Rishi Naleendra is a Sri Lankan chef and the first from his country to earn a Michelin star, best known for the two-Michelin-star Cloudstreet and Cheek Bistro in Singapore.
Contemporary cooking blending his Sri Lankan heritage with Australian techniques and influences. This profile looks at Rishi’s background, career and signature approach.
TL;DR
- Sri Lankan
- Known for the two-Michelin-star Cloudstreet and Cheek Bistro in Singapore
- He became the first Sri Lankan chef to earn a Michelin star, in 2016.
- He opened Cloudstreet in 2019, which was awarded two Michelin stars in 2021.
- Contemporary cooking blending his Sri Lankan heritage with Australian techniques and influences.
Rishi Naleendra key facts
| Name | Rishi Naleendra |
| Nationality / born | Sri Lankan |
| Known for | the two-Michelin-star Cloudstreet and Cheek Bistro in Singapore |
| Location | Singapore |
| Style | Contemporary cooking blending his Sri Lankan heritage with Australian techniques and influences. |
Background and career
He honed his skills in Australian kitchens including Tetsuya’s in Sydney. He became the first Sri Lankan chef to earn a Michelin star, in 2016.
Recognition and legacy
He opened Cheek by Jowl, later rebranded Cheek Bistro, which earned a Michelin star within a year. He opened Cloudstreet in 2019, which was awarded two Michelin stars in 2021.
Signature style
Contemporary cooking blending his Sri Lankan heritage with Australian techniques and influences. It is an approach that has made Rishi a distinctive figure in the food world.
Rishi in context
Rishi Naleendra is one of the chefs featured on Pickup Table 4, alongside Justin Quek and Violet Oon.
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Rishi Naleendra FAQ
Who is Rishi Naleendra?
A Sri Lankan chef and the first from his country to earn a Michelin star.
Where is Rishi based?
Singapore.
What is Rishi known for?
The two-Michelin-star Cloudstreet and Cheek Bistro in Singapore.
What is a notable fact about Rishi?
He honed his skills in Australian kitchens including Tetsuya’s in Sydney.
What is Rishi’s style?
Contemporary cooking blending his Sri Lankan heritage with Australian techniques and influences.
