The latest additions to MLH :
Nuevo Latino cuisine
Chef Indika Jayawardena hails from S. Thomas’ College, Mount Lavnia
and he flew off to the US to finish his higher studies and follow
something technological but decided later on that “it” wasn’t what he
was made to do.
He is the newest addition to Mount Lavinia Hotel and so far he is
very much enjoying it there and participating in the delightful culinary
events the hotel hosts.
“I am passionate about cooking”, Indika said. Begging his love for
cooking in the United States, Indika has been working New Jersey and
Philadelphia and for seven years has been in the US.
First he began at the Washington Square Rest with celebrity Chef
Marcuz Samuelson and was there for one and half years, then he was with
Chef Jose Garcez at El Vez in Philadelphia and then at Pluckemin Inn in
New Jersey. Later on he was the Sous Chef at the Adaaran Water Villas in
“I like to use French and Japanese techniques as they are clean and
straight forward and I want to ”, he added.
I want people to experience freshness in what they eat. I like to
serve people with a variety of small courses and like to spread it out
and have few elements around them.
I want to educate people to renew further in cuisine.
As he says he wants to showcase some of the best locally sourced
ingredients that Sri Lanka has to offer and the best techniques and
present them in a not-so-traditional manner.
The ingredients are mostly local, but the presentation has some flair
to it. The thought process behind the dishes created is a little more in
depth, with emphasis on individual flavour profiles and textural
elements in the dish.”
Indika’s roots are organic, but his influences are broadly Latin
American, Japanese and French. Indika occasionally does wonders with
locally sourced ingredients and local seafood however with the
techniques taking on global influences.
But on the whole, bright Latin flavors and Indika’s unfettered
enthusiasm combine in an array of dishes that definitely needs to
Indika describes his food as “Contemporary American cuisine with an
emphasis on Nuevo Latino American cuisine,” but since then he’s expanded
his repertoire to include his own interpretations of dishes from across
the world, and now surfaces a Nuevo blend.