Our team

Our kitchen is your table at Benihana. Meet our highly skilled chefs and enjoy the show as they astound your whole party with culinary theatrics.

Watch your personal teppanyaki wizard slice, dice, juggle and sizzle your choice of tender meats, prime seafood and fresh vegetables—conjuring an acrobatic show with flame-throwing action.

Chef De Cuisine
Chef Chalermkiat
Inspired by Chef Jiro Ono—“God of Sushi and Japanese Cuisine”, Chalermkiat started his career at Benihana in Pattaya, followed by a stint in Dubai, went on to apply his skills in Japanese restaurants from Germany and Russia, and finally came all the way back to Thailand. He sees life as a journey and his work has certainly taken him on an adventure so far. In 2018, he joined the team as our Chef de Cuisine, bringing a wealth of knowledge and experience to Anantara Riverside, where he dazzles diners with his spectacular teppanyaki displays.
Chef De Partie
Chef Kraisorn
Chef Kraisorn has been with us at Benihana since 1998 and our Chef De Partie says he still finds it exciting and inspiring to be behind the grill. His philosophy is always to do his best and when customers are happy, smiling and giving good feedback, he says it’s all worthwhile. Though he’s a keen traveller, Kraisorn enjoys the comforts of home; his favourite food is Thai green chicken curry and he loves nothing more than hosting friends at home.
Chef De Partie
Chef Theerapol
Superstar Chef Theerapol has been with us at Benihana since 2008 and in all those years, he has been consistent, meeting and surpassing every key performance indicator and target he has been set. A goal smasher and avid gamer, he’s also a caring soul with a passion for service; it’s in his nature to look after people and cooking for them is how he does it. He chose Benihana because he not only gets to cook but also to entertain, and because he loves Japanese food. Thai cuisine holds a special place in his heart too, and som tam (papaya salad), grilled chicken and tom yam soup with prawns are among his guilty pleasures.
Demi Chef
Chef Chatchai
Chatchai believes that if you love what you do, everything will work out just fine. That is why he has been a member of the team here at Benihana since 2008, cooking delicious food for delighted diners—a role that takes second place only to his top priority: his family. Prepare to experience the skills of our movie- and music-loving, happy-go-lucky demi chef, Chatchai.
Demi Chef
Chef Supachok
Growing up in Petchburi, Supachok loved to eat but admits he didn’t know how to cook. His motto is “the future depends on what we do in the present”, and with that, he decided to learn. A graduate of Suan Sunandha Rajabhat University, he started his career right here at Benihana in 2007, learning the skills that would take him all around the world. He worked as a teppanyaki chef in Cyprus and The Maldives, perfecting his craft before he returned to us in 2016. Here, he treats guests like family and loves to surprise and delight diners with his culinary displays.
Commis I
Chef Kunakorn
With 18 years at Benihana under his belt—from Texas to Thailand—Kunakorn is a seasoned team member. Mentored and inspired by Nosoo Park, Benihana’s Chief Chef of 40 years, Kunakorn’s philosophy is simply to do his best always, to share his skills and learn from challenges. The role that celebration plays in dining is important to Kunakorn and one of his favourite things about working at Benihana is seeing the laughter and smiles that his food and skills bring to diners. When he’s not in the kitchen, you’ll find this avid traveller out sightseeing or on the golf course.
Commis I
Chef Chanthakan
A graduate of the Hotel and Tourism Management program at Mahasarakham University, Chanthakan started her career as a teppanyaki chef at Bangkok’s JW Marriott, before joining us at Benihana in 2016. Inspired by her family, she started cooking as a child and delighted in the happiness she could bring with her food. Her philosophy is that the future depends on what we do in the present.
Commis I
Chef Chaimongkon
With a solid background in hotel cheffing, having worked at the Shangri-La and the Emerald Hotel, Chaimongkon joined the Benihana team at Anantara Riverside in 2014 because he wanted to expand his horizons. Inspired by his family and their shared love of cooking, it’s always been his dream job, and his philosophy is that if you love what you do, you’ll be happy in life and everything will fall into place.
Commis II
Chef Patipat
Hailing from Hua Hin, Patipat started cooking as a child at home with his mother and later developed his passion as a teppanyaki chef before he joined us in 2017. Already a fan of the cooking style, he was drawn to Benihana by the chance to entertain and create an experience for our guests. He sees every challenge as a chance to learn and every new table as a chance to share his passion for food.
Commis II
Chef Poramet
Inspired by his family, Poramet started cooking as a child and was delighted by the happiness it brought to those around him. With a philosophy that if you don’t fight for what you love, you can’t cry if you lose it, it’s no wonder Poramet followed his passion. He studied Hotel and Tourism Management at Chetupon Commercial College before taking a job as a chef in a Japanese restaurant. Drawn by the chance to broaden his skill set and get more experience, Poramet joined us in 2014 and he’s still doing what he loves and impressing our guests as he does it.
Commis II
Chef Sanya
A lover of Thai and Japanese food, Sanya grew up in Ubon where he developed a passion for cooking thanks to his family. He honed his cheffing skills in various restaurants across Thailand, including at Avani Riverside, before seeking new experiences and challenges here at Benihana in 2018. His guilty pleasure is Thai papaya salad and when he’s not cooking, he likes watching movies and listening to music.
Commis II
Chef Natthavadee
Newcomer Natthavadee started working at Benihana in 2018, but already this ambitious food lover has found her feet. Having studied Hotel and Tourism at Siam University’s Liberal Arts faculty, Natthavadee followed her heart into the industry, with a focus on culinary pursuits. Inspired by her mother, she’s always been interested in cuisine whether cooking or eating it, especially Thai food—minced pork omelet and green curry chicken are her favourites.