Meet the Chef: Sumudu Fernando
Born in Colombo Sri Lanka, Sumudu Fernando accumulates over 10 years of culinary experience. Since moving to Canada in 2006 until this day, she has fallen in love the art of cooking. With inspiration from her own culture and other cultures. Creating some of the most succulent and luscious dishes throughout her career. Sumudu has occupied the position as Chef De Cuisine with the McEwan Group over the past few years.
Quickly, she worked her way up through some prestigious establishments in Toronto, notably with Chef Mark McEwan at One Restaurant, Fabricca, and Shops at Don Mills Store where she learned to master the culinary techniques.
She deepened her knowledge of the culinary culture associated with elements and influences from the all over North America, Middle East, South Asia, Southeast Asia. Whether it’s through an exquisite dish or exotic spice used. Sumudu combines a fusion of different cultures and atoms on opposite sides of the universe that can influence each other.
Now Sumudu takes on another exciting challenge, overseeing the newest addition to the McEwan group, Diwan Restaurant at the Aga Khan Museum. Where she will offer a new lunch menu inspired by the newest exhibition at Aga Khan Museum, that will showcase her original and creative approach to the Middle East, South Asia, Southeast Asia, North African Cuisine.