Exploring The Peak of Creativity with Chef Budhika

Thursday 19th of August 2021

What is the best part about going on a holiday? If your answer is related to all the great culinary experiences you can have at the destination, then let us introduce you to the amazing talent, Pastry Chef Budhika Sampath.

For the past two decades, Chef Budhika has been creating and serving magic to the dining tables of esteemed restaurants in his home country of Sri Lanka and now, in the Maldives. More specifically, the breathtaking resort of Ellaidhoo Maldives by Cinnamon has been his home for almost a decade.

His journey started with inspiration he caught on from his father, an Executive Chef himself. Since he could remember, Chef Budhika has loved exploring the diverse nature of pastry and the inventiveness of the ingredients and the process. His first mentor in the world of pastry at the Kingsbury Hotel in Colombo, Sri Lanka, was Chef Prageeth. Under his wing, Chef Budhika let his imagination run wild and learn everything he could about the techniques, process, and the art of pastry.

Since joining Ellaidhoo Maldives by Cinnamon, Chef Budhika has been unstoppable. Guests who have had the pleasure to be amused by Chef Budhika’s platters will definitely remember him for the artistic chocolatey delights. Some of his signature creations were based on the Disney plots of Alice in Wonderland, where a layer of chocolate melts away to reveal the ‘Wonderland’, and Aladdin, when he finds the magic lamp. The expression on the face of the guests are what keeps the passion going for Chef Budhika.

Backed with support from the resort team, Chef Budhika has even established his name in coveted culinary competitions in the Maldives. Marlon Robert, General Manager of Ellaidhoo Maldives by Cinnamon, Thomas Chin, Executive Chef, have mentored and monitored his progress in competitions held both in the resort and nationally as well. There has not been a competition where Chef Budhika has not bagged a Gold, Silver, or Bronze medal for his mouthwatering servings. It is with good reason too, since he doesn’t shy away from twisting, turning, garnishing, glazing his dishes – you name it, Chef Budhika has used that technique is a different way.

Ambitious to keep on excelling in his field of passion, Chef Budhika dreams of opening a restaurant exclusively for pastry delicacies. His menu will be specialized for chocolate and ice-cream varieties made with the most unusual ingredients, so be ready to have your mind blown with something you never expected to have in a pastry.

Here is an exclusive recipe shared by Chef Budhika, one he created on the occasion of Maldives’ Republic Day celebrated at the resort. He thoughtfully used an abundantly available local fruit, the Screwpine, in a souffle. Are you bold enough to try this by yourself?

Hot Skrewpine Souffle

Ingredients:

Egg Whites 200g

Sugar 175g

Corn Flour 15g

Screwpine Puree 120g

Method:

1. Beat the egg whites and sugar for 10 minutes.

2. Then add the corn flour and Screw Pine puree and mix well.

3. Put the mixture in to small ceramic cups and steam bake for 20 minutes in 150C.

Aiva Fruit Chutney

Ingredients:

Maldivian Honey 150ml

Aiva Fruit 200g

Cardamon 05g

Method:

1. Boil the honey with cardamon.

2. Chop the Aiva fruits and add it to the honey and cook for a while.

This can be served with Coconut ice cream and tropical fresh fruits.