No one knows a restaurant better than the chefs. Responsible for curating the menus, cooking food to perfection and ensuring the set standards are met, chefs are the powerhouse of a restaurant.
Chef Kanchana Ranasinghe, Head Chef at CouCou Rooftop at The Palm Tower, Palm Jumeirah, is a prime example of leading a restaurant to serve delicious dishes, that keep diners coming back for more.
Born in Sri Lanka, Chef Kanchana Ranasinghe started his culinary in 2008.
Looking to explore a new country, Chef Kanchana Ranasinghe moved to UAE in 2011 and began working at Frankies in Dubai.
From there, Chef Kanchana Ranasinghe garnered years of experience by working at multiple restaurants around Dubai, before finding his place as the Head Chef of CouCou Rooftop, where he brings mouth-watering Mediterranean flavours to all that dine at the restaurant.
In this feature, Chef Kanchana Ranasinghe shared with Connector various insihgts into his culinary journey, from his beginnings in the world of food to the must-try dish at the restaurant.
How did you get started in the food industry?
I pursued a degree in hotel management, which provided me with the foundational knowledge and skills needed to work in the hospitality industry. After completing my studies, I was fortunate enough to secure a job in the hotel industry, which gave me the opportunity to start my career in this field.
Working in the hotel industry allowed me to gain practical experience that I implement to this day. The experience also helped to further develop my skills and knowledge, which eventually led to opportunities to work in other roles within the industry.
What is your earliest cooking memory?
Back home, I had the privilege of living next to the sea. Every morning, a boat arrived carrying the fresh catch of the day. I have fond memories of helping the fishermen to unload the catch of the day. As a sign of appreciation, the fishermen gifted me some freshly caught prawns. It was a delightful surprise and an exciting opportunity for me to experiment with cooking for the very first time. The taste of those prawns still lingers on my taste buds, and it has a treasured memory that I still cherish and remember to this day.
What is your favourite dish from your country?
My favourite dish from Sri Lanka is any kind of grilled fish.
What is the one go-to and easy snack you love making for midnight cravings?
When it comes to satisfying my midnight cravings, my go-to snack is a delicious and nutritious mix of nuts. This quick and easy snack is not only satisfying but also packed with essential nutrients, making it the perfect choice for a late-night indulgence.
What is the one raw ingredient you cannot cook without from your country?
When it comes to cooking, the raw ingredients that I cannot do without from my country is garlic and onion. Aromatics are an essential component of any flavourful and delicious meal, and these two ingredients are the backbone of many dishes in my country's cuisine. They add depth and complexity to any dish, and their unique combination of sweetness and pungency can elevate even the simplest of ingredients.
What is the best dish to try at your restaurant?
I would definitely recommend the Grilled Rib Eye with Padron Peppers.
Chef Kanchana Ranasinghe
Head Chef
CouCou Rooftop