Chef Charith Heman was born and raised in a town in Sri Lanka and his passion for cooking starting by watching how his mom cooking amazing and delicious traditional Sri Lankan food by using homemade spices and flavors. After his studies, he attended culinary school and got an opportunity in the fine-dining kitchen at Ritz Carlton, Doha Qatar as a trainee cook and built his career from there onward traditional French, Mediterranean, as well as Arabic cuisine cooking with as Asian touch nevertheless, show a contemporary, light feeling. Here the focus is superior in traditional dishes with a modern twist that exists the sense and appeals to all.

From there chef Charith moved to Shangri-La hotel in the Maldives. to upgrade his career for his future and finally moved to Grand Cayman in 2012 and worked in a few restaurants and now working at Abacus Restaurant as the Head chef. Charith takes particular pride in the superb quality of the ingredients that he uses with a preference for local products. “Great importance is also placed on beautiful, creative presentation employing various food textures and colors”