From a 'Foodie' to a Culinary Stardom 

Dharshan Munidasa, born on November 9, 1970, embarked on a remarkable culinary journey that transformed him from a student in the United States to a globally acclaimed chef of international renown. His story began with a simple contrast: while studying in America, he found the local food lacking, prompting him to start cooking for himself. Born to a Sri Lankan father and Japanese mother, Munidasa's upbringing instilled in him a deep appreciation for good food, devoid of unnecessary complexity.

Dharshan's journey into the culinary world wasn't an extraordinary leap but rather a gradual evolution fueled by a desire for better quality meals. This led him to establish three flagship restaurants: Nihonbashi, offering authentic Japanese cuisine; The Ministry of Crab, renowned for its fresh Sri Lankan lagoon crabs; and Kaema Sutra, specializing in contemporary Sri Lankan dishes. His success in blending Japanese and Sri Lankan culinary traditions reflects his roots and his commitment to satisfying the basic human desire for excellent food.

Munidasa's affinity for the ocean, stemming from his Japanese heritage, drew him to the picturesque shores of the Maldives for over two decades. His recent venture at Carne Diem Maldives underscores his dedication to culinary excellence and innovation.

Despite his lack of formal culinary training, Dharshan Munidasa's insistence on fresh ingredients and traditional techniques has been a hallmark of his culinary philosophy. His restaurants prioritize freshness in every aspect, from sourcing ingredients to presentation.

Throughout his career, Dharshan, has garnered numerous accolades, including recognition from the Japanese government for his promotion of Japanese cuisine abroad. However, he remains modest, valuing the satisfaction of his customers and peers above all else.

In addition to his culinary ventures, Dharshan Munidasa, also made his mark as a television personality, hosting the popular series Culinary Journeys with Dharshan. His influence extends beyond the kitchen, as he continues to inspire and educate aspiring chefs and enthusiasts alike.

With his relentless pursuit of culinary excellence and dedication to showcasing the best of Sri Lankan and Japanese gastronomy, the Ministry of Crab chef stands as a trailblazer in the culinary world, leaving an indelible mark on the global culinary landscape.