🎓
Education
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FCI · French Culinary Institute
Classic French Culinary Art · New York, NY · 2005 -
PBC · Professional Business College
Business Management & Marketing · New York, NY · 2006
EZ Homakase · The Teppanyaki Culinary Trials
25 years from a Manhattan street cart to the #1 private hibachi catering in America.
"Where French Culinary Precision Meets Elevated Teppanyaki Craftsmanship."
The story of EZ Hibachi (家宴私厨) is the story of Executive Chef & Founder BENIHAHA — French Culinary Institute graduate, 14 years on the lines of Nobu 57, Morimoto, Ippudo Ramen, and Daniel's, and a 2014 Vendy Award winner.
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▶ Founder Documentary ▶
Meet Chef Ben Wang — the man behind every flame.
From the Vendy Award stage to the Sheraton Brooklyn central kitchen — 25 years of culinary obsession in one short film.
🔊 Tap to unmute — autoplays muted per browser policy.
14 Years · 4 Star Kitchens
Trained on the lines of New York's most respected kitchens.
🍣
Nobu 57
Japanese fine dining · Midtown
🐟
Morimoto
Iron Chef · Chelsea
🍜
Ippudo Ramen
Tonkotsu pioneers · East Village
🥂
Daniel's
Daniel Boulud · UES
As Seen / Featured On
NHK
·
The New York Post
·
Tastemade
·
The Village Voice
·
The New York Times
📰 As Featured In · The New York Post
"The Oscars of street food."
Chef Ben Wang's Shanghai Sogo food truck was named a Rookie of the Year finalist at the 2014 Vendy Awards — competing for "tastiest newcomer on the block" among New York City's top mobile food operators.
"Five trucks and carts are competing for the honor of being crowned tastiest newcomer on the block. Meet the owners behind each…" — NEW YORK POST · ANNE WERMIEL · 9.12.2014Read on nypost.com →
◆ Career Highlights ◆
Not just a chef — a restaurateur, operator, and award-winner.
+25%
Revenue Lift · Year 1
As Sales / Operations Manager, restructured AP/AR systems and logistics to drive +25% revenue in the first year.
125%
Of Monthly Quota
As Sales Associate at Taiyo Seafood — consistently hit 125% of monthly quota in seafood B2B sales.
$350K
Sales in 6 Months
Grew assigned territory's seafood sales to $350K within six months · 100+ active wholesale clients.
14 yrs
NYC Star Kitchens
Trained on the lines of Nobu 57, Morimoto, Ippudo Ramen, and Daniel's — '99 to '13.
🚚
Owner-Operator
Founded and ran Shanghai Sogo Mobile Food Truck — Vendy Award Rookie of the Year finalist + Village Voice Choice Streets Fan Favorite winner.
3 × ⚜
Tri-Cuisine Mastery
Classically trained in French, Japanese, and Chinese culinary art — FCI graduate, 5-language menu fluency.
Pedigree
Credentials & Certifications
Verified Food Safety Credential
ServSafe® Food Protection Manager Certification
Issued to Yunlin Wang (Chef BENIHAHA) by the National Restaurant Association — accredited by ANSI National Accreditation Board (ANAB) under the Conference for Food Protection (CFP).
Cert #28361485
◆
Issued Dec 8, 2025
◆
Valid through Dec 8, 2030
National
Restaurant
Association
Restaurant
Association
ANSI
ANAB
Accredited
ANAB
Accredited
📜
Certifications
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✓ ServSafe® Food Protection Manager
National Restaurant Association · ANSI/ANAB-Accredited · CFP-Conformant · Valid through Dec 8, 2030 - ✓ Hospitality Management
- ✓ Classic French Culinary Art
- ✓ Business Management & Marketing
🏆
Awards
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Vendy Award — Rookie of the Year
"The Oscars of street food" · 10th Annual · 2014 -
Village Voice — Choice Streets Fan Favorite
Voting Contest Winner · 2014
🌍
Languages & Cuisines
5 languages: English, Mandarin, Fujianese, Cantonese, Basic Japanese.
3 culinary disciplines: French · Japanese · Chinese.
📰 NY Post · 2014 Vendy Awards finalist
Our Chef
A True Master of His Craft
🏆 2014 Vendy Awards Finalist
📰 Featured in NY Post
With over 25 years of professional culinary experience, Chef BENIHAHA was trained in the traditions of Japanese cuisine and celebrated for his hibachi artistry. He combines precision, creativity, and showmanship to captivate guests at every table.
His culinary journey began in New York City's street food scene — a finalist for the 2014 Vendy Awards (the "Oscars of street food") in the Rookie of the Year category, profiled by the New York Post for his bold Asian street-food creations. From the Midtown sidewalks to the Sheraton Brooklyn kitchen, that obsession with putting on a show and feeding the city has only grown sharper.
"I was eating on the New York City streets for six months, trying all the popular food trucks and carts."
— Chef BENIHAHA, NY Post, 2014
At EZ Hibachi, he invites you to sit back, enjoy the show, and savor the flavors of Japan brought to life right before your eyes.
🔥
Hibachi Skill Show
Expect fire, flair, and fun — an engaging live performance that keeps guests smiling while the flavors keep them coming back.
🍱
Tasty Creations
Every dish is prepared with premium ingredients, balancing authenticity with innovation to satisfy both adventurous and classic palates.
🎤
Engaging Personality
More than a chef, Chef BENIHAHA is a host — bringing warmth, humor, and energy to every event.
25+
Years culinary mastery
'14
Vendy Awards finalist
NY Post
Featured chef
5★
Sheraton central kitchen
Where it starts
Our central kitchen sits inside the Sheraton Brooklyn Hotel.
Every event prep begins at our central kitchen — second cellar of the Sheraton Brooklyn New York Hotel, 228 Duffield Street. That hotel-grade infrastructure means we maintain five-star sourcing, food handling, and consistency standards on every event across New York · New Jersey · Connecticut · Pennsylvania.
Address:
Sheraton Brooklyn New York Hotel
(CENTRAL KITCHEN, SECOND CELLAR)
228 Duffield Street
Brooklyn, NY 11201
United States
Phone: (212) 365-8222
Email: Info@ezhomakase.com
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