Robert Falls
Manathai Cooking School Director

A native of southern California Robert has worked in Thailand for over six years setting up and running some of the finest restaurants in Phuket and Chiang mai.

Robert first starting cooking Thai cuisine in Los Angeles over fifteen years ago to add to his acquired experience from postings in Hong Kong and San Francisco. “We try to make sure our students learn not only the techniques required to produce great Thai food but we also teach some of the dishes from the many provinces in Thailand”
“We also make sure our students have alot fun in our classes”
Robert’s favorite dish to teach is a mixed seafood with roasted chili in a Phuket noodle basket (Tom Yum Thaleh Heang)

Khun Sartra is from Prachup in the central region of Thailand near Hua Hin.

Khun Sartra has been cooking in some of the best acclaimed hotels and restaurants in Thailand since 1983. With special experience in southern and central dishes Khun Sarta provides our students with a special insight on ingredients and cooking techniques.

Khun Sartra’s favorite dish to teach is crab cakes mixed with a cilantro pesto and stuffed into crab shells and steamed (Poo Jah).

Khun Keng is from Phetchaboon in the north east region of Thailand. Coming from a a family of chef’s Khun Keng has worked in some of the finest restaurants in Thailand for over 10 years. Bringing unique experience with Issan style foods to his repertoire helps balance out our team to encompass experience in all of the regions in Thailand.

Khun Lek is from Nongkai in the north east region of Thailand.  The city  of Nongkai borders the Maenamkhong  river that separates Thailand from Laos and provides excellent fresh water fish. With over 8 years in the kitchen  Khun Lek has experience with making excellent Issan style fish dishes that are special to Thailand.