About Me

I am a passionate and dedicated culinary professional with over 5 years of progressive experience in the hospitality industry, specializing in fine dining and luxury hotel kitchens. Currently employed as a Demi Chef de Partie at Edward Collection Hotel Chain, I bring expertise in food preparation, kitchen operations, and delivering high-quality dining experiences.

My career began at Grand Turf Hotel, Nuwara Eliya, where I gained foundational kitchen experience. I then advanced through various culinary roles at Taj Hotels, serving from Commis III to Commis I over 3 years, where I developed strong technical skills, discipline, and creativity in cuisine preparation. To broaden my international exposure, I worked in the Maldives for 1 year as a Demi Chef de Partie, enhancing my skills in diverse cuisines and adapting to high-paced, multicultural environments.

I am committed to excellence, innovation, and teamwork in the kitchen, with a strong ambition to further develop my culinary expertise and leadership skills in the global hospitality sector