Behind the viral TikToks, the smoky jungle grills, and the clay pots bubbling with spice, there’s a young man who’s not just cooking—he’s storytelling. He’s wild, yes—but also wonderfully grounded, ridiculously humble, and very much a family guy. And maybe that’sthe real secret ingredient behind the brilliance of his food.
This powerhouse is now cooking up recognition on a global scale. I’m so proud to know a Sri Lankan trailblazer like him—someone proving that passion, roots, and a little wildness can take you all the way to Forbes.
Here’s The Wild Cookbook himself—Charith N. Silva—sharing what this milestone means to him.
1. Charith, did you ever dream you’d land on the Forbes 30 Under 30 list?
Honestly, I never imagined I’d make it onto this list. It still feels surreal. Being recognized by Forbes is one of the greatest achievements in my journey so far—especially considering how it all started with a passion for storytelling through food. It’s a massive milestone, and I’m incredibly grateful.
2. What’s been your wildest shoot so far?
In the early days, I was obsessed with filming beside waterfalls—especially during the rainy season. One day, I slipped on a rock, injured my leg, and had to rest for days. We had trekked into the jungle with all our equipment—it was exhausting but thrilling. And just when things were picking up, the lockdown hit. That’s when I pivoted to filming in my kitchen. It changed everything, but kept the dream alive.
3. What makes Sri Lankan food so powerful on the global stage?
Our cuisine has such a bold identity—rooted in spices, herbs, and traditional cooking techniques. It’s vibrant, rich, and full of character. It’s not just delicious—it tells a story, and that’s what the world is connecting with.
4. If you were to host a ‘Forbes Feast,’ what would you serve?
A fusion menu—where Sri Lankan staples meet global styles. I’d love to show how our food can be elevated while still keeping its soul intact.
5. How do you strike the balance between authenticity and visual storytelling?
It starts with respecting the roots of the dish—just like our grandmothers made it. Then I build the visuals around it: clay pots, open fires, the outdoors. It’s real flavour meets real storytelling.
6. One ingredient you love—but fear?
Salt! It’s everything. But go a little overboard, and the dish is done. It’s the most essential and the most dangerous.
7. Ever had a total disaster on camera?
Nothing completely disastrous—but there have been plenty of hurdles. The beauty of outdoor cooking is learning to adapt. It’s taught me resilience, patience, and trust in the process.
8. How did your family react when you started this journey?
At first, they were unsure—worried, even. I left a stable job to chase an idea. But now they’re incredibly proud and supportive. Watching their trust grow over time has meant the world.
9. Dream dinner guests?
Michael Jackson, Virat Kohli, and Cristiano Ronaldo. I’d serve them a full Sri Lankan spread—with extra spice, of course!
10. What’s next for Wild Cookbook?
So much! I’ve just opened my first restaurant, Wildish, in Colombo. We’re launching a spice line soon, and yes—more wild, raw adventures are on the horizon.
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