Recipes for success: Chef Amila Dewasurendra of COYA in Abu Dhabi offers advice and a tasty prawn tempura recipe
DUBAI: For Amila Dewasurendra, cooking is an exercise in both precision and creativity.
Born in Sri Lanka and trained in Rome, Dewasurendra has worked in kitchens from Europe to the Middle East. After moving to the UAE in 2013 and completing his studies at ICCA, Dewasurendra joined COYA in Abu Dhabi, where he has now advanced to the position of head chef.
Drawing on his international background and appreciation for straightforward, ingredient-focused cuisine, he aims to introduce diners to dishes that reflect his diverse influences.
When you started out, what was the most common mistake you made?
