DIMUTHU KUMARASINGHE – Group Skills Development Chef for Aitken Spence Hotels and Heritance Hotels & Resorts.(Sri Lanka, Maldives Island, Oman & India). In the current position, is responsible for the skill development of all the cooks of the group, as well as training cooks and chefs for culinary artcompetitions both local and international.

Professional memberships

• Member of the Golden Horseshoe Culinary Team, Canada.
• Member of Culinary Team Ontario Canada, as Culinary Art Coach – for 2008 Olympic in Germany.
• Member of the Chef’s Guild of Sri Lanka.
• Member of the World Association of Chef Societies.

Professional Achievements

• Culinary World Cup 2010 Team Manager and Head Coach for Heritance Hotels & Culinary Team.
• Head Coach for Golden Horseshoe Culinary Teams Canada – 2010.
• Presidential Award for Travel & Tourism 2007 – Service Excellence Chef.
• Only person to win 4 Gold Medals at Culinary World Cup in four individual events.
• Only person to win 5 Gold Medals at the Culinary Olympics.
• Most Outstanding Artist at the Sydney ICTF 2000 29th International Catering Fair.
• Most Outstanding Pastry Chef at the 13th Food and Hotel Asia International Salon Culinaire, 2002, Singapore.
• Outstanding Individual at the Emirates Salon Culinaire, 1999, Dubai.
• Won the Trophy of Honour at the MEFEX 98 Salon Culinaire, Bahrain.
• Emirates Salon Culinaire 1999 Masterbaker Award for the Best Overall Performance in Pastry.
• Most Outstanding Artist at the Chefs Guild of Sri Lanka Salon Culinaire, 1993.
• Invited as a judge in the FHA 2006 Culinary Challenge , Singapore (25-28 April, 2006).
• Felicitated by the Tourism Ministry of Sri Lanka in 2007 for achievements in the culinary field, by the Minister of Tourism, Faizer Mustapha.
• Felicitated by the Sri Lanka Tourist Board and the Chairman in 2004 successful participation in the 21st Culinary Olympics in Germany. A special award was given by the Minister of Tourism Anura Bandaranaike.
• Conducted lectures and demonstrations in pastry and pastry artistry for Indian cooks and Chefs of the Sarvor Park Plaza Hotel Group. The workshop was conducted at Radha Park Inn, Chennai, India in 2007.
• Conducted workshops for Mahindra Holidays & Resorts India Ltd. on pastry and pastry artistry in 2006 at Club Mahindra, Coorg, India.
• Conducted workshop on pastry and pastry artistry for Golden Horseshoe Culinary Team, Toronto, Canada, 2005.
• Conducted demonstrations for Sofitel Hotel and Catering School in Melbourne, Australia in 2000.

Awards & Medals received

• Won 4 Gold Medals at the Culinary World Cup-Expogast 2006, Luxembourg on 18-22 November, 2006.

1.Artistic Pastry Showpiece – Salt
2.Dough Artistic Pastry Showpiece – Marzipan Artistic Pastry
3.Showpiece – Pastillage Artistic Pastry
4.Showpiece – Pulled Sugar

• Won 5 Gold Medals at the 21st Culinary Olympics, Germany 2004.

1.Patisserie Dessert Platter (Festive Buffet Platter/Petit Fours/Desserts)
2.Artistic Cold Food Show Piece
3.Artistic Pastry Show Piece (Won 2 Golds with distinction)
4.Artistic Pastry Show Piece

• Won 4 Gold Medals at the ICTF 2000 International Salon Culinaire, Sydney, Australia.

1.Sweet Buffet Centerpiece
2.Celebration Cake (Fruit Cake)
3.Pumpkin Carving (Live)
4.Savoury Buffet Counter Piece

• Won 4 Medals at the Hotel Asia International Salon Culinaire 2002, Singapore.

1.Dress the Cake – Gold
2.Petit Fours – Silver
3.Artistic Pastry Showpiece – Silver
4.Vegetable Carving – Bronze

• Won 4 Medals at the Emirates Salon Culinaire 1999, Dubai.

1.Pastry Showpiece – Gold
2.Single Tier Novelty Cake Decoration – Gold
3.Fruit & Vegetable Carving (Live) – Bronze
4.Fruit & Vegetable Carving (Display) – Bronze

• Won 3 Medals at the 11th FHA International Salon Culinaire Food & Hotel Asia 1998, Singapore.

1.Pastry Showpiece – Gold
2.Fruit & Vegetable Carving (Display) – Bronze
3.Fruit & Vegetable Carving (Live)

• Won 6 Medals at the MEFEX 98 Salon Culinaire, Bahrain, 1998.

1.Butter Sculpture – Gold
2.Marzipan/Pastillage/Royal Icing – Gold
3.Presentation Live – Gold
4.Fruit & Vegetable Carving – Silver
5.Pulled or Blown Sugar – Bronze
6.Ice Carving – Bronze

• Won 3 Medals at the MEFEX 94 Salon Culinaire, Bahrain, 1994.

1.Butter Sculpture – Gold
2.Fruit & Vegetable Carving – Gold
3.Ice Carving – Bronze

• Won 3 Medals at the Chefs Guild of Sri Lanka Salon Culinaire, Sri Lanka, 1993.

1.Butter Carving – Gold
2.Fruit & Vegetable Carving – Gold with Excellence
3.Ice Carving – Silver

• Won 3 Medals at the Chefs Guild of Sri Lanka Salon Culinaire, Sri Lanka, 1992

1.Fruit & Vegetable Carving – Gold
2.Ice Carving – Bronze
3.Butter Sculpture – Bronze

• Won 3 Medals at the Chefs Guild of Sri Lanka Salon Culinaire, Sri Lanka, 1991.

1.Fruit & Vegetable Carving – Gold
2.Ice Carving – Bronze
3.Butter Sculpture – Bronze