My Cooking Style
My cooking style is Global Contemporary using French, Italian, American, Chinese, Japanese, Mediterranean & South American and African flavors and culinatry techniques along with incorporating my own unique signature twist that stems from my South Asian Roots.
My Culinary Experience
Self-taught chef, Restaurant consultant & Winner of the National Food Experiments Tour 2012 representing NYC and beating Finalists from all over the U.S.A. I've set up high-end restaurants in Asia & trained under top chefs at Michelin-Starred restaurants in NYC including training under Top Chef Anita Lo at her restaurant Annisa. I also run a highly popular underground supper club that has been rated as one of the top 5 in NYC by Business Insider and I've taken these dinner events across the globe.
Before moving to NYC 12 years ago, I lived in countries like England, Ethiopia, Nigeria, Sri Lanka & Mexico and traveled all across Europe and Asia exploring the incredible flavors and techniques of global cuisine. My parents, who are both Sri Lankan, raised me in a global environment across a number of different countries. However, no matter where we were living, we would always spend time together in the kitchen. From an early age, I was alongside them, learning how to peel, chop, and prep for family meals.
After spending time in the corporate world here in New York, I decided to take time off and spent close to two years traveling across Europe & Asia, meeting new people, broadening my palate, and honing my culinary skills. During this time period, I collaborated with a friend and hotelier in Colombo, Sri Lanka to open Soho Bistro, a critically-acclaimed New York-style restaurant. I currently consult for a number of boutique hotels in Asia and work as a guest chef and consultant at Michelin Starred "Devi" in NYC. I am a full-time freelance private chef who does boutique catered events. I have managed to secure a nice cross section of Corporate clients and clients who like to entertain at their homes. I write for a couple of online and print magazines and when I have some free time I teach classes as a culinary instructor :)
I pride myself on my ability to create new, global flavors that blend the best of different cuisines. That being said, I am known to love some good old fashioned macaroni and cheese every now and then :)
My Three Favorite Ingredients
Peppers, Garlic and Fresh Herbs
A Menu I Once Served 250 People
A Global Contemporary Cocktail Menu!
Passed Hors d'oeuvres
TunaTartare with Avocado & Wasabi Drizzle
Shrimp Wrapped in Bacon - Mango Pineapple Jalapeno
Mini Vegetable Samosa’s with Raita & Chili Tamarind
Baby Lobster Rolls
Peanut Crusted Chili Chicken Satay Skewers with Malaysian Curry
Herb & Walnut Crusted Goat Cheese with Roasted Beetroot
Chocolate Almond Spring Rolls with Madagascar Vanilla Bean Cream
Chefs Signature Cocktail - Vodka Lemongrass Lychee Martini