Celebrity Chef Extraordinaire

He's a sensational showman - and dazzles in drag!

Today we feature a man who has contributed to the culinary world for over 40 years, a man who has delighted so many with his creations, and remained true to himself throughout – whether he is donning his chef’s hat or dazzling in drag. In the 20 years I’ve known and interacted with Koluu in the course of my work, he has never changed as a person no matter how high he’s risen, never altered how he greets and treats people; his character is steadfast and his stance is sincere. In every interaction, his down-to-earth ways, his calm demeanour and his sense of humour stand out. Here are excerpts of an interview with Koluu – on life, learnings, and food of course!

Q: To start off, could you go back right to the very beginning and tell us where you’re from and about your family and childhood and what life was like?

I was born and bred in Wellawatte and I have an older sister. My childhood was a happy one; growing up, we had neither TV nor cyber and social media platforms. Having a good time with neighbours and friends, sea bathing, fun holidays with friends and family – we were very content with the entertainment available.

Koluu has been contributing to the culinary world for over 4 decades

Koluu is generous with his knowledge and loves mentoring and training people who love cooking

Q: How and when did your entry into the culinary world come about? Do you remember what you first cooked? And of all the dishes you’ve perfected over the years, which is your favourite?

The kitchen at home was constantly full of activity. I always enjoyed helping around and I learned to make things on my own. I first began by baking cakes. I have perfected many dishes over the four plus decades of my culinary adventure and seriously cannot narrow it down to just one.

Q: During rationing under Sirimavo Bandaranaike, when even bread was a luxury, you still found a way to create and inspire, forced to improvise. What drove you and what were the more memorable dishes you were able to conjure up despite severe ingredient limitations?

 It gave me a great grounding on learning to churn out tasty food with what was available. Owing to this I could go anywhere and whip up good, tasty food with the ingredients available around me. It was quite the challenge and yet we made the best with everything available. The country’s people certainly were a healthier lot in those times.

Q: Could you list your favourite cuisine?

 I love Mediterranean cooking, especially Portuguese food as I lived there for many years.

Q: What would you list as the ‘must-have’ items in every kitchen?

A mortar and pestle and a great mixer that is good for whipping up cakes and desserts. A whisk and then the general utilities and pans needed for cooking.

Q: You recently started the Food Prints cloud kitchen. How has the response been and can we expect any new items on the menu or a Food Prints restaurant?

It was great fun getting the cloud kitchen organised. What I most enjoy is the training of the cooks. Lots of the food items available are what I have being cooking for years. No plans of a restaurant – there are far too many restaurants in Colombo and only a very few are successful. 

Q: Your ‘Spice It Up’ spices range is a huge hit, both here and overseas. What made you decide to launch it and how many options are available now?

It was Trevine Gomez who came up with this idea. I perfected the recipes, and he got the production side of it going. There are 17 different varieties and they are in huge demand as people have learnt the convenience of cooking with the curry mix. Yes, it is a great success, and I am happy that many people are using it all over the world.

Q: What are your preferred dining places in the city and why?

Tintagel is my favourite dining place in Colombo. It ticks all three boxes: consistency, ambience and great service and comfort. Asylum is my favourite breakfast place and I enjoy their takeaway menu too. I love the ‘kade kama’ in Sri Lanka in different parts of the city but due to the pandemic I have not been able to enjoy it for some time.

Q: Looking back, what would you list as the key highlights of your career and your life?

Representing Sri Lanka at the Culinary Institute of America in 2012 at its Spices Festival. Opening of my Restaurant, Koluu’s. My drag shows which I loved and had great fun staging.

Q: You regularly share a message on Facebook, which serves as a timely wakeup call or brings joy and lifts spirits, so welcome in this pandemic time. What are the life lessons you live by, what has stood you in good stead over the years?

I have had quite the life. My quotes reflect my morning mood or something that has happened around me. Over time I have learned that if you say something you must stand by it or own it, not to chase after popularity as it is a waste of time, having a few friends and being a sincere friend.

Q: What inspires you? What do you value the most? And what do you believe in?

I love mentoring and training people who love cooking. That really inspires me. As for values, I am a bad decision maker and have bad business sense. Owing to these failings, I value people I work with who are honest in their dealings with me. I am a realist who believes in a simple and humble life, spending quality time with good friends and believing that a miracle would happen that would make this world a better place.