Q: How were you inspired to venture into the hospitality trade?
A: My aunt – who was the principal of a hotel school and the Catering Manager at Ceylon Hotels Corporation – encouraged me to enter the hospitality industry and I haven’t looked back since. I began training soon after completing my A-Levels and started my career at Pegasus Reef Hotel as a commis chef.

Q: Tell us how your day unfolds...
A: My day begins at 10.30 a.m. After briefing my staff, and checking the reservations and bookings for the day – as well as setting up the Mise en Place – I supervise the lunch service.
That’s followed by a short break in the afternoon. Later, I prepare for the dinner service, monitoring progress and ensuring that all guests are comfortable, as well as satisfied with the food and service. Usually, I wrap up at 11 p.m.

Q: What was your first dish?
A: Cream of chicken soup.

Q: And what do you consider your greatest achievement as a chef?
A: My greatest achievement was becoming the Executive Chef of The Bayleaf. I’m also proud of my overseas stints in Singapore and the Maldives.

Q: What’s the most challenging cui-sine to prepare?
A: Indian cuisine is quite challenging because of the various flavours.

Q: Tell us about emerging trends in food and drink...
A: Italian food trends focus on quality products that are backed by Italian tradition and heritage. There’s a growing demand for natural sources of vegetable protein and low carbohydrate, or carb free Italian dishes without compromising on taste or tradition.
Healthy food options that are free of preservatives and gluten are in high demand. Fusion and ethnic cuisine remain popular. And in terms of drinks, beverages that are infused with local fruits and herbs are steadily gaining popularity.