It was while moving from bistros to Michelin-starred restaurants, from Cambodia to England, that Slovak chef Vojtech Vegh noticed the worrying amount of food wasted and the volume of waste generated by kitchens. In 2018, he opened Surplus, a vegan and zero-waste gourmet restaurant in Cambodia. Two years later, he turned a corner by creating Surplus Food Studio, The aim remains the same: to solve the problem of food waste in the catering sector. Vojtech Vegh loves the
