Chef Chanaka Jayabahu at 50 Bistro has a focus on creating simple and elegant dishes using locally sourced fresh produce.

"I joined the Sri Lanka Institute of Tourism and Hotel Management after high school in Colombo to pursue a career as a chef, then moved to New Zealand in 2012. I continued to study and gain experience in hospitality and I’m very proud to have held positions managing kitchens at the iconic Galle Face Hotel and Palagama Beach Resort in Sri Lanka, La Brezza in Cyprus, and more recently at Terrace Downs in Canterbury, as well as one of New Zealand’s best ski resorts in Methven.”

Three key ingredients to a tasty dish? Fresh produce, experience and love.

What is your favourite guilty pleasure? Scrolling through Instagram. Yes, I can’t take my eyes away when I’m on Instagram.

What is an interesting trend you’re seeing in food? I see that people today are more into plant-based food and very conscious about healthy eating. Dietary requirements are increasing rapidly in the current market and these changes are taking the culinary industry to a new level.

Who are your culinary heroes? There are many to list, but I particularly admire Magnus Nilsson, a Swedish chef. His passion for using seasonal produce and the simplicity of his dishes always inspires me.

Is there a particular book that has inspired you in your life or career? The Art of Happiness by the Dalai Lama and Howard C. Cutler.

What’s one thing people probably don’t know about you? Well, apart from cooking I love spending time with nature.

RECIPE: Learn to cook Chef Chanaka's Coconut Parfait

50bistro.co.nz