OUR STORY
From a Home Kitchen
to a Culinary Destination
Figaro began in 2021, in the middle of the pandemic, as a small home-based food venture. Two young entrepreneurs, Sachith Oshada and Humal Dhananjana, built it on a simple belief: when good food meets genuine service, consistency and dedication, customers come back.
They did. Word of mouth, repeat orders and honest feedback grew a loyal following around a menu that pairs Sri Lankan favourites with Chinese-inspired cooking. That demand carried Figaro out of the home kitchen and into a dedicated restaurant in Kiribathgoda — and then into today's two-storey destination, with a modern kitchen upstairs and a celebration space below.
"Grow without losing what made us successful."
THE FIGARO GROWTH PHILOSOPHY
- Founded
- 2021 FOUNDED
- Plates served per day
- 1,000+ PLATES A DAY
- Floors
- 2 FLOORS
THE PEOPLE BEHIND FIGARO
Two Founders. Two Strengths. One Vision.
Sachith Oshada
CO-FOUNDER · CULINARY VISIONARY
The creative force behind Figaro's food. Sachith develops the menu and holds the quality line — recipe development, ingredient selection, kitchen standards and the team that keeps them. For him a dish isn't a product, it's something a guest remembers and comes back for.
Humal Dhananjana
CO-FOUNDER · MARKETING & OPERATIONS
The business and operational strength behind Figaro. From the home-kitchen days Humal has built its market presence — marketing, delivery operations, customer engagement, suppliers and the day-to-day decisions that keep the restaurant running well.
THE JOURNEY
- 2021A home kitchenA home-based food venture begins during the COVID-19 pandemic, with limited resources and a lot of resolve.
- GrowthCustomer trustRecommendations, repeat orders and feedback build a loyal base around Sri Lankan and Chinese-inspired dishes.
- KiribathgodaA restaurantFigaro moves into a dedicated restaurant space, with greater visibility and a fuller dining experience.
- ExpansionTwo floorsA larger destination: a modern kitchen and dining room upstairs, a dedicated celebration space on the ground floor.
- AheadThe road aheadTwo to three new branches, menu innovation, expanded events and catering, and continued investment in the team.
OUR VISION
"To be the epitome of culinary artistry and hospitality, blending tradition and innovation to create a dining experience that delights the senses, fosters community, and becomes a cherished part of every celebration."
OUR MISSION
"To deliver an unparalleled dining experience through exquisite local and Chinese cuisine, crafted with the finest ingredients and served with genuine warmth — a cornerstone of memorable moments, valuing quality, innovation and customer satisfaction."
