From the south.

Executive Chef

• Colombo 7 Restaurant · Sri Lanka
• Marina Bay Sands · Singapore
• Leonardo London Hotel · London
• Trained under Atul Kochhar · Michelin ★

Rukshan Prabuddha brings international culinary experience and a deep understanding of Sri Lankan cuisine to the kitchen — combining traditional flavours with contemporary presentation in a way that feels both authentic and alive.

His culinary journey has taken him across some of the world's most dynamic hospitality environments, including experience at Marina Bay Sands in Singapore, one of Asia's most renowned luxury destinations. There he developed a rigorous discipline around precision, consistency, and cooking at scale.

In London, Rukshan served as Chef de Partie at Leonardo London Hotel, refining his skills in menu execution, kitchen coordination, and maintaining consistent culinary standards across demanding service environments. He later deepened his craft through training under Michelin-starred chef Atul Kochhar, gaining valuable exposure to modern South Asian cuisine and fine dining technique.

Drawing on this international experience alongside a deep knowledge of Sri Lankan ingredients and cooking traditions, he brings authenticity and creativity to Mirissa — Covent Garden, every evening.

• 01

  Provenance over branding.

  We name our farmers and our fishermen; we do not always name our cheeses.

• 02

  Salt, acid, restraint.

  If a dish needs a third flourish, it usually needed less of the first.

• 03

  The room is the dish.

  Light, sound, timing — and the smell of curry leaves on hot oil — carry as much as the plate.

• 04

  No service charge.

  Our team is paid the London Living Wage, year-round.

London's restaurant scene continues to evolve, yet authentic Sri Lankan cuisine remains largely underrepresented. Mirissa blends traditional southern-coast flavours with a quiet British influence — celebrating rich curries, fresh seafood, and the distinctive spices that define Sri Lankan cooking.

Covent Garden gives us the room to do it properly: footfall from across the world, an audience that comes hungry for the unfamiliar, and a stage that takes a young cuisine seriously.

• 01

  Tropical flavours.

  Coconut, jaggery, kithul, curry leaf, pandan.

• 02

  Bold spices.

  Roasted curry powder, black pepper, cardamom, dried chilli.

• 03

  Warm hospitality.

  The southern-coast welcome — generous, unhurried, by name.

• 04

  Vibrant street food.

  Hoppers, kothu, vadai — cooked the way they're cooked at home.