Siva’s Memorable Encounter with Chef Pablis – By Dr. Harold Gunatillake
Wisdom, Passion, and Herbal Cuisine at 88
There are moments in life when a chance meeting becomes a story you want to tell again and again. Such was the case when Siva Kumaran, Operations Director at Blue Elephant, Waldorf Hotel, Sydney, retired and now works as a freelance caterer for functions in Sydney, met the legendary chef Pablis at the Mt Lavaniya hotel—a culinary figure whose reputation had preceded him, and whose presence proved even more inspiring in person.
The Meeting Siva’s encounter with Pablis took place in the vibrant ambience of the Mount Lavinia hotel, where the fragrance of fresh herbs drifted through the air and the gentle clatter from the kitchen provided a rhythmic backdrop.
Despite his 88 years, Chef Pablis moved with an energy and grace that belied his age. His eyes sparkled with the curiosity of someone who has never stopped learning, and his handshake was firm, a testament to decades of passionate work.
A Conversation on Culinary Evolution Siva said, “As we settled into our conversation, Chef Pablis spoke at length about his latest culinary explorations—herbal cuisine. He described how, over the years, his interest in local and indigenous herbs had deepened, transforming his approach to cooking from the merely traditional to the truly innovative. With a voice both humble and assured, he recounted stories of wandering through gardens and forests in search of the perfect leaf or root to elevate a dish.
He emphasised the philosophy behind his herbal creations: food as both nourishment and medicine. Each meal, he said, is an opportunity to blend flavour with wellness, drawing on the healing properties of herbs like gotu kola, moringa, and holy basil. Chef Pablis took delight in sharing how, even now, he was continually discovering new combinations and techniques, always striving to surprise and delight his guests.
An Enduring Passion
Perhaps most remarkable was Chef Pablis’s enduring commitment to his craft. At 88, when most would have long retired, he continues to work every day—teaching, experimenting, and inspiring a new generation of chefs. His secret, he revealed with a knowing smile, is simple: never stop loving what you do. Cooking, for him, is not a profession but a way of life—a daily ritual that keeps the mind sharp, the spirit young, and the heart whole.
Legacy and Inspiration
Meeting Chef Pablis was a reminder that greatness is not measured solely by accolades, but by the willingness to continue learning, adapting, and sharing. His story is not just about longevity, but about a passionate pursuit, a joy for discovery, and a deep respect for nature’s bounty.
Siva said, “As I left Mt Lavaniya hotel, I carried with me more than the memory of a pleasant conversation—I took away a lesson in resilience, curiosity, and the true art of living well.
I invite colleagues and associates in Australia, Sri Lanka, and internationally to share this experience and the encounter with
Deshabandu Publis, the Chief Chef at Mount Lavinia Hotel in Colombo, Sri Lanka.
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