By Louis Olivier Maury
Photography: Ishan Ibrahim
Amid the tranquil turquoise waters of the Maldives there resides a culinary artist whose talents have elevated the paradise to new gastronomic heights. Chef Gaushan De Silva, a virtuoso in the kitchen, has become a beacon of culinary excellence on the enchanting shores of Velaa Private Island (you can watch our video documentary of our time with Chef Gaushan De Silva here).
A Memorable Encounter with Chef Gaushan De Silva
On a quiet morning in December on the white sandy beaches of the island I had the chance to sit down with Gaushan. Black pants, immaculate white Chef’s vest, there’s an aura to him. Firm handshake, contagious smile, it is easy to see his dynamism. Eloquent and loquacious, he opens up about his journey with a refreshing, frank approach that characterises his persona and his venture in the realm of gastronomy.
Born with a deep connection to the culinary arts, De Silva hails from Sri Lanka, where rich and diverse flavours are a way of life. His early years were spent witnessing his grandmother transform humble ingredients into masterful dishes, instilling in him an enduring passion for the art of cooking. It was this environment where his ambitions were first kindled.
The Early Years: From Sri Lanka to the World
The story of De Silva’s professional culinary journey started early, in 1996 at 16 years old where he began working at Swiss Hotel in Kandy as a trainee. He quickly scaled up, his determination, natural talent and thirst for technique and knowledge recognised by his superiors, and he soon undertook a position at the Rangali Hilton in 1999. He was then appointed as a Chef for the Royal family of Jordan for a year, which exponentially expanded his horizons and discovering various new facets of the culinary world and its demanding constraints.
A Rising Star in the Maldives
He later journeyed to the Maldives accepting a position in the kitchen brigade of the renowned island resort Huvafen Fushi where he rapidly became Chef de Cuisine. There his talent did not pass unnoticed, particularly by one distinguished traveller: Czech billionaire Jiří Šmejc. Šmejc fell in love with the Maldives and decided to buy a small island to open his own paradise: Velaa Private Island.
The visionary Šmejc aided De Silva’s talent to blossom by affording him access to the hallowed halls of various prestigious establishments including three-starred Alain Ducasse au Plaza Athénée in Paris, three-starred NOMA restaurant in Copenhagen and Edouard Loubet’s restaurant in Bonnieux to name a few. Here he toiled tirelessly, honing his skills under the watchful eyes of seasoned masters, sharpening his techniques, and refining his philosophy.
Culinary Director of Velaa Private Island
The relationship between De Silva and Šmejc ultimately led to the defining milestone of his career thus far, becoming the Culinary Director of the entire Velaa establishment. It is this role that he continues to hold, overseeing Aragu, the island’s signature restaurant, Athiri, Avi, Tavaru and the innovative Faiy, where gastronomy meets well-being. It is a true Tour de Force that only De Silva could achieve.
Across the entire discussion with him it was easy to grasp his defining feature: his unwavering commitment in the quest of perfection and innovation. For De Silva, each dish is a blank canvas, a narrative waiting to be told; his menu a reflection of his creative prowess, skilfully blending traditional and contemporary culinary techniques. Renowned for exquisite presentation, hisdishes are genuine works of art, where colour, texture and taste converge in brilliant unison.
He constantly seeks inspiration from the myriad of international cuisines, fervently researching for hours unique ingredients or innovative techniques that continuously elevate his approach. The fusion of flavours in his cuisine transcend borders, resulting in dishes that are both exotic and comforting, a feat that is difficult to achieve.
Global Inspiration, Sustainable Practices
Alongside his mastery of flavour and technique, De Silva is open about his deep commitment to sustainability and responsible sourcing, understandable given the extraordinary beauty of the atoll he calls home. He places immense importance in the preservation of the pristine beauty of the Maldives, and not only at Aragu but across all the restaurants at Velaa embody his dedication to eco-friendly practices that seamlessly blend with the idyllic environment.
Across the diverse and competitive gastronomical world, De Silva undoubtedly stands tall as a sensational emerging star, a luminary from his island home, where his creations leave an indelible mark on those fortunate enough to visit.
Time flies and what was initially scheduled as a formal interview quickly became a friendly, affable conversation. Reluctantly we had to part ways, as he much on his agenda, some travelling to prepare for, new dishes to test and fine tune. He shakes my hand and with a smile wishes me safe travels as I wish him the best for another successful year on this blissful Edenic retreat.
De Silva’s journey is a testament to the unwavering pursuit of perfection. He is etching his name in the annals of culinary history, and across the sanctuary of Velaa Private Island, De Silva reigns supreme as a culinary maestro, whose artistry continues to make ripples across the globe.
Bravo Chef!
Comments