The following is an extended version of the article that appears in our August 2026 issue.
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Santana Hem (Photo courtesy Hem and Her)
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Dishes from Hem and Her’s residency at the Abby Moore Cafe at the Institute for Contemporary Art at VCU (Photo by Seychelle Stableford)
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Hem and Her’s strawberry and kampot pepper cookies (Photo courtesy Hem and Her)
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Santana Hem with his mother (Photo courtesy Hem and Her)
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Hem and Her’s first event in New York City in 2017 (Photo courtesy Hem and Her)
Origin Story
“We launched Hem and Her in a tiny New York City apartment in 2017. The goal is to share Cambodian flavors through the lens of a first-generation American. I try to avoid words like ‘authentic’ or ‘traditional’ because I’d rather tell my own story than be pigeonholed by expectations.”
Kitchen Musts
“Golden Mountain Seasoning Sauce, sambal, Squid Brand fish sauce, Duke’s Mayo, Gulden’s Spicy Brown Mustard (my wife Casey’s favorite) and whatever takeout ranch dressing is currently in the fridge. I’m a condiment slut.”
Santana Hem (Illustration by Abigail Giuseppe)
Matriarchal Roots
“I got my love of cooking from my mom. Growing up, I was always hanging out in the kitchen with her, ‘helping’ roll spring rolls or knead dough for steamed buns.”
Summer Flavors
“Grilled corn with coconut, fish sauce and scallions. It’s one of my favorite Khmer dishes. And whatever cool stuff Tomten Farm or Amy’s Garden is growing. I love when I find Asian long beans and other Asian greens at their stands.”
Khmer Essentials
“I use a lot of sesame, coconut, lemongrass, fermented fish (prahok) and shrimp paste. It’s hard to imagine Khmer food without those ingredients.”
Cookie Count
“I usually make around 400-500 brown butter black sesame brittle chocolate chip and the seasonal strawberry and kampot pepper cookies per week. We don’t just make cookies, though — we love creating fun, thoughtful menus for our pop-ups.”
Culinary Background
“My first restaurant job was as a busboy at a sports bar when I was 16. I started spending time in professional kitchens before my senior year of college. After graduation, I worked a corporate job during the week and cooked weekends at Trummer’s on Main [in Clifton]. When I moved to NYC, I worked both front and back of house at restaurants like Momofuku Ssam Bar, Marta, Martina and Craft. Most of them have closed now, which honestly just makes me feel old.”
Rihanna Forever
“My playlists completely depend on my mood. It could be The Fugees, Kendrick Lamar and J. Cole, then Foo Fighters, Bon Iver, or The Head and the Heart. I’ve always had a soft spot for great female vocalists: Hayley Williams, Billie Eilish, Adele, Olivia Rodrigo, Chappell [Roan]. And honestly, every Rihanna song just slaps.”
Down Time
“Gardening, hanging out with my dogs (who have completely destroyed my garden) and having dinner with my beautiful wife.”
Night Out
“The Roosevelt. Shout-out to Leah Branch; she’s what every chef should aspire to be: incredibly talented, completely ego-free and someone people genuinely love working for. The industry would be a better place with more people like her. And obviously Sub Rosa [Bakery]; it’s honestly one of the main reasons I moved to Church Hill. If I’m feeling more like a homebody, I’ll grab a bottle of grape juice from Second Bottle and some snacks and call it a night. I also f---ing love Edo’s [Squid] and Pho Tay Do.”
Bucket List Spots
“Mawn in Philadelphia and Benu in San Francisco are at the top of the list right now.”
