CHEF ROYCEFreelance -Executive Chef My name is Royce Mathews .

A Seasoned Professional and Hands-on approach European trained Sri Lankan Ecec . Chef Key Competencies:- Creative and sound knowledge in Asian, Western and Fusion cuisines.

• Executive Chef - Radisson Blu Mammy Yoko Hotel Freetown Sierra Leone

• Pre opening - Executive Chef at Amaranthe' Bay Resort . Uppuweli, Trincomalee, Sri Lanka

• pre opening - Executive Chef Araliya Green Hills Hotel, Nuwara Eliya, Sri Lanka

• Consultant Executive Chef - Vilu Reef Resort & Spa,Maldives .

• Super Breakfast style

STUFFED GOLDEN BANANA PEPPER- VEGETABLE

-CHEESE• INGREDIENTS --2 portions • 6 medium - Banana Peppers• 40 gms Plain Flour• 1 tablespoon Turmeric Powder• 0.5 tablespoon Salt & Pepper• 60 gms Bread Crumbs• 1 Can of Mackerel• 3 gms Curry Leaves• 20 gms Onion• 3 gms Green Chillies• 5 gms Chilli Powder• 80 gms Potatoes• 1 nos Egg• Mango Chutney & crispy vegetable

salad for Garnish

SRI LANKAN STYLE HOT TAPAS

• Golden Shrimps- Cheese balls with kochi chilli

• INGREDIENTS --2 portions

• 13 nos Medium cooked shrimps

• 30 gms Korean Golden Breadcrumbs

• 2 Teaspoon Kochi Chilli

• 40 gms Cheddar Cheese

• Some black pepper & salt

• 2 Tablespoons Green onion

• 1 nos Egg

• 30 gms Flour

• Curry Mayonnaise – Sweet Chilli Sauce for sauce

• Garnish with Coriander leaf & Leaf Lettuce

SUGAR CANE PRAWNS WITH CURRIED KOCHI CHILLI

• INGREDIENTS --2 portions • 6 x 60cm piece sugar cane (fresh)• 1 small Red onion, finely chopped• 160 gms large prawns, peeled• 1 garlic clove, crushed• 2 Teaspoon Kochi Chilli • 1 nos Egg• 2 tablespoons cornflour• 1 tablespoon brown sugar• 1 tablespoon curry sauce• 1 tablespoon Spring onion leaves, • Mint Chutney & crispy vegetable salad for

Garnish