Dimuthu Eranga Siriwardena is an accomplished and versatile Executive Chef with extensive expertise in the culinary arts, kitchen management, food safety, and contemporary fine dining. With a career spanning over two decades, Dimuthu has built a stellar reputation across luxury villas, elite hotels, cruise lines, and international resorts. Known for his specialized skills in culinary artistry, ice/vegetable/salt/chocolate carvings, and cold/hot kitchen operations, he combines hands-on technical mastery with strong leadership and instructional experience.
Professional Experience
Local Experience (Sri Lanka)
- Executive Chef | Candella House Luxury Villa – Galle (2024 – Present)
- Executive Chef | Tamarind Hill Hotel – Galle (2023 – 2024)
- Consulting Chef | Asia Leisure Hotels (2023 – 2024)
- Executive Chef | Habitat Hotel – Kosgoda (2023 – 2024)
- Executive Sous Chef | Aditya Boutique Hotel – Rathgama (2022 – 2023)
- Sous Chef | Aditya Boutique Hotel – Rathgama (2015 – 2022)
- Instructor – Pastry & Bakery for NVQ Level 01 | Tanty’s Hotel School – Galle (2022 – Present)
- Instructor – Pastry & Bakery for NVQ Level 03 & 04 | Harpos Hotel School – Galle (2022)
- Carving Instructor | Harpos Hotel School – Galle (2022)
- Demi Chef de Partie (Specialized in Cold & Hot Section) | Aditya Boutique Hotel – Rathgama (2011 – 2013)
Foreign Experience
- Chef de Partie | Carnival Cruise Lines – United States of America (2012 – 2015)
- Kitchen Artist (Specialized in Carving & Cold Kitchen) | Kurmathi Island Resort – Maldives (Universal Company) (2010 – 2011)
Industrial Training
- Waiter (Food & Beverage) | Galle Face Hotel – Colombo (2007)
- Waiter (Food & Beverage) | Cinnamon Grand Hotel – Colombo (2006 – 2007)
- Trainee Cook & Kitchen Artist | Kandalama Hotel – Dambulla (2005 – 2006)
- Waiter (Food & Beverage) | Koggala Beach Hotel – Galle (2004)
Professional Qualifications & Certifications
- Successfully completed a Certificate Course in Professional Cookery and Restaurant and Bar Services at the Sri Lanka Institute of Tourism and Hotel Management.
- Successfully completed a Certificate Course in Professional Cookery at Winstone Hotel School in Nugegoda.
- Completed a specialized Carving Course at Koggala Beach Hotel, Galle.
Skills & Achievements
- Specialized Culinary Craftsmanship: Advanced expertise in the pastry section, hot/cold kitchens, and intricate vegetable, butter, salt, and chocolate carvings.
- Competition Winner: Participated in the Culinary Art Food Expo 2023 and proudly won two medals.
- Education & Schooling: St. Thomas College, Matara, Sri Lanka (Passed Advanced Level Examination in Art Stream with 3 C’s; Ordinary Level Examination with 7 C’s and 1 S’).
Languages
- Sinhala: Native
- English: Fluent
