Now booking in Greater Metro Area · Free 15-minute consult
In-home personal chef · Meal prep & events
Personal chef meal prep and boutique events—curated around Ceylon spices, coconut, and seasonal produce. You bring the table; we bring the feast.
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Chef Reshan Koralage is redefining Sri Lankan cuisine in the United States through sold-out, immersive dining experiences that blend heritage, storytelling, and fine wine.
As the founder of Ceylon Table, he introduced what is recognized as one of the first Sri Lankan wine pairing dinners in the United States, thoughtfully pairing deeply personal, home-driven flavors with fine wines alongside international sommelier Pablo Aguilar.
These exclusive dinners take place at Boston Title & Abstract, widely regarded as one of the most distinctive dining destinations in the country, where owner Gregor Donini welcomed the concept into its underground speakeasy setting, creating an intimate and elevated culinary experience.
Rooted in tradition, every dish is crafted entirely from scratch using house-made spice blends, an essential element that defines the depth and authenticity of Sri Lankan cuisine. Each course is designed not only to be tasted, but to be experienced, telling a story of culture, memory, and place.
Sri Lankan cuisine, with a history spanning over 2,000 years, stands among the world's most diverse culinary traditions and has been recognized among the top global food destinations. Built on rice-based foundations, coconut, and complex spice systems, it naturally accommodates a wide range of dietary preferences, while incorporating natural sweeteners such as kithul (wild palm treacle).
Reshan's journey to the United States began with a different vision to become a commercial pilot. After completing his training, he shifted his focus toward hospitality, creating a concept that invites guests to explore Sri Lankan culture through food before ever stepping foot on the island.
In pursuit of excellence, he continues to elevate Sri Lankan cuisine to a Michelin-level standard through collaboration with Chef Roque Heidler, widely regarded as one of the most talented chefs in the Midwest, bringing a refined, technique-driven approach to his culinary evolution.
At its core, his philosophy is simple: food is not just nourishment, it is memory, identity, and connection.
From weekly fridge fills to one-night celebrations—always with a Ceylon soul.
Custom menus, shopping, cooking, and packaging—labeled and ready for your week. Lamprais, kottu-inspired bowls, coconut sambol, and lighter everyday plates.
Intimate dinners, tasting menus, and family-style spreads. We plan the flow, execute on-site, and leave the kitchen spotless.
Hands-on sessions for couples, teams, or friends—curry pastes, hoppers, and balancing heat without losing brightness.
Chef-led lunches and branded meal kits that feel thoughtful, not generic—great for teams who have tried every delivery app.
wineisfood
Ceylon Table
Sri Lankan Culinary Experience by Reshan Koralage
Wine Pairings by Sommelier Pablo Aguilar
An immersive culinary journey benefiting The Tristesse Grief Center
5 course
“The lamprais nights were a hit with our whole family. Having everything labeled and ready meant we actually ate together during the chaos of the school year.”
“We needed dairy- and nut-safe meals that still felt exciting. The Ceylon Table made that effortless—flavor first, restrictions handled.”
“Our anniversary dinner at home felt like a restaurant without the noise. They made the evening feel personal, not performative.”
Tell us about your table—we will follow up by email.
