The future is yours to create: Heng Lyheang

Heng Lyheang is a passionate bartender from Cambodia whose journey into hospitality began with a spark of inspiration at a high school graduation party. Growing up in an NGO, he discovered bartending as a creative outlet and a way to connect with people from all walks of life. Today, he channels that early motivation into his craft, combining Cambodian ingredients, curiosity, and discipline to share his culture one drink at a time.

A little bit about me

Hi, I’m Heng Lyheang. I grew up in a poor family and lived at an NGO called Pour un Sourire d’Enfant for 11 years. One day, during our high school graduation party, there was a mocktail booth sponsored by Kofi Company and Monin. I stood in line, watching the bartender in his clean uniform, smiling as he made drinks. That moment stuck with me, it was the first time I thought, “Maybe I could be a bartender too.”

My favorite part of this job is creating new drinks and sharing them with people. There’s something really satisfying about turning an idea into a recipe and watching someone enjoy it. It’s a creative outlet, but also a way of connecting.

“This doesn’t feel like a job to me, it’s a daily routine, a part of my life. I also believe discipline is what keeps that passion strong and consistent.”

What makes me happy, both in my role and as a person, is meeting different types of customers and sharing experiences about drinks, culture, or even life in general. And of course, it feels good when sales go up because it shows people appreciate what we do.

What drives me is passion. This doesn’t feel like a job to me, it’s a daily routine, a part of my life. I also believe discipline is what keeps that passion strong and consistent.

How I approach my work

The most helpful advice I’ve been given is to remember that everything counts. There’s no such thing as failure, only lessons. And respect for the team is everything. Everyone plays a part in success, and we rise together.

For me to feel like I’m progressing professionally, it’s all about remembering what I’ve learned and applying it in my day-to-day work. I invest my own money in ingredients just to experiment. Attending F&B events and being surrounded by others in the industry keeps me inspired. When I get an idea for a drink and start imagining how it’ll taste, that’s when I know I’m on the right path.

Employers can motivate me by giving us chances to see the world. Letting us explore cocktail bars in other countries really opens our eyes to new styles and cultures. Masterclasses and industry events are also really important, they push us forward and help us grow.

Yes, I absolutely think brands are important supporters of the industry. They bring safety, trust, and opportunities. Their events and education sessions give us the tools to level up, and their belief in us fuels our creativity.

My experience in Campari Red Hands 2024

Representing Cambodia on an international stage was one of the greatest honors of my life. I didn’t win, but I faced my fears and did my best. I learned so much, not just from the competition, but from the amazing Campari team and my fellow bartenders. It was a beautiful experience I’ll always carry with me.

The energy in Milan had a huge influence on me. The city’s culture, speed, and history, it felt like I stepped into the past. It was my first time in Europe, and I soaked in every moment. That energy definitely helped me step up my performance.

The biggest challenge I faced during the competition was fear, plain and simple. But I reminded myself that my parents believe in me, that my team was cheering me on from home. That thought helped me let go of fear and focus on giving my best.

My competition cocktail was inspired by the idea of health. There’s a place in Cambodia called Kampot that I love, it’s by the sea and full of natural beauty. I discovered coconut farms there with amazing aroma and flavor. So I created a drink called “Coco Americano” using Campari, sweet vermouth, Kampot salt, fresh coconut water, and pandan tea. I topped it with a creamy pandan-coconut foam. It’s smooth, flavorful, and yes, healthy.

“The biggest challenge I faced during the competition was fear, plain and simple. But I reminded myself that my parents believe in me, that my team was cheering me on from home. That thought helped me let go of fear and focus on giving my best.”

To bring a piece of Cambodian bar culture to the stage, I wore traditional Khmer clothing and shared stories about our customs. I wanted people to taste more than a drink, I wanted them to feel our culture too.

One of the biggest things I learned from the other finalists is to never stop learning. Many of them had more opportunities than I’ve had, but they inspired me to dream bigger. I’ve also learned the power of connection, Instagram helps me stay in touch with amazing bartenders from around the world. And if I have a drink idea now, I don’t wait, I plan, and I make it happen.

Looking back, I’m most proud of all the people who believed in me. My parents, my team, my company, and the Campari family, they gave me strength, time, and trust. I’m proud that I didn’t let that go to waste.

If I could give advice to next year’s finalists, it would be this, don’t compare yourself to others. We all have our own uniqueness. That’s what makes your story, and your drink, worth sharing.

Yes, this competition has changed how I see myself as a bartender. I’ve learned so much from watching different techniques and styles. It made me realize there’s no “one way” to be good, just your way.

As for what’s next, I want to do more guest shifts, more masterclasses, and share what I’ve learned with other bartenders. The journey is just getting started.