Chef De Cuisine Chef Nishad
Jerome La'Brooy Jayawardena
With over 30 years working in the food industry, Jerome is highly regarded for his Fresh and Simple approach and his ability to create food with flair.
Jerome’s began his foray into food with an apprenticeship in cooking in 1979 with the Intercontinental Hotel Colombo, after completing (02) years he was offered to complete his apprentice with the Hilton in Abu Dhabi.
During his time with Hilton, he was privileged to work in other Hilton kitchens such as Hilton Bahrain, Nicosia Hilton, Cyprus and Sydney Airport Hilton. During this period he enjoyed a wealth of experience, where he developed his own high standard of cuisine with a deep commitment to hospitality.
Domiciled in Australia, he has since spent his time travelling the world working as a chef, engaging and indulging in an array of foods and cultures.
He believes that food can have a deeper meaning than just another meal to consume; it can be evocative, emotional and thought provoking, appealing to all of the senses. Of course the key to this is being devoted to seasonal ingredients which ensure that every meal sings with the finest flavours and the produce does the talking.
Jerome is a firm believer in forging unique relationships with small farmers to grow bespoke produce exclusively for Asylum.
Jerome`s passion to create food inspired by nature, leads him to continue to refine his food, bringing new and exciting dining experiences to the table, with perfect dishes that celebrates natures beauty.
Nishad, started his hospitality career soon after school by enrolling in hotel management. During this period he was sent to various 5 star properties in Sri Lanka to learn the basics of cooking.
Whilst working in these kitchens, Nishad discovered his passion for cooking. Soon after graduating from his management course, he joined Prima Taste Restaurant in Colombo as a Commi Chef and worked his way up to a team leader over 2 ½ years later. He worked with many expatriate chefs during this time and gained enough experience.
Because of his keenness to learn Nishad joined Urban Kitchen in Hyde Park and worked with two experienced Australian chefs who took him under their wing and improved his skills in all areas of the Kitchen. He worked with Urban Kitchen for five years, joining them as a commi chef and rising up to a Sous Chef prior to his departure.
In order to broaden his knowledge, Nishad then migrated to the Middle East taking up a position with Nobu Restaurant at the Atlantis in Dubai. During his tenure there he was able to develop his knowledge and skills in Japanese Food and the Nobu concept.
Nishad's goal is to continue his adventure in cooking learning as much as possible whilst cooking with passion.