Michelin Starred chef Larry Jayasekera creates a smorgasbord of delights using Sri Lankan produce as part of the Shangri-La Colombo’s Culinary Collaboration series
Words: Tina Edward Gunawardhana
Photographs: Manoj Ratnayake and Samitha Godamanne
Living the dream, chef Larry who traces his roots from the southern town of Hikkaduwa where he started working in the kitchen as a pot washer, Larry is making waves in London’s culinary landscape.
Larry, a winner of the Craft Guild National Chef of the Year in 2016 was shortly thereafter promoted to Head Chef at Gordon Ramsey’s Petrus restaurant and was awarded a Michelin star in the UK & Ireland guide in the same year.
When he first arrived in the UK, Larry followed the basic culinary foundation in the South Devon College in Paignton. Hard grafting and dedication led him to climb the gastronomic ladder one rung at a time until he reached the dizzying heights of success.
In the early days of his career, he worked at three Michelin-starred restaurants; Waterside Inn as chef de parte; Michel Bras in Rute de Laguiole and Le Manor aux Quat’Saisons. Larry also worked at Marcus Wareing’s The Berkley.
Always keen to help Sri Lanka with the knowledge he has learned over the years – Larry’s latest collaboration in Sri Lanka is a result of his long friendship with Shangri La Colombo and their Executive Chef Patrick Buttgereit.
Larry’s special events will see him presenting local produce with his own unique style. In this interview with Hi!! Larry speaks about sustainability, food waste and ethical sourcing, hot topics in the current environment.
How would you describe your work ethic?
In three words: positive, energetic and inspirational
Reflecting on your eventful career what have been the highlights?
The highlight of my career is no doubt receiving a Michelin Star in 2016
You are one of two Michelin-starred chefs with Sri Lankan origins. Do you feel there should be more Sri Lankan chefs with this honour?
Definitely; I firmly believe there is an abundance of talent in Sri Lanka, all with the potential to achieve great success both in Sri Lanka and around the world. Receiving a Michelin Star is the pinnacle of any chef’s career and I am excited to see the creativity and passion of many more Sri Lankan culinary artists.
How does one earn a Michelin star?
A passion for exploring new ingredients yet having the confidence to work with the simplest of ingredients. You need to have an eye for the smallest of details and consistency is key. You will know when you are ready to receive the Michelin Star.
Of all the different styles of cuisine and cooking in your repertoire, which one was the most fun to learn about?
I would have to say French & Japanese cuisine but I also loved learning about Nordic cuisine.
What are the food trends we can expect in 2023?
This is a hard one; your palate is your own and it’s very hard for me to compartmentalise cuisines into trends
