• Aasif Faiz’s MasterChef Sri Lanka experience and the power of storytelling, even through food 

The journey from a creative communications professional to one of the most recognisable faces on MasterChef Sri Lanka has been anything but conventional for Aasif Faiz. With his vibrant hair, cheeky online persona, and a knack for naming dishes that felt as much like stories as they did meals, he quickly carved out a space for himself in the competition, despite having no formal culinary training. 

Finishing in the Top 10, Aasif stood out not just for his food, but for the personality, vulnerability, and creativity he brought into the kitchen.

The Sunday Morning Brunch spoke with Aasif about his journey from being “just a regular ad guy” to becoming a national television favourite, the realities of cooking under pressure, and how storytelling has always been at the heart of who he is.

Following are excerpts:

Before MasterChef Sri Lanka, who was Aasif? Tell us a bit about your day job, your life, and what a ‘normal day’ looks like.

Who is Aasif? I still question that, to be honest. But generally, I work in creative communications, started as an ad writer, moved into strategy, and now I’m at MAS Innovation as a Brand Marketing Entrepreneur. Storytelling is my jam (food pun intended). I help people tell better stories about their products and ideas.

I also do voice acting on the side, so chances are you’ve heard me on a few ads too. A normal day used to be work, meetings, writing, gym, hanging with my cat, cooking, Netflix, books, and sleep. I consume stories as much as I create them, whether through words, voice, or food.

What sparked your interest in cooking, and what made you audition for MasterChef Sri Lanka?

I didn’t come from a food background at all, but as a kid I loved experimenting, finding recipes from around the world and trying to recreate them as a way of exploring different cultures. Growing up, I didn’t always feel like I fit in, and food became this safe, expressive space where I didn’t have to explain myself. You might get judged for who you love, but no one questions your love for food.

I actually hadn’t even heard about the show until a friend and my sister-in-law pushed me to apply. I was hesitant; I didn’t know if I stood a chance, but they convinced me, and I’m really glad they did.

Going into the competition, did you ever expect to make it as far as the Top 10?

I tackled every stage with a ‘holy moly let’s do this’ attitude, so while I genuinely didn’t know if I’d make it, I definitely wanted to because I knew I had so much to say.

What helped you stand out and make it to the Top 10 on MasterChef Sri Lanka?

Everyone in that kitchen was unique, but for me, it was about leaning into who I am. I wasn’t just cooking, I was trying to say something through my food. Everything I believe in shaped my journey, and I think that authenticity came through.

Fun fact, my CV literally says: “I fight for great ideas, love, equality, and the last piece of coffee cake,” which pretty much sums me up.

Was there a turning point for you in the competition?

Definitely the gulab jamun episode – yeah, the one that got me a lot of hate online. In the pressure of it all, I messed up my measurements, so the gulab jamuns turned out harder than they should have. But other elements on the plate saved me that round.

It was a real wake-up call to slow down and breathe instead of rushing. There’s always more to a dish than what people see.

How did you improve your cooking skills during the competition without formal training on the show?

It was a lot of consuming food, content, everything. Watching, learning, and most importantly, practising. I love experimenting, so every practice felt like a mini lab session with new flavours.

Once we were selected, we also had masterclasses and workshops with the judges and other chefs, plus access to proper equipment and a culinary team who guided us. Being in that environment made learning a lot easier, and honestly, a lot more fun.

Where do your creative dish names come from?

That’s definitely the writer in me. A dish doesn’t start when you taste it, it starts when you read or hear it. That’s how you order off a menu, right? Each dish is a story, taking you on a journey from light moments to flavour bombs – playful, cheeky, sometimes even emotional.

As for how I come up with them, I don’t really have a process. My mind’s just a very fun place that keeps churning them out.

Your vibrant style and cheeky personality stood out, was that always you?

Yeah, that has always been me. If you have known me for a while, or just scroll my Instagram, you will see I’ve had every hair colour under the sun.

Personality-wise, I’ve always been playful (Gemini energy, maybe), but I also care deeply and openly about the people in my life. That’s something I carry with me, on or off the show.

How important is digital storytelling for chefs today?

Absolutely vital. Honestly, it’s important in any industry now. For us, it helped us connect, spend time together, and even pass time between shoots.

Moving forward, it’s an incredible platform to keep telling your story. It becomes your calling card, something people can come back to, to discover your journey, your dishes, and your skill.

The show faced some criticism during its run. What was it like experiencing that as a contestant?

We’re all just trying our best. It’s a competition, and it’s also a pre-recorded show, so when the first episodes came out, we kept telling people to stick with it because we knew it only got better – us, the food, everything.

Inside the kitchen, the pressure is intense. You make mistakes, but you learn from them. Outside, people only see a few edited moments from a much bigger story. I get the disconnect, but at the end of the day, we’re all human, doing our best, and I think that matters.

How different is ‘competition cooking’ from cooking in real life?

Completely different. At home, you have time to marinate, cook, plate, everything. In the MasterChef kitchen, you’ve got about five minutes to come up with an idea, five minutes to shop, and then roughly 45 minutes to cook and plate.

It’s intense pressure, but it really pushes you to level up. Honestly, try it at home with a timer, it’s not as easy as it looks.

What was going through your mind when you were eliminated in the Top 10 on the show?

It was definitely emotional. Making the Top 10 was already a dream come true, and I felt like I had achieved what I set out to do. From the start, I told myself: “I’m not here to beat anyone, I’m here to do what I love and watch others do what they love,” and that really defined my journey.

Of course, being eliminated is heartbreaking, but it’s part of the competition. I’m leaving with lifelong friendships and so many lessons. That kind of bond stays with you. And in true Sri Lankan spirit – ‘neva gilunath, ban choon’ (the band plays on even while the ship is sinking).

What were some of your favourite dishes on MasterChef Sri Lanka, and why?

A few really stand out. ‘Island Love in a Bowl’ got me my white apron and into the Top 20, so that one’s close to my heart. ‘Poddak Budget Cheesecake’ was special because it got me into the top dishes of the day during the childhood challenge.

And ‘Not My Mama’s Thakkadi,’ a seafood spin on one of my mum’s beef dishes, was just a fun one that got great feedback.

Was there a dish you wish you had more time to perfect on MasterChef Sri Lanka?

The gulab jamun, that one will haunt me. I messed up the measurements, and with more time I definitely could have fixed it. But in that moment, it was about putting something on the plate rather than nothing at all.

At this point, I might just make ‘Rock Hard Jamuns’ T-shirts, it’s a little on brand.

How has MasterChef Sri Lanka changed your relationship with food and cooking?

I’ve become a lot more intentional; there’s more technique, more thought behind everything I cook. It’s not just about food anymore, it’s a way to connect, communicate, and create impact.

The journey also taught me patience and resilience. Things don’t always go your way, but you learn to pick yourself up and keep going. I owe a lot to the judges too; their experience and guidance really helped shape me, both as a cook and as a person.

Do you see yourself pursuing food professionally after MasterChef Sri Lanka?

Definitely. I’ve got some exciting projects in the works, collaborations with other contestants, brands, even artists. My story’s not over, I’m just getting started.

There’s so much more to explore – love, culture, people, passion – and so many stories still to tell.

If there were no limits, what kind of food experience would you want to create?

Honestly, something that gives back. I’d love to use food to create real change, even if it’s just solving a small part of world hunger. That kind of impact would mean the most.

And on a closing note, if your journey on MasterChef Sri Lanka had a dish name, what would it be?

Putting me on the spot! I’d call it ‘Poddak Chaos, Godak Love’. It really captures my experimental style, and my love for good people and good food.