Cultural Creations at Ra Restaurant and Bar
Name
Udee Suradasa
Position
Head Chef
Restaurant
Ra Restaurant and Bar, Sunshine Beach
How did you become a chef?
I’ve had a natural passion for cooking since I was a child and always enjoyed watching my mum and aunt cook. Food plays a major role in my home country of Sri Lanka, which deeply influenced my career path and I eventually pursued formal TAFE training and became a qualified chef.
What has been the most rewarding moment of your career so far?
The most rewarding moment was starting Ra Restaurant and Bar with owners Vino and Dhushan Illesinghe. We originally met through my cooking, and they really connected with the flavours and style of my food. Over time, that connection turned into a strong relationship, which eventually led to us opening this special venture together.
What do you love about being a chef?
I love having the opportunity to create something that can truly delight someone. A dish isn’t just about taste – it has the power to excite all the senses: the aroma, the visual presentation, even the sound of
a sizzling pan. Seeing a customer’s face light up from something I’ve prepared is incredibly rewarding.
What’s your approach to food?
I believe in letting the true, authentic taste of the ingredients shine through, rather than overpowering them with heavy sauces or bases. It’s about honouring the natural flavours and letting them speak for themselves.
Who would you love to cook for?
The people I love cooking for most are my kids and family. When I cook for them, it brings me back to why I fell in love with food. There’s no pressure – just the joy of nourishing the people I love.
Who is your culinary inspiration?
Globally, Marco Pierre White has always inspired me with his fierce passion, precision, and the way he revolutionised modern cooking. On the local front, Peter Kuruvita resonates with me on a personal level – his commitment to celebrating Sri Lankan cuisine and culture has been a guiding light.
What do you cook at home?
I cook breakfast, lunch, and dinner for my family at home regularly. It’s not a chore – it’s something I truly enjoy! One day it might be a fragrant Southeast Asian curry, the next a slow-roasted Mediterranean dish, or even an experimental fusion.
Favourite dish to eat or cook?
Fish Ambul Thiyal – a truly authentic and traditional Sri Lankan delicacy with bold, tangy flavours. It brings back childhood memories of family meals, coastal aromas, and home-cooked love.
What do you love about Noosa?
Noosa is a paradise of flavours. As a chef, I’m constantly inspired by the incredible local produce, the vibrant food culture, and the community spirit. The area is abundant with incredible local produce, and we’re fortunate to work with so many outstanding producers.
Any advice for young chefs?
Don’t be afraid to get creative – some of the best dishes are born from bold ideas.
What’s your favourite utensil?
My knife is the first thing I reach for in the morning and the last thing I clean at the end of the day. With the right knife, you feel everything: the texture of an ingredient, the precision of a cut, and the rhythm of your work.
What’s your favourite ingredient?
I love ingredients that tell a story, and coconut always tells mine. It connects me to island flavours, to tradition, and to cooking that’s hands-on, honest, and full of heart. Every time I crack one open, it’s like going home.
