Chef Amila Dewasurendra, head chef at COYA in Abu Dhabi, brings a blend of precision and creativity to his cooking, shaped by his experiences in Sri Lanka, Rome, and the Middle East. He emphasizes the importance of simplicity and using locally sourced ingredients, advising amateur chefs to follow their instincts and avoid overcomplicating recipes. Dewasurendra is passionate about Italian cuisine and enjoys preparing quick, comforting dishes like Spaghetti Aglio e Olio at home. He values the integrity of each dish and prefers not to alter recipes significantly, believing that every dish has its own unique identity. Among his favorite dishes to cook is Pol Sambola, a coconut relish from Sri Lanka, while Maalu Ambul Thiyal, a sour fish curry, remains a challenging favorite due to its complex preparation. Dewasurendra strives for balance in the kitchen, motivating his team while maintaining discipline when necessary. He also shares his recipe for tiger prawn tempura, highlighting his approach to straightforward, flavorful cooking.