This week on The Buzz, I sat down with none other than Dulan Hapuarachchi—a culinary maestro who’s taking Sri Lankan flavors to the world! From winning a Sri Lankan Tourism award to being the face of Dilmah Ceylon Cinnamon, Dulan is proof that passion, talent, and a pinch of spice can do wonders.

We talked about his love for Sri Lanka, his favourite dishes, and how he’s making cinnamon the star of the kitchen. Get ready to dive into a delicious conversation with a chef who’s as inspiring as his recipes!

1. Congratulations on your award from Sri Lankan Tourism! Can you share the story behind this recognition and what it means to you as a chef and ambassador for Sri Lankan cuisine?
Thank you! It was an absolute honour and a privilege to receive this award. Something I didn’t expect to win when I heard about my nomination. After my time at Masterchef Australia I have been very loud promoting Sri Lanka through my social media channels and I’m glad its being heard. It means the world to me – this award has just boosted my confidence.
 
2. As an ambassador for @dilmahceyloncinnamon, how do you incorporate Sri Lanka’s rich culinary heritage into your work, and what inspired you to partner with this iconic brand?
It was literally a bucket list item to work with Dilmah, I truly believe in everything they stand for and how serious they are on social responsibilities. I’m a little bias however proud that Sri Lanka produces the BEST cinnamon in the world and to partner up with a brand like Dilmah to promote Ceylon Cinnamon was a no brainer when I got the offer. They will revolutionise cinnamon industry, and I’m very grateful I get to be a part of it.
 
3. Sri Lankan flavours play a pivotal role in your cooking. What’s your favourite traditional dish to prepare, and how do you give it your own unique twist?
It doesn’t get more traditional than a Sri Lankan rice and curry banquet. I love myself some warm red rice, pol sambol, gotukola mallum, parippu, chicken curry, fried karawala and papadam. I wouldn’t try to change much here.
 
4. You’ve travelled extensively as a chef. How do you bring the essence of Sri Lanka to your international audiences through your food?
My job is very simple, Sri Lankan food are loved by everyone around the world therefore I don’t have to try very hard. Sri Lankan food is about simplicity, lettings the ingredients/spices shine without over complication. All I do is bring those flavours to the dishes I create, sometimes rustic, sometimes refined depends on the setting I’m at either way let the flavours do the talking. That’s how I have been able to impress people through my food.
 
5. What does it mean to you to represent Sri Lanka on a global stage, and how do you hope to elevate Sri Lankan cuisine in the culinary world?
I’m glad to be one of many people who are representing Sri Lanka on a global stage. For me highlighting Sri Lanka’s culture, people, heritage, and assets is the target – so I do this through food.
 
6. Can you tell us about a dish or ingredient from Sri Lanka that you feel is underappreciated and deserves more attention internationally?
Most definitely Sri Lankan/Ceylon Cinnamon! How are they even in the same category as an inferior product like Cassia bark – some people don’t even know the difference. This is the education we must provide.
 
7. What’s the most rewarding part of being an ambassador for Dilmah Ceylon Cinnamon, and how do you think cinnamon adds to the uniqueness of Sri Lankan cuisine?
The most rewarding part is the education and awareness we’ll bring to the market on Ceylon Cinnamon or true Cinnamon. I get to work with an amazing organisation and people who are equally excited about changing this landscape. I get to work a great product and make cool new things. Ceylon Cinnamon can be traced back to over 2000 years ago – was even a commodity so it cannot be more unique than that. 
 
8. Your passion for Sri Lanka extends beyond cooking. What do you love most about Sri Lankan culture and traditions, and how do they influence your culinary creations?
I’m very patriotic about my Motherland, I have much love towards everyone who feel the same way. I’m super proud how much history Sri Lanka has, how many great people were created here, from north to south it’s a tiny island but very mighty! I just love travelling all around, listening to stories, meeting locals, trying local food these are all part of my journey of loving Motherland all over again – and food is one of my love languages. 
 
9. As someone who has achieved so much in the culinary world, what advice would you give to young chefs in Sri Lanka aspiring to follow in your footsteps?
Find your passion, find what makes you tick, if you don’t truly enjoy what you do then it won’t last that long. Don’t listen to what everyone say, especially the ones that tell you can’t - if you have a dream and you’re willing to back yourself, then I’m telling you to go for it. It won’t be easy, there will be heaps of bumps and bruises but the rewards are far more greater. 
 
10. Finally, what’s next for you? Are there any exciting projects or initiatives we can look forward to, especially those that highlight Sri Lanka’s culinary and cultural heritage?
Yes, working on a culinary tour which will highlight my favourite places in Sri Lanka. Got heaps more video/recipe ideas for 2025. Also a few cool projects I’m working on with companies which I cannot disclose yet. It’s going to be busy 2025 and I’m very much looking forward to bringing more glory to the Motherland.