A true taste of Sri Lankan wild coast
What inspires you every day?
My thoughts for innovative and creative dishes are my daily inspirations. Once my imagination becomes a reality, that inspires me the most to do better.
What are the signature dishes that you created for Jetwing Yala?
Most of the dishes which were created using homemade buffalo curd.
Where did you begin your culinary journey?
My journey as a chef began in my hometown in Sri Lanka, with my mother and friends, later on at Heritance Ahungalla (formerly Triton Hotel).
If your menu was a storybook, what kind of story would it be telling?
It would tell a story about how to enjoy food. It would tell a story about how to tantalize your taste buds with aroma, flavors, energy and the diversity of our world.
What’s your personal favorite dish on the menu?
Any dish with freshwater prawns, organic greens, garlic roti and curry cream. Can’t say no to garlic roti.
Has cooking always been your passion?
I think my passion for cooking was something that developed over time, rather than being what I always wanted as a child.
Your top tips for aspiring chefs out there
- Understand the quality and integrity of the ingredients
- Master the chemistry of ingredients
- Understand customers needs
- Open your inner senses
- Set the time and the temperature and let nature do the job
- Believe in your product – speak highly of it
- Do not reduce the quality against the cost
- Judge each dish from a customer’s perspective
What do you love most about Jetwing Yala?
We are tucked away in the wild coast of the deep south in Sri Lanka. Our neighbors are elephants, leopards, monkeys, birds, beautiful wildlife. Being able to wake up to the sea breeze is a blessing.
Describe Sri Lanka in one word
Serendipity