Asian Street Food
Channa and Ruby Senaratne have a long history in the food industry. Channa was born in Sri Lanka and immigrated to Australia in 1974 when he was 12 years old. His mother worked as a cook in an Indian restaurant and often catered for large events. Channa was her off sider and so spent much of his teenage years in and around food and kitchens. At age 19 he went to Melbourne to train in tandoori cooking and after a year came back to work at Sherherazad Tandoori restaurant in Brisbane, of which he later became a partner. During his time as head chef at Sheherazade the restaurant won three consecutive Bulletin Magazine’s “Best Ethic Food in Queensland” awards and had one of Channa’s recipes published in Gourmet Traveller magazine. The Sheherazade team also had a take away food outlet at the Brisbane city’s Wintergarden Mall as well as catered for food and wine festivals and other events.
In 1995 Channa and Ruby were married and moved to Indonesia, where they spent the next 15 years. Together they worked on surf charter boats, opened a cafe, ran a small catering business and operated their own surf charter boat. Channa trained many young Indonesian cooks. Channa and Ruby also spent a year in Greece and Turkey working on a luxury charter yacht. In 2010 they returned to Australia to live. Channa has been working as a chef in the offshore oil and gas industry.
He specialises in Asian cuisine, founded in the strong food culture of Sri Lanka, his tandoori training and the many years of living and travelling in South East Asia.
Channa has a cert. 3 in commercial cooking.
Ruby has no formal qualifications but has cooked alongside of Channa for many years and in many different working environments.