As the culinary force behind NYNE LUXE’s evolving dining philosophy, Chef Shantha Peiris brings global experience and a deeply rooted respect for ingredients to the table. With a career spanning over four decades, Peiris has honed his craft across international kitchens, shaping a style that is both technically refined and intuitively grounded in flavour.

As the world celebrates World Sustainable Gastronomy Day, Chef Peiris’ philosophy feels especially resonant. “In the context of Nyne LUXE, sustainable gastronomy means creating exceptional culinary experiences while being mindful of our impact on the environment, local communities, and future generations. It is about sourcing ingredients responsibly, supporting local farmers and producers whenever possible, minimising food waste, and embracing practices that promote sustainability without compromising quality or luxury”.

Chef Shantha believes that sustainability is becoming a defining factor in luxury hospitality “Today’s guests are increasingly conscious of how their choices impact the environment, and they expect brands to operate responsibly. True luxury is no longer defined solely by exclusivity and comfort; it is also about authenticity, ethical practices, and long-term value.  He believes much of this responsibility begins in the kitchen. “At Nyne Hotels, our chefs strive to balance culinary excellence with environmental and social responsibility…we also have the power to educate customers about sustainable food choices and encourage environmentally friendly eating habits”.

Minimising waste is a large part of a responsible chef’s mandate, and Chef Shantha’s is no exception “We focus on careful menu planning, accurate forecasting, and efficient inventory management to ensure ingredients are utilised effectively. Our chefs practice whole-ingredient usage wherever possible, finding creative ways to incorporate different parts of produce and other ingredients into menu offerings. We also monitor portion sizes, and store ingredients properly to extend freshness”.

As someone who is committed to locally sourced ingredients, Chef Shantha is well used to dealing with factors like seasonal changes and availability. As he explained, “Seasonal changes in Sri Lanka play an important role in our menu development at Nyne LUXE. We closely follow the availability of fresh produce, seafood, fruits, and other local ingredients throughout the year, allowing us to create dishes that highlight the best flavours of each season. Working with seasonal ingredients ensures better quality, freshness, and sustainability while supporting local farmers and producers. It also inspires our culinary team to innovate continuously, introducing new dishes and flavours that reflect Sri Lanka’s diverse agricultural landscape.”

Chef Shantha is also focused on swapping imported or less sustainable ingredients for local options. “At Nyne LUXE, we actively choose local alternatives to reduce reliance on imported ingredients and improve sustainability. For example, we use local spices and herbs instead of imported blends, and substitute tropical fruits in place of imported berries or out-of-season produce where appropriate. Ingredients such as kithul syrup are used as natural sweeteners instead of refined or imported sugars, and coconut-based products often replace dairy elements in certain preparations”.

Nyne LUXE is known for its’ creative vegan and plant-focused dishes.  Chef Shantha credits Sri Lanka’s rich biodiversity of fruits, vegetables, herbs, and grains for providing an incredible foundation for creative plant-based cuisine. He is also justifiably proud of the fact that many of the vegan staples on the Nyne LUXE menu are made in-house.  “Our process focuses on using traditional techniques such as soaking, blending, fermenting, and slow cooking to enhance flavour and texture without relying on artificial additives. Everything is made in small batches to maintain consistency and freshness, allowing us to craft vegan dishes that are both innovative and deeply satisfying”

Cooking without animal-based ingredients can be challenging, but Chef Shantha enjoys finding creative solutions. He focuses on building flavour with plant-based methods like roasting, fermenting, grilling, smoking, and slow cooking. For texture, the team combines crunchy elements like roasted seeds or vegetables, creamy parts from coconut, nuts, or legumes, and firm ingredients such as jackfruit, mushrooms, and root vegetables. The flavour profile is further enhanced by balanced seasoning, house-made spice blends, stocks, and fermented ingredients that add umami and richness.

Reflecting on a long and distinguished career and the things that help keep the inspiration alive, Chef Shantha said, “I’m particularly inspired by the richness of local ingredients and the opportunity to reinterpret them in modern, thoughtful ways while still respecting their origins. I’m also motivated by the growing focus on sustainability and plant-forward cuisine, which challenges us to be more creative and intentional in the kitchen. Ultimately, what drives me is seeing guests genuinely enjoy and remember a dish, not just for its flavour, but for the story and care behind it. That sense of connection and continuous discovery is what keeps my passion for cooking evolving every day”.