Sam Fore is the Sri Lankan-American chef behind the beloved Tuk Tuk Sri Lankan Bites in Lexington, Kentucky. Known for her vibrant flavors and warm hospitality, Sam has earned national recognition for blending traditional Sri Lankan dishes with Southern influences. She is a passionate supporter of No Kid Hungry, lending her talents to fundraising events and in the halls of Congress.
This interview has been edited for length and clarity.
Tell us a little about yourself and your restaurant.
I'm an accidental chef. I started as a pop-up in April 2016—just a canopy tent behind a bar. We sold out and made our money back on the first day. I thought it was a fluke, but it kept happening, so I thought, ‘Okay, I guess we’re a tent restaurant now.’
My first "restaurant" was 100 square feet, and I bought it at Walmart. It’s been a wild journey because I’ve done things a little backward—most chefs work their way up kitchen to kitchen, but I kind of barreled through the front door.
I’ve now had my brick-and-mortar spot for almost two years. It’s small, Southern-Sri Lankan infused and full of heart. I want people to feel loved and nourished through my food. Sharing a meal is one of the easiest ways to get to know someone.
How did you first get involved with No Kid Hungry?
Chef Joe West invited me to a No Kid Hungry dinner in Kansas City when he was at the Savoy. I cooked alongside John Currence, Brad Kilgore and Michael Corvino. Then the pandemic hit, but the mission—feeding people—has always been close to my heart. Supporting No Kid Hungry felt like a natural fit.
You hinted at this, but why did you want to work with No Kid Hungry specifically?
Because kids shouldn’t be hungry. That’s something we can all agree on. No Kid Hungry does real, visible work, and that makes it easy to support. It’s not just a good cause—it’s critically important to our future.
You recently joined other chefs in Washington, DC for Chef Advocacy Day. What was that experience like?
I wasn’t sure what to expect since the budget bill had already passed, but I left more encouraged than I thought I would. I learned how much our voices as chefs really matter—how our experiences affect not just our communities and staff, but also policymakers.
It was eye-opening to work with chefs from around the country. Kentucky isn’t LA or Houston, but we share many of the same issues—unfed communities, systemic challenges—and there’s power in identifying those patterns. The training from No Kid Hungry staff and learning how local efforts connect to Washington was essential. If we want to make a difference, we have to understand the system.
Tell us about your Capitol Hill meetings.
It wasn’t what I expected—I didn’t think I’d meet with Representative Andy Barr or that Senator Rand Paul’s staff would be so candid about their positions on the bill. It was surprising to see real divides even within parties. But overall, it was far more encouraging than I anticipated.
Is there anything else you'd like to share about the experience?
This is a challenging time—our communities are under pressure, and so are our livelihoods. We’re juggling staffing issues, new laws, taxes on tips, tariffs—all of it. Having a network of chefs to lean on, who are all pushing for something better, is a gift.
I’ve always believed in leaving things better than you found them, and being around people who live that way is powerful. No Kid Hungry’s support of the culinary community—and how that community shows up in return—is something really special. Every chef I’ve seen work with No Kid Hungry would run through a wall for them because of how they’re treated and valued. That matters.
What are you cooking, watching or reading right now that you want to share with our audience?
Lately, after crazy services, we’ve been watching vintage The Price is Right. Arguing about the cost of a dishwasher is a nice break from everything else going on in the world.
As for food, I’m all about rice and greens. Give me a bowl of rice with an egg and a pile of greens, and I’m good. For reading, I just started Care and Feeding by Laurie Woolever. I don’t usually get much time to read, so I’m excited to really sit with this one.
Stay tuned for more stories about our culinary champions.
