The future is yours to create: Phirun Lek

Phirun Lek is a lead bartender at SORA Phnom Penh, a venue that marked both the beginning and the foundation of his bartending career. Starting in hospitality through service roles before finding his place behind the bar, his journey reflects steady growth shaped by curiosity, practice, and people. With a mindset rooted in learning and representation, he approaches bartending as both personal expression and cultural storytelling, including his role as a Campari Red Hands APAC 2025 finalist for Cambodia.

A little bit about me

I currently work as a lead bartender at SORA Phnom Penh, which is where my bartending journey truly began. Before that, I started in hospitality as a waiter, but I often had the opportunity to help behind the bar as a barback. That experience allowed me to slowly understand the rhythm of bartending, sometimes working service, sometimes stepping into the bartender role—and I realized that I felt more connected to the bar than the floor.

As I spent more time observing and learning, I became certain that bartending was where I wanted to grow. I applied to SORA Bar because I believed it would help me become a professional bartender, even though I didn’t have much prior experience at the time. Looking back, that belief pushed me to commit fully, learn quickly, and take every shift as a chance to improve.

“What drives me is passion. I love chasing my dreams and becoming someone who can inspire the next generation to follow theirs.”

What I enjoy most about my work is the connection with guests. I like creating memorable experiences through well-crafted drinks and seeing how cocktails can represent both who I am and where I come from. One of the most rewarding moments is watching strangers sit at the bar and slowly become friends through shared conversation and drinks.

Outside of work, what makes me happy is traveling and meeting people from different cultures and backgrounds. Those experiences teach me a lot, not just about hospitality, but about life. I enjoy learning from others and appreciating small moments along the way.

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How I approach my work

The most helpful advice I’ve received in my career is simple: practice is everything. You can learn theories and techniques, but without consistent practice, you’ll never fully understand them. That idea has stayed with me and continues to shape how I approach my work behind the bar.

At this stage of my career, I’ve realized that traveling plays a big role in my professional growth. Seeing different markets, concepts, and service cultures helps me understand hospitality beyond my own environment. Every trip gives me something new that I can bring back to my country and apply in my work.

“Practice is everything. Without it, you’ll never fully understand what you’ve learned.”

Feeling supported also matters a lot to me. When an employer shows respect and allows me to grow—even if there’s no immediate benefit for them, it motivates me to give more of myself to the role. That kind of trust creates a healthier working environment and encourages long-term development.

I also believe brands play an important role in the bar industry. Strong collaboration between brands and bartenders helps the industry grow by creating products and opportunities that respond to real needs, not just trends.

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My Campari Red Hands journey

Winning the national finals and representing my country on an international stage meant a great deal to me. For me, competitions are not just about winning or losing. They are about raising the profile of both the bar and the country, and showing who we are to the world through our work.

One of the most memorable moments from the national finals was my team. Their energy completely changed how I felt on stage. They were so enthusiastic and loud that my nervousness disappeared, and suddenly everyone in the room was focused. That support reminded me that competitions are never a solo journey.

Preparing for the finals was challenging, especially with time pressure. I received the last spot in the competency test, which was stressful and stayed in my mind for a long time. Instead of letting it overwhelm me, I chose to observe others, learn from their mistakes, and work on my own weaknesses.

My competition cocktail was inspired by a famous cake with a long history connected to the Khmer Empire. I paired those flavors into a Negroni, the original branch of the Negroni family tree, using ingredients that reflected both tradition and balance. For the global finals in Milan, my focus is first on myself, being ready to showcase my skills, represent my country, and create a memorable experience for the audience.

“Competitions aren’t just about winning. They’re about representing ourselves and our culture to the world.”

Looking ahead, I’m most excited about learning. Experience is important, but learning new things is what truly helps us move forward in our careers. I want the judges and audience to feel an appreciation for my culture, creativity, and the story behind my cocktail, especially how local ingredients and traditions can inspire something new.

For future participants, my advice is to focus on personal growth rather than results. The competition is about how you present yourself, how you carry yourself on stage, and how much you’ve grown through the process. After the competition, I hope to share my experience with new bartenders who are eager to begin their own journeys. I’m still working behind the bar, learning something new every day, and I believe my biggest surprises are still ahead.