Meet Chef Eranga Nanayakkara
Executive Culinary Lead, ERA Event Venue
Trained by Gordon Ramsay. Honed in luxury hotels. Now plating every celebration at ERA.
A globally trained chef — at home in every cuisine
Chef Eranga's kitchen passport reads like a love letter to hospitality.
Born and trained in Sri Lanka. Three years at the Colombo International Hotel School. Five years in four- and five-star hotels in his homeland. Then two and a half years in Dubai, under Gordon Ramsay at Verre — the first signature restaurant Ramsay opened outside the United Kingdom. From there to Canada: executive chef at Risposta Bistro in Campbellville, plating Italian and Mediterranean fine dining for the GTA, before stepping into the role of Executive Culinary Leader at Bisha Hotel in downtown Toronto, one of the city's most exacting luxury kitchens.
What that journey gives him — and gives you — is range. South Asian wedding cuisine is in his bones. Italian, Mediterranean, modern European are in his training. Hotel-grade execution — two hundred plates served at temperature, on time, on one synchronized cue — is in his muscle memory.
What that means for your event
Whether you're hosting a 300-guest European cuisine wedding, a Middle Eastern reception, a corporate gala, or an intimate engagement party, the food is the moment guests carry home with them. Eranga's role at ERA is to make sure that the moment lands.
He builds menus the way a designer builds a room — guest by guest, tradition by tradition, course by course:
South Asian dishes that taste the way they're supposed to taste — at scale, without compromise.
European service that feels like a fine-dining room.
Vegetarian, vegan, and allergen-aware plates designed in, not patched on.
Late-night stations that bring the dance floor back to the table.
Why ERA chose him
ERA was built on the belief that a venue is only as good as the food it serves. Bringing on a chef of Eranga's caliber — Gordon Ramsay-trained, hotel-tested, multicultural by heritage and by training — was non-negotiable.
"Food at a celebration isn't a side note. It's the story. My job is to make sure every plate that leaves my kitchen earns its place at your table."
— Chef Eranga Nanayakkara
Build your menu with Chef Eranga
Every ERA event includes a tasting consultation with Eranga and our culinary team. You bring the vision — heritage dishes, dietary needs, the recipe your grandmother used to make. We'll build the menu around it.
Our Food
