Pre-opening experience and well versed in all aspect of Kitchens and Business Operations varied from Restaurants, Banquet and Buffet, hotel Consulting. - Creative and sound knowledge in Asian, Western and Fusion cuisines.

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

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

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