Chef Dimuthu Kumarasinghe Email & Phone Number

I received my Culinary training in 1989 at Riverina Beruwala. I then moved to Ceysands Bentota under the stewardship of Mr. Bobby Adams at John Keells Hotels and worked for many his projects. In 1990, I moved to Grand Oriental Hotel in Colombo and took part in my first Culinary Art Competition in Sri Lanka and won two medals. Mr. Robert Wanko Executive Chef invited me to join the Hilton family and I worked at Colombo Hilton until 1993 prior to relocating to the Middle East. I worked at Intercontinental hotels in Bahrain for 6 years, until September, 2000.I took a short assignment in 2000 I working for Sydney Culinary Olympics and was offered PR status by the Australian Government. Having worked for 7 months with the Australian Government in Melbourne I decided to return to Sri Lanka.Since moving to Sri Lanka in 2000, I have worked for Aitken Spence Hotel Management and at present I am the Group Skill Development Chef and the Brand Ambassador for all Aitken Spence Hotels..Representations • President of Chefs Guild of Lanka. • Culinary Brand Ambassador for Aitken Spence Hotels. • Presidential Award for Travel and Tourism Service Excellent Chef 2007.• Honorary Life Member - Golden Horseshoe Culinary Team.• Honorary Life Member - Vatel Club Luxembourg.• Honorary Life Member - South Indian Culinary Association.• Honorary life member - Saudi Arabian Chef Association• Honorary life member - Turkey Chef Association• Head Coach Golden Horseshoe Culinary Team Canada• Pastry Art Coach Culinary Olympic 2008 Team Ontario Canada. • A Member of International Culinary Competitions Jury Member.• Captain of Culinary Olympic and Culinary World Cup -Sri Lanka.• Creator of World Most Expensive Edible Cake in the World at Heritance Ahungalla • World Record for Creating World Smallest Wedding Cake in 2015 in Colombo, Sri Lanka • WACS congress Sri Lankan Chef Representative

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  Mathugama Maha Vidyalaya

  Gce O/L