Name: Hirantha Senanayake
Job Title: Head Chef
How long have you worked for Benihana?
Nearly 6 years.
What made you want to work at Benihana?
I had previous experience working as a chef in Japan and was particularly attracted to the restaurant’s theatrical element.
What is a typical day like for you?
Plenty of planning, forecasting, training and (of course) entertaining!
What makes Benihana so different from other restaurants?
Our unique style of “eatertainment” and, most importantly, the engagement with the customers, which is rare in other restaurants.
What do you love most about your job?
I really enjoy that it is customer-facing.
What is one of the hardest things about your job?
Training new chefs.
What sort of training did you have to undergo to become a Benihana chef?
I had previous sushi experience from when I was living and working in Japan, but all chefs undergo an intense 3-month training programme, where they go from the basics to the highest level.
In your opinion, which dish is an absolute must-order for diners?
Miso black cod is the most popular and my personal favourite!
How difficult is it to master the hibachi grill?
It’s extremely difficult, but with the right training and a huge amount of patience, it’s certainly one of the best things I’ve ever done.
And finally, should people try this at home?
Benihana is located at our Grange St. Paul’s Hotel, with access through the spectacular glass Atrium or from Carter Lane. For more information about the restaurant, including the current menu and how to book, please click here.