CLAP Dubai’s executive chef Lahiru Sampath first entered the kitchen in 2008, at the age of 22. Since then he has expanded his knowledge of Japanese food, working with a number of talented chefs and perfecting his own creative take on the cuisine.
In 2011, Sampath sharpened his culinary experience at Nobu in Atlantis, The Palm. After several years on gaining even more knowledge of Japanese ingredients, cooking methods and techniques, he joined the pre-opening team of Nobu, Bodrum in Turkey.
He then moved on to be the head chef of Tapasake signature restaurant in One&Only Reethi Rah, Maldives under the guidance of chef Hervé Courtot.
At Tapasake, he experimented with his innovative ideas to deliver unique experiences to every guest.
He then joined the ADDMIND team as executive chef of CLAP Beirut before leading the opening of CLAP Dubai