The dude with food: Gastronomic delights with a homely touch
Having gained experience in the culinary world in Australia, Wayne Onray was surprised at the demand for private chefs on his return to Sri Lanka in 2019
Wayne Onray is a man of the world -from the multicultural family that influenced his strong and inclusive outlook on life and food, to his varied schooling that eventually took him to Australia to further develop his skills as a chef. He delights in travelling the world, exploring nature and culture alike, as well as cafe hopping. And yet, when given the choice, he will almost always choose the home dinner table over going out.
His passion for food earned him the title ‘The Dude with the Food.’ Under this banner, Wayne handles the catering for small gatherings and private functions. His unique menus and grazing tables create a gastronomic experience that has helped him build a name for himself in the local industry.
Wayne returned to Sri Lanka in May 2019, hoping for a small break, before figuring out what to do next in life. He never expected to find opportunities waiting for him here. And all it took were his chicken wings with an Asian twist, some mulled wine and later on, a pie baked for a friend for Wayne to start receiving offers as a private chef. He had to create an
Instagram account simply to keep track of the posts promoting him.
As he tries to figure out his next step, Wayne prefers to be a chef who can be called upon to come up with a seasonal or customised menu as per the request. He specializes in intimate gatherings but admits his platters and pies are crowd favourites.
The moment he decided to be a private chef in Sri Lanka, comfort foods such as pies and roasts were dishes he moved towards easily. These, he believes, bring people together, and proved to be a nice way for him to reconnect with his friends.
Flavours of all kinds have always fascinated Wayne. He used to be the kid, who’d climb up to the roof of his house to chew on tamarind fruit. His love for cooking began in his grandmother’s kitchen. She used to make all the food in the house since he was a child. “Nana used to let me mix different food dyes into dough, extract coconut milk from shavings for her.” This sparked a fascination for more things Wayne could help her with or try out on his own.
To this date, his grandmother’s ‘Jaffna style beef poriyal’ is still one of his favourite dishes to make.
As a chef, Wayne enjoys “pushing the envelope” no matter what the requirement might be. He also loves working with different cuisines, his specialty being Middle-Eastern, Italian and South Asian dishes. He also enjoys fusion, which he believes brings out new experiences with every bite.
Creating platters stems from his experience working for the Australian (Tennis) Open and an Italian Restaurant called Via Condotti, where he refined his skills under a Sicilian Head chef - Stephanie Caldarera.
Wayne looks back on his experience in Australia as a fortunate opportunity for challenging though it was, he is now seeing the results of it. His days would be pretty hectic, but there were the rewarding moments such as when he got the chance to prepare and serve food for Tennis star Serena Williams.
A perfect dish could be loved for various reasons. As one who enjoys working with wine because of how its fruity notes add to an already rich product, he says that balance could be either complementary or contrasting. Incorporating a wine reduction in a dish, “the fruit hints in it might need to be balanced off with a starch that is rich in the flavouring of a complementary variety,” he explains. This could be either in the form of flavoured rice,
or a roasted vegetable assortment.
“I love the challenge of balancing the taste profile of a dish or platter I'm working on at any time.”
Wayne loves cooking with meats, especially lamb and pork. Opting to mix his spices into the meat, gives him the option of either a slow roast, or a one pot meal.
The process of slow roasting spices brings with it a sense of nostalgia, especially since Wayne uses his own blend of curry powder, which he makes from scratch. This recipe has been handed down for generations in his family, he shares. Above all, food, to Wayne should be something that can bring a family together, “the icing on the cake of a perfect day.” What he strives to achieve is “holistic and hopefully all in positive ratios.”
Encouraging anyone with a passion for cooking to pursue it, he says, “Even if it’s one dish, the world deserves the chance to taste it.”