Born:
Sri Lanka
History:
After finishing high school in Sri Lanka, I studied culinary arts in SLITHM and started my career in Dubai working for Trader Vic’s restaurant and then joined the Intercontinental Hotel group and had an opportunity to work for 3 Michelin-star Chef Pierre Gagnaire.
I spent almost 10 years in Dubai and worked for well-known hotels and restaurants, then in 2018 I moved to Australia and have worked at Darleys Restaurant as a Head Chef for the past 6 years.
Have you always wanted to be a Chef?
Not really, I always wanted to be in the music industry but then with the financial issues I always wanted to go out from the country and earn some money. Being a Chef is the easiest way to go out so I chose to become a Chef. However, from the first day I fell in love with the food and culture in kitchen and couldn’t even thinking about doing something else now.
How would you define your style?
Contemporary.
What is your feature flavour these days?
Umami.
Obsessive-compulsive about?
Quality of product.
What do you love about this business?
We get to be creative and meet different people.
An ingredient you can’t live without?
Coconut.
Most ‘eyebrow-raising’ menu item?
Porcini ice cream.
Signature dish:
I can’t say one signature dish. I believe over the years we have had several good dishes and it will improve over and over.
What can diners expect when they eat at your restaurant and what makes the experience special?
Good local ingredients cooked to perfection and balanced flavours.
What is your go-to meal at home when you don’t feel like cooking?
Fried egg and Vegemite sandwich.
Where do you see yourself in 5 years’ time?
As a well-known international Chef.
With views across the historic formal English gardens and the Jamison Valley escarpment in the background, Darleys Restaurant on Lilianfels Avenue in Katoomba is a signature fine dining Blue Mountains restaurant. Located in Lilianfels Resort and Spa, Darleys is renowned for fresh, local produce, fine wines and innovative cuisine. Featuring two ornate open fireplaces, stunning leadlight windows, crystal chandeliers, evocative artwork and plush furnishing, the main dining room exudes style and grace. Begin a memorable culinary journey with scallops, butternut squash, carraway and cauliflower with sourdough croutons and truffle velouté, before mains such as Black Angus beef, smoked bone marrow soubise, chervil, pomme purée, horseradish cream and nasturtium oil. Finish with apple tarte tatin.
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