Page 22 - Iconic Restaurateurs - The Entrepreneur Mag Ed. 3

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“My main objective was to
pass on my expertise and

knowledge to all the up and

coming chefs in Sri Lanka.
I can proudly say that I have

achieved this to a level

that is even beyond my
imagination.”

come back home to prove to the world that we too have qualified
Chocolatiers and Chefs. I have paved the way for many chefs to
follow the same trend of creating their own brand and recognition.

What are some challenges that you have faced along
the way?
With the increase in taxes and tariffs that are eventually passed
on to customers, I try as much as possible to keep my prices to a
minimum while still retaining the quality of the product with small
margins. I only use the best local and imported ingredients with
no added preservatives. If we are to compete with our neighbor
What were the first steps you took along your culinary What made you return to Sri Lanka? countries on the culinary front, tax reduction is the best way forward
journey? I was recruited by the Hilton International head office to take up a
for this industry.
Hailing from Kandy, I am a proud product of St Anthony’s College. position in Sri Lanka for the opening of the Colombo property. My
Soon after my O Levels, I joined the trade at the tender age of 17. main objective was to pass on my expertise and knowledge to all You’ve been known to represent Sri Lanka at many
As a part of my initial training, I joined the Ceylon Intercontinental the up and coming chefs in Sri Lanka. I can proudly say that I have international competitions and shows, what can you
Hotel as a trainee chef. My immediate superiors at the time were achieved this to a level that is even beyond my imagination. tell us about this?
Swiss and German Chefs. I am grateful to them as they gave me the I am happy to have represented my country at many prestigious
guidance and motivation to move forward in the field. How did your expertise benefit the Sri Lankan culinary competitions, bringing back metal every time. These include
Culinary industry? our stellar performance at the World Culinary Olympics in Germany.
You’ve had numerous international stints. Can you I was the first to introduce many new trends and culinary products Just recently, the final medal tally for the Sri Lanka World Culinary
reflect on this and tell us how it has shaped you to be to the country while at the Hilton. Being a trendsetter, I'm happy to Olympics Team were 25 Gold medals, 24 Silver medals and 6 Bronze
who you are? note that the knowledge that was passed down to the juniors in the medals.
During the course of my career, I’ve worked in and been involved industry has been implemented perfectly. As a result, Sri Lanka has
with the opening and training of staff across 27 Five Star hotels become one the finest destinations for fine quality artisanal desserts As a representative for Sri Lankan Chefs, what work
spanning the whole world. As I have worked in India, Malaysia, and pastry products. do you do outside of your business?
China, Pakistan, Oman, UAE, Bahrain, Saudi Arabia, Philippines, I serve as the Chairman of the Chefs Guild of Sri Lanka. We have
Egypt, Greece, Austria, Australia, Japan, Guam, Indonesia, and the Tell us about Gerard Mendis Chocolatier, what led to contributed immensely towards the tourism industry by way of
Maldives, the experience that I have gathered over the years has its establishment? training our Sri Lankan chefs, putting them on the right path to
really opened my eyes to the world of culinary arts. This has also I've always wanted to open a culinary business under my name gain international acclaim. The Chefs Guild continues to mentor
enabled me to develop a respect for the culinary cultures across the which would make me Sri Lanka’s first Chocolatier. Even though the younger chefs while working towards the development of their
world. I gained most of my experience relating to pastries and desserts culinary skills.
in Europe, I'm a very patriotic Sri Lankan who always wanted to

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