese food, especially pho.
What started your passion for the food industry? I started as a pot washer, in an Italian restaurant and soon got promoted to dishwasher. The chef noticed how I would observe at all the cooks and asked me why? I explained to him that I was fascinated and told him that I had memorized every plate and how to make it. He put me on the line and eventually offered me a job as assistant kitchen manager. After a while there I moved to Vegas with my brother who was a chef. He was the person who really taught me how to cook.
What is your earliest memory of food? Sitting around with my entire family on bamboo mats eating and fighting with my siblings for the food. My mother made Blood gelatin with pork blood, fish sauce, and herbs and I vividly remember eating it.
What is your favorite thing about Sampan? I really appreciate how playful the menu is and that there are no rules. I can get away with almost anything, which in most Asian restaurants, you cannot. We serve everything from Swedish fish soft serve ice cream to raw fish and it still makes sense.
Who in this industry is your inspiration? My brother, Lam. He was my mentor in Vegas. He was able to direct me in a management style that I now use. It's important to be balanced in a restaurant to be successful.
What is the best thing you've ever ate? It was New York at Casa Mono. It was braised cock comb- the skin of the roosters head. It was in a red wine braise and was amazing.
What makes a perfect meal? The company- You can have great food, but not enjoy it as much as with friends.
