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 was a highly passionate Chef who spent his early days at leading and reputed hotels like Lanka Oberoi, Colombo Hilton, Taj Samudra where he was under the guidance of visionary Chefs. Chef Gemunu was 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 strengths.
Embark on an unforgettable culinary journey with GPICA - featuring an industry aligned curriculum, innovative menus and State of Art Kitchen.
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
• Professional Cookery – NVQ Level 03
• Upskilling & Corporate Training
• Kitchen Steward Training
Health, Safety & Hygiene Training
"Think safe. work clean. live well"
ISO Standards provide a globally recognized and structured framework for hotels, Restaurants to optimize day to day operations, ensure safety and boost guest satisfaction. This provides hotels a sustainable and distinct competitive edge in bench marking their products and services.
Health, Safety & Hygiene Training on offer
• FSSC 22000/ V6 Training (Food Safety Management system)
• ISO 22000:2018 (Food Safety Management system)
• ISO 45001:2018 (Occupational Health & Safety)
• ISO 14001:2026 (EMS)
• HACCP
• GMP (Food)
Kitchen Planning & Designing
"Smart spaces. Elite Chefs"
Without practical culinary inputs, architects might design beautiful kitchens that are nearly impossible to cook in. An experienced Chef ensures that the blueprints account for real world scenarios. Our Kitchens blueprints make sure,
• 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
SLITHM Graduation – 2005
Testimonials
Sigiriya Jungles, Dambulla 2016/2017
Pre-opening Executive Chef.
Avani Resort, Kalutara 2012/2013
Kitchen Renovation.
Earls Regency, Kandy 2011/2012
Kitchen Renovation.
Sur Plaza Hotel, Oman 2009/2011
Kitchen Renovation.
Four Points By Sheraton, Bur Dubai 2008
Pre-opening.