Weerawat “Num” Triyasenawat

Weerawat “Num” Triyasenawat is a Thai chef best known as chef and owner of Samuay & Sons in Udon Thani, an Isan restaurant focused on local ingredients, foraging, and reinterpretations of northeastern Thai cuisine. He is leading Sra Bua by Num Weerawat at Siam Kempinski Hotel Bangkok, where the concept centers on Thailand’s biodiversity and seasonality. Earlier profiles note training in Michelin-starred kitchens in San Francisco and work with David Thompson’s Nahm and Bangkok’s Bo.Lan before returning to open Samuay & Sons.