Surath Perera, a rising culinary talent in Dubai’s vibrant food scene, credits his early family experiences with shaping his passion for cooking. Growing up surrounded by the aromas and activity of the kitchen, Perera developed an appreciation for how food can bring people together and create lasting memories. This foundational connection, he says, inspired his pursuit of a professional culinary career driven by creativity and the challenge of transforming quality ingredients into memorable dishes.
After relocating to Dubai, Perera began his career at 3Fils as a commis chef, where he honed his skills through dedication and a commitment to continuous learning. He later played a pivotal role in the conceptual development and rapid expansion of SLRP Ramen & Rolls Bar. Currently, he oversees menu development across the brand, introducing seasonal dishes while mentoring kitchen teams across multiple locations.
Reflecting on the early days of his career, Perera identifies his initial tendency to focus excessively on presentation at the expense of kitchen fundamentals such as preparation, organization, and timing. “Good preparation, organization and timing are just as important as the cooking itself,” he notes.
Perera offers practical advice to amateur cooks, emphasizing the importance of using quality ingredients, seasoning gradually, tasting food throughout the cooking process, and maintaining a sharp knife and orderly workspace to improve efficiency and enjoyment.
When asked about his culinary preferences, he favors simple, authentic dishes that highlight the quality of the main ingredients rather than complicated preparations. His go-to quick meal at home is fried noodles, a flexible dish that can be customized with various proteins and vegetables in about 20 minutes.
Perera’s favorite dish to prepare is steak, valuing dishes that showcase the primary ingredient without overwhelming it with numerous components. He enjoys the precision involved in controlling flavor development and cooking techniques, as well as the immediate feedback from guests. He describes the most challenging dishes as those involving delicate proteins, such as perfectly cooked fish or steak, where exact temperature control and timing leave little margin for error.
As a kitchen leader, Perera adheres to a disciplined style grounded in clear communication, structure, and high standards. He expects punctuality, preparation, and respect from his team, leading by example and focusing on understanding, correcting, and learning from mistakes rather than resorting to shouting. Perera stresses that successful kitchens rely on discipline, teamwork, and mutual respect to maintain quality and consistency while fostering a supportive environment.