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Executive Chef Riley Sanders

Executive Chef Riley Sanders is the creative visionary behind the Canvas kitchen.

Riley's passion for cooking has led him to travel all over the world from his roots in Texas in pursuit of learning about great food and ingredients from humble street food stalls and bustling markets to many of the world's best restaurants. His professional background includes work with several award-winning chefs including James Beard Award winners Tyson Cole and Paul Qui of Uchi and Uchiko in Austin and 3-Michelin star Chef Laurent Gras, formerly of L20 in Chicago. Riley most recently served as chef of a private super yacht for 3 years, using the opportunity to further develop and refine his cooking, informed by international travel.

Riley fell in love with Bangkok- it's food, people, culture, ingredients, and markets after his first visit in 2013 and began developing Canvas in 2016.

 
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Sous Chef Steve Ortiz

Sous Chef Steve Ortiz has cooked at several of the top rated restaurants in the United States including Chef's Table at Brooklyn Fare, Jean Georges, and Alinea.

Steve met Riley in Bangkok after completing a pop-up project in Myanmar and quickly connected with the Canvas vision, joining the team in early 2017.

His passion for high level cooking and extensive experience in Michelin restaurants brings technical knowledge and refinement to the Canvas kitchen.