This month, Worldchefs administrative team had the pleasure of welcoming Chef Myo Sandar Htun, who traveled all the way from Myanmar, to the office headquarters in Paris.
Myo Sandar Htun made the quick visit to Paris before heading to Bouzigues, France, where she will be working in a restaurant for the next several months. As a dedicated and innovative Sous Chef with over five years of experience in kitchen management and food preparation, she is eager to see where this exciting professional venture takes her.
A Profound Passion for Culinary Arts
Chef Myo began her culinary journey in Myanmar shortly after finishing high school. In 2009, she enrolled in culinary school and started working at KanDawGyi Palace Hotel as a Commis Chef. Over time, her skills expanded, and she progressed from Commis Chef to Chef de Partie. From 2014 to 2017, she trained at the Centre for Vocational Training in Myanmar in partnership with Switzerland Hospitality and Gastronomy. In 2022, she completed the Training of Trainers (TOT) course at Vocational Skills Development Project (VSDP), furthering her expertise.
In addition to her extensive training, Chef Myo competed in several culinary competitions. A proud member of the Myanmar Chefs Association, she has had the privilege of training under the association’s leader, Chef Oliver.
A Special Visit to Worldchefs’ Headquarters
Stopping in Paris before continuing to the south of France, Chef Myo visited the Worldchefs office to meet the administrative team and discuss ways to grow the involvement of Myanmar chefs in Worldchefs’ programs. As the Young Chefs Ambassador for Myanmar, she engaged in an open discussion with the team about how young chefs from Myanmar can get involved.
Chef Myo provided insights to the team about the chef experience in Myanmar and discussed how Worldchefs programs can empower aspiring chefs in the country.
Leaving the Worldchefs office in Paris, Chef Myo was on her way to Bouzigues, France, to join the restaurant La Palourdière. As she embarks on her next professional adventure, Chef Myo hopes to inspire young chefs back home, proving that with dedication and perseverance, opportunities in the global culinary scene are within reach.
“For me, being a chef is more than just cooking—it is an art, a form of storytelling, a way to preserve tradition, and an opportunity to innovate. It means honoring ingredients, respecting the craft, and constantly pushing the boundaries of what is possible on a plate.”
As she begins her culinary journey in France, her deep passion for this field fuels Chef Myo’s daily work.
A New Chapter in Bouzigues, France
Nestled on the edge of the Thau Lagoon, La Palourdière offers breathtaking views of the oyster farms that have made Bouzigues famous, with Sète and Mont Saint-Clair as a stunning backdrop. It is a place where time seems to stand still, offering an unforgettable experience for both the eyes and the taste buds.
La Palourdière takes pride in working with local suppliers to provide guests with fresh, high-quality ingredients. Their commitment to supporting local producers allows the restaurant to showcase the authentic flavors of the region.
Words of Advice
To all aspiring chefs, she offers this advice: “Keep pushing forward and never stop honing your craft!” Chef Myo acknowledges that success in the industry requires skill, passion, enthusiasm and a continuous desire to learn. The journey to becoming a chef is challenging, but every experience—whether in the classroom, the kitchen, or a new country—shapes a stronger and more creative professional.
As she takes on this new adventure in France, Chef Myo serves as an inspiration for young chefs in Myanmar and around the world.
