From studying architecture in Australia to earning two Michelin stars in Singapore, Rishi Naleendra’s journey to the kitchen has been anything but conventional.
Having trained in Japanese and Australian fine dining, he now draws on his Sri Lankan heritage with meticulous technique and playful creativity at his restaurant Cloudstreet—a venue with a reputation as one of Asia’s most celebrated dining destinations.
This November, Naleendra will return to Australia for Pair’d Margaret River Region x Range Rover, joining forces with Evan Hayter of de’sendent (2025 WAGFG New Restaurant of the Year) to showcase the south-west’s seasonal produce through a collaborative, inventive menu that promises to be a highlight of the Pair’d programme.
Ahead of the event, we caught up with Rishi to talk about his Michelin-starred career, finding his voice in the kitchen, and why the Margaret River Region holds a special place in his heart.
You originally trained as an architect before moving into hospitality—what first drew you into the kitchen?
When I was studying architecture in Australia, it was an eight-year degree. Then I realised that if you studied hospitality, you could get Australian residency much quicker. That’s why I made the switch and started studying hospitality.
Early in your career, you worked at celebrated Australian restaurants Taxi Dining Room and Tetsuya’s. What lessons did you learn in those kitchens?
Taxi Dining Room was my first introduction to fine dining, and it’s where I learned most of the basics—how to make a stock, how to make sauces, how to butcher and how to fillet a fish. At Tetsuya’s, I learned so much about discipline and then when I moved on to working with Brent Savage in Sydney, I learned how to be creative and think differently in the kitchen.
In 2016, you became the first Sri Lankan chef to earn a Michelin star, and today Cloudstreet holds two. What do those milestones mean to you personally, and how do they influence your drive in the kitchen?
As much as I’d love to say that I don’t really care about awards, it’s really nice to have them—especially for the team. It makes them want to work harder and push themselves. Our lives changed in 2016 when we got our first star, and then being able to step up to two stars just put us on a very different level and gives us strong motivation to do better.
Moving from Colombo to Melbourne and then to Singapore, you’ve experienced varied cultures and food scenes. How have these places shaped your approach to cuisine?
I think that’s been the best thing about my career. It doesn’t restrict me to just one thing. If you eat at Cloudstreet, you’ll notice a good mix of Sri Lankan, Australian, and Asian influences in the menu. Having worked at Taxi and Tetsuya’s, I have also picked up a lot of Japanese influence as well.
What was the turning point when you decided to put your Sri Lankan heritage at the heart of your food?
Before I got my first star, I always wanted to prove a point by not cooking Sri Lankan food—I wanted to have my own identity in my cooking. However, once I earned that first star at Cheek by Jowl, I didn’t feel like I needed to prove anything anymore. It made sense to go back to my roots, take a deep dive into the food of Sri Lanka, and put it on the map.
The chef’s counter is one of the biggest drawcards of the Cloudstreet experience, and de’sendent offers a similar setup. How do you think that kind of dining changes the relationship dynamic between chef and guest?
I think having the counter as the main attraction changed me as a chef, because I couldn’t behave like a ‘chef’ anymore. I really had to change myself, do better, and make sure I managed the kitchen in a way that felt seamless. It has to be spotless all the time. I genuinely think that’s one of the best things that has come out of it, because it feels like someone is really in your space when you have a customer sitting in front of you. The last thing you want to do is stress the customers. It’s like inviting someone to your place and not working clean, or losing your mind in front of them—it’s not a good look.
With that said, I believe that the chef’s counter is not just about serving food. It’s about sharing the process and the energy that goes into each plate. When guests sit in front of us, they see the craft up close and we also get to see their reactions in real time. That exchange makes it feel less like service and more like a dialogue. It creates a connection and intimacy that you just don’t get in other dining room settings, and that’s something I really value.
At Pair’d, you’ll be cooking alongside Evan Hayter, known for his sustainability and focus on showcasing local produce. How do you approach collaboration with another chef, and what are you most looking forward to about working with Evan?
The best thing about this collaboration is going to be working with Evan. I’ve known Evan for around nine years now, since I opened Cheek by Jowl. I’ve cooked with Evan before, and sometimes the most important thing for a chef when working with someone else is to ask yourself, “Do I get along well with that person?” And I really do get along well with Evan, so I know it’s going to be a good time. I’m looking forward to crafting the menu with him—we’ll make sure we create a memorable meal and dining experience for the people who attend the event.
What do you hope guests take away from the dinner beyond a memorable meal?
I hope guests walk away with an experience that feels truly unique. My goal is to bring a different element to what Evan is creating at de’sendent, so that together we can offer something layered and special. It’s always exciting for me to come back to Australia and cook, and I hope that sense of passion and connection comes through in the experience.
What excites you most about working with the produce of the Margaret River Region in this setting?
I’ve had the chance to cook in Margaret River once before. The produce there really speaks for itself, and reflects the season so well. What excites me is how the food and the landscape come together—it’s the produce and the whole setting that make it such an inspiring place to cook.
What does it mean to return to Australia and bring your style of cooking to the Margaret River Region for Pair’d?
Whenever I get to cook in Australia, it always feels like I’m going home. It’s where I first learned to cook and really grew into the industry. Returning to Margaret River makes it even more meaningful. It’s a region I’ve fallen in love with—to the point where I’ve even thought of moving there someday. So, bringing my style of cooking to Pair’d in that setting truly means a lot.
What do you hope to take away from your time in the South West back to Singapore?
One thing I really love about being in Australia is the vast space and breathing in some amazing fresh air. So rather than taking something back to Singapore, I just want to fully immerse myself in that environment and enjoy my time there.
With only a few tickets remaining to see Rishi at Cloudstreet x de’sendent, don’t wait—book now and explore the full lineup of this year’s Pair’d programme.