Staff Spotlight: A leader on Brown’s dining team, Hout Seng builds community through food

Q: What drew you to this position - and to Brown?

At the time, I was working three jobs - as a cook, a second cook at a hospital, and also as a server. I was looking for a new opportunity and saw an opening at Brown, so I decided to go for it. I initially interviewed for a first cook position and although I wasn't selected, the chef was impressed with my skills and offered me a cook's helper position instead. I accepted right away. It was only part-time, but to me, it was a major opportunity. I knew Brown as a leading Ivy League institution, and I knew I had valuable experience to contribute. I believed this was a place where I could continue to grow and develop my career.

Q: In what ways has your career grown since you came to campus?

I started at the Sharpe Refectory for about three months. When a cook's position opened at Andrews, I applied and was selected. It was also part-time, but it allowed me to keep building my skills. After five or six months, I moved back to the Ratty when a full-time opportunity became available. I worked there for about five to six years as a line cook. During that time, I focused on learning and being ready for the next step.

As first cook and lead cook positions opened, I applied and continued to move forward. Brown Dining regularly posts opportunities, which makes it easier to see that path for growth. I was also encouraged by my managers and coworkers, who pushed me to apply for new roles. That support system is one of the main reasons I've stayed at Brown and continue building my career here.

Q: What do you like to do when you're not at work?

I enjoy landscaping and gardening - that's really my hobby. I like being outdoors and working with my hands. I grew up on a farm, so being outside and working the land has always been a part of my life. Gardening here brings me a little bit of that joy from home.

Q: How have you been able to share elements of Cambodian culture with the Brown community?

About four years ago, I started to host a Lunar New Year celebration at Andrews, and it's become one of our most popular events. This year, our team prepared 2,700 pork spring rolls and 1,500 vegan spring rolls. We braised hundreds of pounds of pork belly and made steamed duck bao buns and stir-fried noodles. It's hours of work, but it's worth it.

For me, it means so much because it reminds me of home. Growing up, Lunar New Year was one of the biggest celebrations in my family. My parents would spend days preparing food, and my brothers, sisters and cousins would all gather at our house. We raised our own chickens and pigs, and everything was cooked from scratch. It wasn't just about the meal - it was about being together. Bringing that tradition to Brown feels very special. Many international students are far from home and when they tell me the food reminds them of their family traditions, that means everything to me.

Q: What has been most meaningful about being part of students' experiences at Brown?

When I see students enjoying the food - laughing with their friends, going back for seconds - that's what makes me happy. If we put together a good menu and they're excited about it, you can see it on their faces right away. It's not just about cooking. It's about the joy and comfort the food brings. Those moments are what make the work rewarding.

Q: On Dec. 13, students sheltered in place all night during a tragic, uncertain situation. Many dining staff members stayed on campus to bring meals to them. What was that experience like for you?

It was a scary night. I had already left Andrews when everything started, so I wasn't there myself but I know many managers and coworkers stayed at the Ratty until 1 a.m. and continued delivering food throughout the night. I can't speak for everyone, but I know we all feel a strong responsibility to the students. In moments like that, when things are uncertain, the least we can do is make sure they have a good meal and feel cared for. If we can help students feel even a little safer by showing up and doing our jobs well, that matters.