About the Culinary School
A legacy of culinary excellence
Our culinary Guru Gemunu Perusinghe carries a wealth of experience in high-end kitchens and importantly he was a Senior Lecturer Professional Cookery for SLITHM, the leading Sri Lankan Hospitality body.
Chef Gemunu is a highly passionate Chef who spent his early days at leading and reputed hotels like Lanka Oberoi, Colombo Hilton, and Taj Samudra under the guidance of visionary Chefs. He is committed to maintaining rigorous kitchen operational standards, food safety, and sanitation protocols.
Over the years, Chef Gemunu trained thousands of Culinary trainees and secured jobs both locally and globally. He has captured Gen Z’s admiration by leading with genuine empathy, strong awareness, and innate talent for recognizing individual talents.
Professional Qualifications
- Senior Lecturer - Professional Cookery – SLITHM, Colombo
- Executive Chef (Pre-opening) - Sigiriya Jungles, Dambulla
- Executive Sous Chef – Tangerine Beach Hotel, Kalutara
- Executive Sous Chef – Avani Resort, Kalutara
- Chef de Cuisine – Earls Regency Hotel, Kandy
- Head Chef – Sur Plaza Hotel, Sultanate of Oman
- Sous Chef/ Chef de partie – Heritance Kandalama/ Heritance Tea Factory
- Demi Chef de partie – Four Points by Sheraton, UAE
- Commis I – Hilton Colombo
- Trainee Cook – Former Lanka Oberoi, Colombo
Technical Qualifications
- FSSC 22000/V6 Internal Auditor Course – SGS Lanka
- ISO 22000:2018 Internal Auditor Course– SGS Lanka
- ISO 14001:2015 Internal Auditor Course – SGS Lanka
- ISO 45001:2018 Internal Auditor Course – SGS Lanka
- Good Manufacturing Practices (GMP-Food) – SLSI
- NVQ Level 4-6 Assessor for Professional Cookery
- "How to Lead Gen Z" – Hilton Residence
- "People Management" - Sri Lanka Institute of Marketing
Our Services
Comprehensive culinary and hospitality solutions
Culinary Courses
• Professional Cookery – NVQ Level 04 & 03
• Professional Chefs Coaching & Counselling
• Tailor-made Culinary Activities (Corporate, Individuals, Team building)
• Kitchen Steward Training
Health, Safety & Hygiene
"Think safe. Work clean. Live well"
• FSSC 22000/ V6 Training
• ISO 22000:2018 (Food Safety)
• ISO 45001: 2018 (Health & Safety)
• ISO 14001:2015 (Environmental)
• HACCP & GMP (Food)
Kitchen Planning & Designing
"Smart spaces. Elite Chefs"
• Optimal work flow
• Reduced Labour cost
• Equipment ROI
• Regulatory compliances
• Enhanced Safety
Gallery
A glimpse into our culinary journey
Testimonials & Achievements
A proven track record of excellence
"Ceylon Tourist Board Trophy for the most Outstanding student in Intermediate Level Professional Cookery"
- Sri Lanka Institute of Tourism & Hotel Management - Year 2004
Successful Projects
Sigiriya Jungles 2016/2017
Pre-opening Executive Chef operations.
Avani Resort, Kalutara 2012/2013
Kitchen Renovation & Process Optimization.
Earls Regency, Kandy 2011/2012
Kitchen Renovation & Culinary Leadership.
Sur Plaza Hotel, Oman 2009/2011
Kitchen Renovation.
Four Points By Sheraton, Bur Dubai 2008
Pre-opening operations.