Thushara Siriwaradana
Chef Thushara was born in Sri Lanka and brought up on a farm with his siblings, parents and grandparents. The farm was large and had big rice fields, a vegetable garden and fruit trees. This is where it all began and started developing his passion for harvesting fruits and paring those with fresh herbs from the garden.
His passion for cooking carried through all his childhood, into his adulthood. After he graduated from the School of Culinary, he left Sri Lanka in 2002 to further explore other parts of the culinary world, starting in Dubai. He continued as Head Chef for the fine dining restaurant on the Carnival Cruise line from 2004 to 2006, before coming to Cayman, where he has made a name for himself in several restaurants, finally taking over the kitchen as Head Chef at Grand Old House in 2012.
Since 2002 Chef Thushara has won countless awards for various incredible dishes. Grand Old House works closely with local college students where they are introduced to hands-on experience both in the kitchen and front of house, becoming integrated as full team members, while they train under Chef’s watchful, expert eye.
Though he says he likes to cook everything, if he had to choose ingredients, it would be anything out of the sea with fresh vegetables and herbs. His passion lies in the fusion – literally an explosion - of the flavours of the world.
His passion for cooking carried through all his childhood, into his adulthood. After he graduated from the School of Culinary, he left Sri Lanka in 2002 to further explore other parts of the culinary world, starting in Dubai. He continued as Head Chef for the fine dining restaurant on the Carnival Cruise line from 2004 to 2006, before coming to Cayman, where he has made a name for himself in several restaurants, finally taking over the kitchen as Head Chef at Grand Old House in 2012.
Since 2002 Chef Thushara has won countless awards for various incredible dishes. Grand Old House works closely with local college students where they are introduced to hands-on experience both in the kitchen and front of house, becoming integrated as full team members, while they train under Chef’s watchful, expert eye.
Though he says he likes to cook everything, if he had to choose ingredients, it would be anything out of the sea with fresh vegetables and herbs. His passion lies in the fusion – literally an explosion - of the flavours of the world.