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Sri Lankan becomes World””s No. 1 Chef

Heritance Hotels and Resorts” Group Skills Development Chef Dimuthu Kumarasinghe, has won 4 Gold medals at the 10th Culinary World Cup held in Luxembourg from the 18th to the 22nd of this month. He won Gold in all 4 of the events in which he participated. Dimuthu is the first Sri Lankan ever to win any medal at the Culinary World Cup, which has been held since 1978.

His recent achievements were felicitated in Luxemburg by Mr. Ferdinand Mitz, Vice President of WACS (World Association of Cooks Societies) for his contribution towards innovative culinary skills and for being the

– Only chef in the world to win 4 gold medals in individual events at the Culinary World Cup 2006 and

– Only chef in the world to have won 9 gold medals in individual events in both the Culinary Olympics and Culinary World Cup in its entire history.

He has won 4 gold medals for ”artistic showpiece – salt dough”, ”artistic pastry showpiece – marzipan”, ”artistic pastry showpiece – pastillage” and ”pull sugar”. Dimuthu in 2004 won five gold medals at the Culinary Olympics in Germany in all his five events and was able to beat the master chefs around the world.

A continuing strong performance from the Group”s leisure properties in the Maldives has contributed positively towards the financial results. The Group, the first Sri Lankan hotel operator to enter into the Maldives recently acquired another resort in the islands which is expected to commence operations shortly.

The 10th ”Salon International de la Gastronomie” (International Gastronomy Show) – EXPOGAST 2006, organised by the ”Societe des Foires Internationales de Luxembourg” ”Luxexpo” in collaboration with the ”Vatel Club Luxembourg” and the ”Amitie Gastronomique François Vatel” took place from 18th to 22nd November 2006 at the ”Centre d”Expositions et de Conferences des Foires Internationales” – Luxexpo, in Luxembourg-Kirchberg. It is known in the industry as the ”Culinary World Cup”.

This year”s event, with its 25 internationally renowned civilian teams, 10 military teams and 10 teams of young cooks across five continents highlighted the international size and scale reached by this gastronomy show over the years.

The purpose of international culinary competitions is the assessment of chefs” and pastry chefs” performances. The public is offered a practical demonstration of the latest developments in culinary art, while the new generation of young cooks will be stimulated to further efforts. Particular importance is placed on neatness, organization and variety of the preparation of dishes.