Celebrating 50 Years of Culinary Excellence: A New Chapter Begins at London Grill with Chef Phillip Davenport

As the iconic London Grill at Cinnamon Grand Colombo marks its golden jubilee, it isn’t just a celebration of five decades of fine dining—it’s the beginning of an exciting new era. Kicking off the 50-year milestone in true style is internationally acclaimed chef Phillip Davenport, known for his bold fusion of global flavours and precision-led technique.

With over three decades of culinary mastery and a career that has spanned continents and cultures, Chef Davenport brings his signature flair to the London Grill, reimagining its legacy with a two-week takeover of curated dishes that blend French finesse with Southeast Asian soul. This collaboration not only honours the restaurant’s storied past but also sets the tone for its future—bold, refined, and rooted in timeless taste. Chef Phillip Davenport – In conversation on Buzz with Danu today. 

1. From global kitchens to Colombo—what drew you to be part of the 50-year celebration of the iconic London Grill?
I was invited by GM Kamal to be part of this incredible milestone for the London Grill and Cinnamon Grand—my very first time here. When an institution turns 50, you don’t say no. It’s a celebration of history, excellence, and timeless hospitality.

2. You’ve worked in some of the most dynamic food scenes around the world. How do you plan to blend your bold, signature style with the classic legacy of London Grill?
I’ll be bringing a fusion of French fine dining techniques with Southeast Asian flavours. For me, it’s about celebrating tradition while adding layers of inspiration gathered across the globe, especially from my time in the APAC region.

3. Fifty years is a golden milestone. If London Grill were a dish, how would you reimagine it—modern twist or classic revival?
Definitely a modern twist on a classic. For example, I’m doing a French boudin blanc with foie gras—but giving it a Japanese edge. It’s about honouring the past while surprising the present.

4. Colombo’s food scene is evolving. What excites you the most about cooking for a Sri Lankan audience right now?
Honestly, the energy and passion here are contagious. Working with the Cinnamon Grand team has been a joy. I love immersing myself in the local culture, and it always starts with the people in the kitchen.

5. Your series Eating Inn dives into the stories behind the plate. What story do you hope to tell through this collaboration with Cinnamon Grand?
This is a chapter of my own story—showcasing my culinary roots, the knowledge I’ve gathered over 32 years, and how it all comes together in one kitchen. The food will speak of experience, travel, and technique.

6. When it comes to food, what’s your ultimate rule: comfort first or surprise the palate? And how will that reflect on the London Grill menu?
My philosophy? Great ingredients, precise technique, and simplicity done well. Let the produce do the talking. If it surprises the palate while delivering comfort—then we’ve nailed it.

7. With over three decades in the kitchen, what’s one dish that’s never left your repertoire—and might we see it at London Grill?
Indonesian flavours have stayed with me. One dish I’m excited to present is a lamb version of the classic Rendang—deep, rich, and full of soul.

8. They say food is a universal language. How do you adapt your storytelling across continents—from Sydney to Colombo?
It’s about understanding the roots. Some dishes are sacred and best left traditional, while others invite a modern retelling. It’s a balance—knowing when to innovate and when to honour.

9. What’s one unexpected Sri Lankan ingredient or flavour that’s caught your attention—and would you dare to blend it into a London Grill classic?
I can’t wait to work with the local mud crab. There’s something about its flavour and texture that’s just begging to be paired with a classic technique.

10. Beyond the kitchen—what does celebrating 50 years of a culinary institution like London Grill mean to a chef who’s seen it all?
It’s monumental. In an industry that’s constantly evolving, to remain relevant and revered for half a century is rare. It means thousands of conversations, celebrations, and memories—all over shared meals. It’s an honour to contribute to that legacy.

Celebrating 50 Years of Culinary Excellence: A New Chapter Begins at London Grill with Chef Phillip Davenport

As the iconic London Grill at Cinnamon Grand Colombo marks its golden jubilee, it isn’t just a celebration of five decades of fine dining—it’s the beginning of an exciting new era. Kicking off the 50-year milestone in true style is internationally acclaimed chef Phillip Davenport, known for his bold fusion of global flavours and precision-led technique.

With over three decades of culinary mastery and a career that has spanned continents and cultures, Chef Davenport brings his signature flair to the London Grill, reimagining its legacy with a two-week takeover of curated dishes that blend French finesse with Southeast Asian soul. This collaboration not only honours the restaurant’s storied past but also sets the tone for its future—bold, refined, and rooted in timeless taste. Chef Phillip Davenport – In conversation on Buzz with Danu today. 

1. From global kitchens to Colombo—what drew you to be part of the 50-year celebration of the iconic London Grill?
I was invited by GM Kamal to be part of this incredible milestone for the London Grill and Cinnamon Grand—my very first time here. When an institution turns 50, you don’t say no. It’s a celebration of history, excellence, and timeless hospitality.

2. You’ve worked in some of the most dynamic food scenes around the world. How do you plan to blend your bold, signature style with the classic legacy of London Grill?
I’ll be bringing a fusion of French fine dining techniques with Southeast Asian flavours. For me, it’s about celebrating tradition while adding layers of inspiration gathered across the globe, especially from my time in the APAC region.

3. Fifty years is a golden milestone. If London Grill were a dish, how would you reimagine it—modern twist or classic revival?
Definitely a modern twist on a classic. For example, I’m doing a French boudin blanc with foie gras—but giving it a Japanese edge. It’s about honouring the past while surprising the present.

4. Colombo’s food scene is evolving. What excites you the most about cooking for a Sri Lankan audience right now?
Honestly, the energy and passion here are contagious. Working with the Cinnamon Grand team has been a joy. I love immersing myself in the local culture, and it always starts with the people in the kitchen.

5. Your series Eating Inn dives into the stories behind the plate. What story do you hope to tell through this collaboration with Cinnamon Grand?
This is a chapter of my own story—showcasing my culinary roots, the knowledge I’ve gathered over 32 years, and how it all comes together in one kitchen. The food will speak of experience, travel, and technique.

6. When it comes to food, what’s your ultimate rule: comfort first or surprise the palate? And how will that reflect on the London Grill menu?
My philosophy? Great ingredients, precise technique, and simplicity done well. Let the produce do the talking. If it surprises the palate while delivering comfort—then we’ve nailed it.

7. With over three decades in the kitchen, what’s one dish that’s never left your repertoire—and might we see it at London Grill?
Indonesian flavours have stayed with me. One dish I’m excited to present is a lamb version of the classic Rendang—deep, rich, and full of soul.

8. They say food is a universal language. How do you adapt your storytelling across continents—from Sydney to Colombo?
It’s about understanding the roots. Some dishes are sacred and best left traditional, while others invite a modern retelling. It’s a balance—knowing when to innovate and when to honour.

9. What’s one unexpected Sri Lankan ingredient or flavour that’s caught your attention—and would you dare to blend it into a London Grill classic?
I can’t wait to work with the local mud crab. There’s something about its flavour and texture that’s just begging to be paired with a classic technique.

10. Beyond the kitchen—what does celebrating 50 years of a culinary institution like London Grill mean to a chef who’s seen it all?
It’s monumental. In an industry that’s constantly evolving, to remain relevant and revered for half a century is rare. It means thousands of conversations, celebrations, and memories—all over shared meals. It’s an honour to contribute to that legacy.