Entering Café Ceylon is like walking into someone's well-appointed home. Purple sheers cover a row of windows overlooking Cook Street and ebony elephant statues perch on a piano that's played on selected Saturday evenings to fill the café with music.
But it's the hardwood floors, the coffee station behind an elegant hand-carved rosewood screen, and the eclectic collection of tapestry and art that lend a casual, comfy-cosy feel to the space.

Café Ceylon's surge of popularity since opening on March 21, 2006 can be attributed to considerable magazine (Boulevard, EAT, Focus, and Monday) and newspaper coverage that have accelerated the word of mouth phenomenon so vital to a restaurant's success as well as to the excellent cuisine, great service, and charming ambiance.

Tamara Bailey was born in Mathara, in the south of Sri Lanka, a region known throughout the island nation for its unique and splendid cuisine. She grew up in a family and culture that practiced the ancient science of Ayurveda, a Sanskrit word that means "the science of life."

In 1976, Tamara emigrated to Canada after attending the prestigious International Cookery School and Academy, in Colombo, the capital city.

For over twenty-five years Tamara has delighted the palates of Victorians with her culinary creations in a variety of venues including her own Serendib Catering Ltd. and the Ceylon Tea Room and Restaurant. Tamara was also the executive chef at the Bohematea Teahouse, Panda Oriental Restaurant, the Water Club Restaurant and for six years at the Victorian Retirement Residence where she set new company records by achieving the prestigious
5-Star rating for five straight years and for which she was rewarded with specialized courses at the Culinary Institute of America in Hyde Park, New York.

Having been born and raised in Sri Lanka (formerly Ceylon), Chef Tamara Bailey grew up in a family that, like many others in her culture, handed down recipes for a wide variety of dishes and home remedies sourced from many generations.