Fanning The Flames: How The Dayawansa Brothers Are Igniting Sri Lanka’s Hospitality Scene

Three brothers. One backyard grill. And a culinary empire that’s redefining Sri Lankan hospitality from Colombo’s hidden gardens to the pristine beaches of Mirissa. Meet the Dayawansa brothers – the flame-wielding visionaries who turned casual family barbecues into the island’s most coveted dining experiences. And they haven’t stop there.

It’s a quiet Colombo garden on a warm evening. Guests have gathered under the stars around an open flame, where aromatic curls of woodsmoke rise from a crackling grill, carrying the scent of spiced coconut and charred mango. At the center of it all are the Dayawansa brothers – Shanil, Nadishka, and Nelaka – orchestrating this symphony of flames.

This was the beginning of a series of casual backyard barbecues that would evolve into Gini Outdoor Kitchen, arguably Colombo’s most sought-after dining experience. In the years since that barbecue under the stars, the trio’s passion for live-fire cooking and heartfelt hospitality has transformed their family business into a mini-empire encompassing Sri Lankan food and travel experiences.

The Brothers And The Birth Of Gini

The story of Gini (aptly named after the Sinhalese word for ‘fire’) is, fittingly, a tale sparked in a home setting. A few years ago, Shanil Dayawansa and his brothers weren’t restaurateurs at all – they were simply three Sri Lankans who loved good food and bringing people together.

Nadishka, who had honed his culinary skills at hotel school, would experiment with recipes over open flames, while Shanil and Nelaka helped him host intimate cookouts for friends and family. Their modest Colombo backyard became a culinary playground, where the brothers would host six-seat feasts under the night sky, grilling, laughing, and fine-tuning recipes by firelight.

Word spread quickly about these convivial pop-up dinners. “It was homegrown and authentic. We were just doing what we loved, and people wanted more,” Shanil recalls.

By late 2021, the Dayawansas decided to turn this passion into something bigger. Pooling their talents, the brothers launched Gini Outdoor Kitchen as a proper restaurant, but one that stayed true to its roots. Gini began not in a commercial kitchen, but with that very backyard ethos – live wood-fire grills front and center, and the same emphasis on togetherness and local flavor that defined those family gatherings.

“We didn’t want to lose that magic of cooking under the stars,” says Nadishka.

Indeed, Gini’s entire concept was built around live-fire cooking in an open-air setting, a novelty in Colombo. It officially opened its doors tucked inside the leafy grounds of Havelock Place Bungalow, a century-old Colombo 5 villa whose garden provided the perfect stage for flame-kissed feasts.

From the day it opened, Gini turned heads in Colombo’s dining scene. The restaurant proudly bills itself as Sri Lanka’s first open-fire fine dining restaurant, a claim backed by its distinctive setup: all dishes are prepared over an open flame in the outdoor kitchen, with diners watching the action from candlelit tables scattered beneath palm trees.

The experience is deliberately immersive – crackling fires, sizzling local seafood on the grill, and chefs fanning wood embers to coax out smoky aromas. It’s a throwback to age-old Sri Lankan cooking techniques presented with a modern gourmet twist. They work closely with local fishermen communities from Negombo (Sri Lanka’s largest seafood market) and other local small businesses and farmers.

The menu reads like a love letter to Sri Lanka’s bounty: fresh Negombo lagoon oysters kissed by burnt pineapple vinaigrette, succulent prawns grilled and brushed with arrack-infused sauce, or tender beef cheek curry slow-cooked to smoky perfection. For dessert, their playful take on s’mores features caramelized banana, ice cream, and dulce de leche – nods to childhood bonfires but in refined format.

There are cocktails too, created in the same spirit. In fact, Gini’s bar has gained its own cult following for reinventing Sri Lanka’s beloved arrack in drinks like the signature Arrack Sour sweetened with kithul palm treacle. They also proudly use local artisanal cheeses like palai, which has the taste and texture of parmesan.

What truly sets Gini apart, however, is the personal touch behind it. As a family-owned restaurant, every detail carries a bit of Dayawansa DNA. Shanil, the eldest brother, is the consummate host and operations whiz, often found warmly greeting guests by name and gliding from table to table to ensure everyone’s having a great time. His easygoing charm hasn’t gone unnoticed; diners often remark that “Shanil, the owner, knows what it takes to keep customers happy.”

Meanwhile, Nadishka, the culinary brain, helms the live-fire kitchen as head chef, backed by his old school friend Surith Adhihetty, a Melbourne-trained chef who leads the team. Together, they’ve mastered what they call “the art of flame and flavor,” juggling roaring fires while turning out beautifully plated dishes.

The youngest brother, Nelaka, adds his creative vision to the mix, handling concept design and new ideas that keep the brand fresh. It’s very much a hands-on family affair: one brother stokes the grill, another shakes up cocktails, the third fine-tunes the playlist – all three ensuring the night comes together perfectly.

Crucially, the Dayawansa brothers’ Sri Lankan identity is the soul of Gini. They made a pact early on that only Sri Lankan ingredients would be used in their kitchen, a bold move that meant no imported salmon or decadent ingredients from Europe, but rather celebrating what’s found in local waters, farms, and forests.

“If it’s not from our island, it’s not on the menu,” Nadishka likes to say.

That philosophy has led the team to source from all over the country: wild clams from Mullaitivu in the north, heirloom vegetables from upcountry Kandy farms, even cinnamon from down south to perfume the grill. “We wanted to showcase the bounty our island has to offer,” Shanil explains.

Reviving A Hidden Bungalow In Colombo

The Gini Outdoor Kitchen experience is inseparable from its enchanting location. The brothers deliberately chose Havelock Place Bungalow, a heritage residence tucked away in a serene corner of Colombo. This colonial-era bungalow, with its ivy-covered walls, lush garden courtyard, and even a small pool, was a well-kept secret in the city – that is, until the Dayawansas brought it new life.

Partnering with the bungalow’s owners, the brothers integrated their restaurant into the property, effectively turning Havelock Place Bungalow into both a dining destination and boutique B&B. By night, Gini’s diners enjoy their meals in the bungalow’s tropical garden, surrounded by vintage charm; by day, travelers can actually stay in one of the bungalow’s cozy rooms, enjoying old-world hospitality with modern comforts.

This unique synergy between food and lodging has elevated Havelock Place Bungalow’s appeal. In fact, the property now proudly advertises Gini as a star attraction. It’s a win-win: hotel guests get to savor Sri Lanka’s top live-fire cuisine steps from their room, while restaurant patrons who fall in love with the ambiance can extend their evening into an overnight stay.

“We want people to feel at home, whether they come just for dinner or decide to sleep over,” Shanil says.

True to that word, the Dayawansa touch is present in the bungalow’s hospitality as well, from the friendly staff culture they’ve helped instill to the breakfast spreads that include some of Gini’s specialties (think coconut pancakes with kithul syrup) for overnight guests. By breathing new energy into this once-sleepy bungalow, the brothers have preserved a slice of Colombo’s history and turned it into a thriving hub for travelers and locals alike.

A Beachside Haven Down South

Not content with conquering Colombo, the Dayawansa brothers have also extended their hospitality venture to Sri Lanka’s southern coast with Iluk House, a rustic beachside villa in the laid-back village of Mirissa. Opened in 2021, Iluk House is the family’s answer to a tropical getaway: a three-bedroom thatched-roof villa perched practically on the sand, where you can fall asleep to the sound of the Indian Ocean.

The name “Iluk” refers to the traditional thatching made of dried grass that covers its roof, lending the villa a charmingly natural, island aesthetic. Here, the Dayawansa philosophy of intimate, authentic experiences continues in full force.

Staying at Iluk House feels less like a hotel and more like borrowing a beach house from old friends. The décor is bohemian and chic, with open-air living spaces that blend into a palm-shaded garden leading to the beach. Each bedroom offers an uninterrupted view of the sea’s endless blue, and if you’re lucky enough to visit during turtle season, you might spot sea turtles nesting right beyond the porch at dawn.

True to form, the brothers ensure service at Iluk House is highly personalized. A resident caretaker and cook take care of guests’ every need, from arranging snorkeling outings to whipping up rice and curry exactly the way their Sri Lankan grandmother might. In other words, staying here is like being welcomed into the Dayawansa family itself.

Shanil and Nelaka often drop by when they can, sharing travel tips or a bottle of locally brewed toddy with guests in the evening. It’s this kind of above-and-beyond warmth that turns a pretty villa into an experience people rave about. For the Dayawansas, Iluk House isn’t just another business – it’s a passion project born from their own love of Sri Lanka’s southern coast, and a way to give visitors a taste of genuine island life beyond the tourist trail.

Next Up: A Bar With A Buzz

Now, the brothers are turning their attention back to Colombo. This November, they will open Kampong, a cocktail bar tucked into the historic neighborhood of Slave Island, known today as Kompanna Veediya.

The name “kampong” means “village” in Malay, a tribute to the district’s layered history and multicultural roots. Once a hub for Colombo’s Malay community, Slave Island has colonial barracks, railway yards, bustling street life, and lots of stories. Kampong will be a cozy bar where each cocktail draws inspiration from this heritage. Drinks will spotlight Sri Lankan spirits like arrack, paired with local ingredients, and presented with the same storytelling flair that powers Gini’s kitchen.

“We’re bringing a cozy bar with cocktails and tapas-style small plates that tell the story of this neighborhood,” Shanil reveals. “It’s not about being trendy – it’s about giving people a place to connect.”

A Beacon Of Resilience

The story of the Dayawansa brothers carries deeper significance in Sri Lanka’s tourism landscape. In a country that has faced its share of challenges in recent years – from a pandemic to economic setbacks – their family-run ventures are a beacon of resilience and innovation. Rather than waiting for international franchises or big investors, this trio of brothers (still all in their twenties and thirties) took it upon themselves to create world-class experiences by Sri Lankans, for Sri Lanka.

They’ve proven that homegrown talent and local ingredients can not only compete with, but often surpass, imported concepts on the global stage. What began as “homegrown and authentic” still is. Only now, the brothers are doing what they love and leaving people wanting more in Colombo, and in Marissa and soon, in Kompanna Veediya.