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CHEF ROYCE
Freelance -Executive Chef My name is Royce Mathews .
A Seasoned Professional and Hands-on
approach European trained Sri Lankan Ecec .
Chef
Key Competencies:
- Creative and sound knowledge in Asian,
Western and Fusion cuisines.
• Executive Chef - Radisson Blu
Mammy Yoko Hotel Freetown
Sierra Leone
• Pre opening - Executive Chef
at Amaranthe' Bay Resort .
Uppuweli, Trincomalee, Sri
Lanka
• pre opening - Executive Chef
Araliya Green Hills Hotel,
Nuwara Eliya, Sri Lanka
• Consultant Executive Chef -
Vilu Reef Resort &
Spa,Maldives .
• Super Breakfast style
STUFFED GOLDEN BANANA
PEPPER- VEGETABLE
-CHEESE
• INGREDIENTS --2 portions
• 6 medium - Banana Peppers
• 40 gms Plain Flour
• 1 tablespoon Turmeric Powder
• 0.5 tablespoon Salt & Pepper
• 60 gms Bread Crumbs
• 1 Can of Mackerel
• 3 gms Curry Leaves
• 20 gms Onion
• 3 gms Green Chillies
• 5 gms Chilli Powder
• 80 gms Potatoes
• 1 nos Egg
• Mango Chutney & crispy vegetable
salad for Garnish
SRI LANKAN STYLE HOT TAPAS
• Golden Shrimps- Cheese balls with kochi chilli
• INGREDIENTS --2 portions
• 13 nos Medium cooked shrimps
• 30 gms Korean Golden Breadcrumbs
• 2 Teaspoon Kochi Chilli
• 40 gms Cheddar Cheese
• Some black pepper & salt
• 2 Tablespoons Green onion
• 1 nos Egg
• 30 gms Flour
• Curry Mayonnaise – Sweet Chilli Sauce for sauce
• Garnish with Coriander leaf & Leaf Lettuce
SUGAR CANE PRAWNS
WITH CURRIED KOCHI
CHILLI
• INGREDIENTS --2 portions
• 6 x 60cm piece sugar cane (fresh)
• 1 small Red onion, finely chopped
• 160 gms large prawns, peeled
• 1 garlic clove, crushed
• 2 Teaspoon Kochi Chilli
• 1 nos Egg
• 2 tablespoons cornflour
• 1 tablespoon brown sugar
• 1 tablespoon curry sauce
• 1 tablespoon Spring onion leaves,
• Mint Chutney & crispy vegetable salad for
Garnish
Chef Royce Mathews
Chef Royce Mathews

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Chef Royce Mathews

  • 1. CHEF ROYCE Freelance -Executive Chef My name is Royce Mathews . A Seasoned Professional and Hands-on approach European trained Sri Lankan Ecec . Chef Key Competencies: - Creative and sound knowledge in Asian, Western and Fusion cuisines.
  • 2. • Executive Chef - Radisson Blu Mammy Yoko Hotel Freetown Sierra Leone • Pre opening - Executive Chef at Amaranthe' Bay Resort . Uppuweli, Trincomalee, Sri Lanka • pre opening - Executive Chef Araliya Green Hills Hotel, Nuwara Eliya, Sri Lanka • Consultant Executive Chef - Vilu Reef Resort & Spa,Maldives . • Super Breakfast style
  • 3. STUFFED GOLDEN BANANA PEPPER- VEGETABLE -CHEESE • INGREDIENTS --2 portions • 6 medium - Banana Peppers • 40 gms Plain Flour • 1 tablespoon Turmeric Powder • 0.5 tablespoon Salt & Pepper • 60 gms Bread Crumbs • 1 Can of Mackerel • 3 gms Curry Leaves • 20 gms Onion • 3 gms Green Chillies • 5 gms Chilli Powder • 80 gms Potatoes • 1 nos Egg • Mango Chutney & crispy vegetable salad for Garnish
  • 4.
  • 5.
  • 6.
  • 7. SRI LANKAN STYLE HOT TAPAS • Golden Shrimps- Cheese balls with kochi chilli • INGREDIENTS --2 portions • 13 nos Medium cooked shrimps • 30 gms Korean Golden Breadcrumbs • 2 Teaspoon Kochi Chilli • 40 gms Cheddar Cheese • Some black pepper & salt • 2 Tablespoons Green onion • 1 nos Egg • 30 gms Flour • Curry Mayonnaise – Sweet Chilli Sauce for sauce • Garnish with Coriander leaf & Leaf Lettuce
  • 8.
  • 9. SUGAR CANE PRAWNS WITH CURRIED KOCHI CHILLI • INGREDIENTS --2 portions • 6 x 60cm piece sugar cane (fresh) • 1 small Red onion, finely chopped • 160 gms large prawns, peeled • 1 garlic clove, crushed • 2 Teaspoon Kochi Chilli • 1 nos Egg • 2 tablespoons cornflour • 1 tablespoon brown sugar • 1 tablespoon curry sauce • 1 tablespoon Spring onion leaves, • Mint Chutney & crispy vegetable salad for Garnish