Originally from Nepal, Rai has been part of the team at the Bruton Place venture since it launched in 2024.
Prior to joining Jayasekara as a junior sous chef, he worked at the Goring hotel, A Wong and Restaurant Story.
“Not only does Kushal have a superb palate and impressive cooking skills, but he is a dedicated and loyal team player. He also fully understands the vital role that our supply chain – particularly Rowler Estate in Northamptonshire and Tanera Mòr in Scotland – plays in our ongoing menu development,” says Jayasekara.
Jayasekara launched The Cocochine in 2024 in relatively low-key fashion with an à la carte menu.
More recently, the restaurant has introduced a tasting menu that explores Jayasekara’s Sri Lankan roots.
His CV includes Petrus by Gordon Ramsay and Le Manoir aux Quat’Saisons.
Dishes currently include spiced veal sweetbread, Tanera island langoustine, cauliflower; Arnaud Tauzin chicken, Tanera island langoustine, maitake, jus gras; and Tahiti vanilla ice-cream, jaggery caramel.
The Cocochine is currently listed at number 75 on Restaurant magazine’s list of the top 100 places to eat in the UK.