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Chef Asanka Lorensu

Originally from Sri Lanka, Chef Asanka learned how to cook by spending time in the kitchen with his mother and grandmother. He spent twelve years cooking for various catering companies and cruise lines, refining his skills while traveling around the world. His passion for honing his craft finally brought him to New York where he has worked in some of the city’s best restaurants including Jean-Georges (2 Michelin stars), and The Mark Restaurant by Jean-Georges, where he currently works as a Sous Chef.