Joining Hilton Colombo was a dream come true because as a hotel school student I used to admire the culinary skills of the Hilton Kitchen team. I started as a Third Commis in September 2004 in Spoons restaurant at Hilton Colombo and currently I am working as a Chef de Partie.
My passion for my job inspired me to participate in several culinary competitions which gave me confidence and credibility. I participated in the Chefs Guild Culinary Competition for the first time in 2007 and I won Gold medals for all three categories (Hot Cooking Live, Six Appetizers and 5 Course Dinner menu). I received the Best Hot Cooking Live award at my first attempt. Followed by the Chefs Guild Culinary Competition I participated in the Regional Black Box Competition in 2008 where I was a member of the Gold winning culinary team. Being the Regional Gold Medalist we represented Hilton Colombo at the Global Black Box competition in Dubai and became the 02nd Runner up with a Gold medal.
I also participated in the World Spice Festival in 2011 and won a Gold for the Crab Dish. As a result of my accomplishments, I received the opportunity to follow a Fine Dining course at Hilton Kuala Lumpur.
The experience and guidance I earned from my work environment led me to win the Best Chef Award at the 14th Culinary Art Competition 2011. I carried away the Gold medal for the Best 5 Course Set Dinner menu, Hot cooking Live and an excellent Gold for the Plated Appetizers which is one of my outstanding performance.
I want to express my gratitude to our Executive Chef Rohan Fernandopulle and Chef Buddhika Samarasekara for all the support, guidance and encouragement they gave me to win this great title. I am currently focusing on participating in Global Culinary competitions which will give me an international exposure.
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