Chef of the Week Sponsored by Pure Ionic Water: Chanaka Fernando, Chef Patron at 3 Flavours at Belvilla Hotel
Chef of the Week sponsored by Pure Ionic Water celebrates the chefs that embody Pure Ionic Water’s core philosophy of ‘enhancing the culinary experience‘.
Pure Ionic Water works in many kitchens up and down the country from the pinnacle of Michelin stars to 5-star hotels, uniting them all, the desire to serve the very best. Understanding the difference premium hydrogen enhanced alkaline water makes to food, to the kitchen team’s performance and ultimately to the business’s profits is easy, just ask around.
“I only trust Pure Ionic Water at home and in my restaurant.”
Sat Bains, Chef Parton, Restaurant Sat Bains, 2 Michelin stars
For more information about Pure Ionic Water CLICK HERE
How long have you worked at your current restaurant?
I have been working in top London kitchens for over a decade, taking on senior leadership roles to refine my culinary style.
Where did your passion for cooking come from and where did you learn your skills?
My passion started in my family’s catering business in Sri Lanka. I learned the core fundamentals at home before moving to London to sharpen my technique in Michelin-starred environments and elite kitchens.
What do you enjoy most about being a chef?
The power to create experiences that go beyond food bringing passion, discipline, and artistry together to tell a story on every plate.
Name three ingredients you couldn’t cook without.
- Garlic
- Onion
- Sea Salt (and Pepper)
Which piece of kitchen equipment couldn’t you live without?
A well-balanced, razor-sharp chef’s knife.
What food trends are you spotting at the moment?
A major resurgence in regional heritage cooking, elevated street food traditions, and hyper-seasonal, zero-waste menu design.
What do you think is a common mistake that lets chefs down?
Not being disciplined and Overcomplicating a plate. Relying on too many elements instead of letting a few high quality, perfectly seasoned ingredients shine.
What is your favourite time of year for food, and why?
Obviously winter, the season gives me extra comforting because of rich braises, slow roasted meats, and deep comforting flavours. And for sure red wine with a steak.
Which of your dishes are you most proud of?
My elevated Sri Lankan inspired dishes that seamlessly weave native heritage spices with classical French technique.
How do you come up with new dishes?
I start with childhood food memories or traditional Sri Lankan flavour profiles, then rethink them using modern, refined culinary techniques.
Who was your greatest influence?
My family, who first taught me to respect ingredients, alongside the Michelin-starred mentors who pushed me to reach elite standards.
Tell us two chefs you admire.
Chef Lee Barnet and Gordon Ramsay.
What is your favourite cookbook?
Marco Pierre White’s ‘White Heat’.
Who do you think are the chefs to watch over the next few months?
The emerging wave of modern Asian chefs in London who are elevating regional diaspora cuisines to high-dining status.
What’s been your favourite new restaurant opening of the last year?
Limes Farm restaurant in Brackley.
