Sohan

I joined Kolamba a year and a half ago, beginning at the original Soho site before moving over to help open Kolamba East.

Which was the first restaurant you worked in?

My first role was at the Shangri-La in Abu Dhabi. After that, I worked at Southern Sun, Grand Millennium Al Wahda, and the Radisson in Sri Lanka. I’ve also been part of the teams at Tea Trails, Cape Weligama, and Ahu Bay Resort. All under Resplendent Ceylon and Relais & Châteaux.

What was the last London restaurant you visited, apart from your own?

Palm Beach.

What or who has had the biggest influence on the way you cook, and why?

Chef Gunendra, Executive Chef at Wild Coast Tented Lodge in Sri Lanka. He had a quiet confidence and a deep respect for the cuisine. Working with him taught me the value of precision and refinement to traditional dishes without losing their soul.

What is your personal signature dish?

Black Pepper Mutton Curry.

What’s the best part of your job?

Finding ways to bring Sri Lankan flavours into dialogue with Western techniques and ingredients. That balance keeps things interesting.

And the worst?

I’m often late – something I continue to work on.

What would your last meal be?

Fish red curry with boiled green jackfruit. It’s a dish that brings back memories of home and childhood.