With nearly three decades of experience across the USA, UAE, France, Dubai, Abu Dhabi, Kuwait, Bahrain, and Sri Lanka, I have dedicated my career to mastering the art of cooking and leading high-performing kitchen teams. Currently, I serve as the Head Chef at Mike’s Café & Wine Bar in Friday Harbor, San Juan Island, WA, where I bring my passion for fine dining, large-scale F&B operations, and restaurant consulting to the forefront.
Throughout my career, I have had the privilege of working with some of the world’s most renowned hospitality brands, including Jumeirah International, Dubai World Trade Centre, Nakheel PJSC, and Meraas. My journey has taken me across Europe and the Middle East, holding leadership positions such as Chef de Cuisine at Logis Atoll Hôtel & Restaurant (France), Executive Chef at La Tête de Mule (France), and Co-Founder/Consulting Executive Chef at Logs & Embers American Smokehouse (Dubai).
I started my culinary journey as a Commis Chef in Sri Lanka, honing my skills at Taj Samudra and Don Stanley’s Restaurant, Colombo. Over the years, I have gained extensive experience in various cuisines, managed multiple kitchen operations, and played a key role in launching and developing top-tier dining establishments.
I am a Certified Judge in Culinary Arts and Hot Kitchen with specialized expertise as a Continental Judge and a Vegan Continental Judge for Worldchefs. These qualifications have enriched my understanding of global culinary standards and judging competitions.
In addition to my practical expertise, I am an active member of several prestigious professional associations:
• American Culinary Federation (2025 - Present)
• La Chaîne des Rôtisseurs (2021 - Present)
• The World Chefs Association (2018 - Present)
• Saudi Arabian Chefs Table Circle (2016 - Present)
• Emirates Culinary Guild (Senior Member) (2013 - Present)
• Chefs Guild of Lanka (2011 - Present)
I am deeply passionate about culinary innovation, sustainability, and mentoring the next generation of chefs. My goal is to continue creating exceptional dining experiences that blend traditional flavors with modern techniques, pushing the boundaries of gastronomy and elevating the culinary world.