Kanishka Amunugama from Pont Dining

Chef Kanishka Amunugama spills the secret on all things food, chef life and his role at Pont Dining.

Nestled in the heart of Sydney’s luxurious InterContinental Hotel, Pont Dining Room offers a sophisticated dining experience celebrating Australian produce with global influences. We recently hosted our annual Secret Foodies Diner en Noir event at Pont Dining. We chatted with Chef Kanishka Amunugama, the culinary mind behind the restaurant, to learn more about his journey, culinary philosophy, and the exciting direction he’s taking with the restaurant’s menu.

Tell us a little about your background and why you became a chef.

I was born in Sri Lanka and grew up in a small family with my sister. At 17, I moved to the UK to pursue my culinary passion, where I studied and worked in the field for four years. Over the years, my journey has taken me across many countries, each offering unique culinary perspectives that shaped my approach to cooking. In 2018, I moved to Australia, where I had the opportunity to work in several prestigious hatted restaurants in South Australia. In mid-2023, I moved to New South Wales to further my career and immerse myself in Sydney’s vibrant food scene.

Why did you decide to become a chef?

I’ve always been drawn to the idea of creating experiences through food. Cooking is an art form that allows me to blend creativity and technique, transforming raw ingredients into dishes that bring joy to others. The fast-paced nature of the culinary world excites me, and the challenge of continually learning and refining my skills keeps me motivated. Ultimately, it’s about sharing the love of good food and seeing how it connects people—it’s incredibly fulfilling.

How would you describe your style at Pont Dining Room? What was the inspiration?

My style is all about simple, clean flavours. Having worked in many different countries, I’ve been exposed to various cuisines and culinary traditions, and I incorporate those diverse influences into my dishes. My goal is for the food to resonate with everyone who dines at Pont, creating familiar flavours that remind them of great meals and memorable moments. It’s about crafting an experience that feels both innovative and nostalgic.

What are your goals for Pont Dining, and where do you want to take it?

My primary goal for Pont Dining is to focus on seasonality and source the best local ingredients to create memorable dining experiences. I want the restaurant to build a loyal following of guests who consistently return for exceptional food. In the long term, I aim to see Pont earn industry recognition for its contribution to Sydney’s food scene while fostering a collaborative and innovative environment in the kitchen. I hope to pass down the techniques and knowledge I’ve gained to junior chefs and inspire them to grow in their own culinary journeys.

What new dish are you experimenting with right now that challenges your creativity?

Right now, I’m working on a dish featuring skate with XO butter. It’s something I’m really excited about, but I’m keeping the details under wraps—it’s going to be a surprise!

What’s your favourite thing to eat?

I’m a big fan of simple comfort food, and nothing beats a good rice and curry. It’s such a comforting and nostalgic dish for me, and I enjoy it whenever I can.

What’s your favourite thing to drink?

I enjoy a well-made Old Fashioned or a refreshing Gin and Tonic. Both are simple, timeless drinks that I find satisfying.

What’s your favourite thing to do for play?

Being a chef takes up a lot of time, but when I do get some downtime, I love going off-road driving. I used to have an old Landrover, which was my favorite for adventures, but I had to part with it recently. It’s one of those activities that lets me unwind and disconnect from the fast pace of the kitchen.

What is a must-try on Pont Dining menu right now?

One dish that I highly recommend is our signature Rangers Valley Black Onyx braised brisket and tenderloin. It’s a unique take on two different cuts of beef prepared with different flavours and techniques. The dish is served with compressed nashi pears and hash browns made with rendered wagyu beef fat. It’s a great example of how we bring together creativity and high-quality ingredients for a truly memorable dish.

Other than Pont Dining, what’s your favourite restaurant in Sydney?

I’m a big fan of Sydney Marina in Pendle Hills. They serve an incredibly flavorful and tender goat curry with roti—probably the most underrated dish in Sydney. It’s a hidden gem, and I always make a point to visit when I can. Even my German friend agrees that it’s top-notch!

Pont Dining Room continues to offer an exciting fusion of Australian ingredients with global influences under Chef Amunugama’s leadership. Whether indulging in their signature brisket or experimenting with a surprise dish, dining at Pont is an experience you won’t forget.