Mövenpick Colombo recently welcomed the celebrated and renowned culinary artiste par excellence, Chef Priyantha Weerasinghe as Director Culinary Services to its leadership team. Movenpick is strategically strengthening its Leadership Team with stellar performers who have contributed immensely to the Hospitality Industry. With extensive local and international exposure and over two decades of experience in crafting gastronomic artistry in leading 5-star Hotels such as Hilton Dubai and Universal Hotels Chain, Maldives, Chef Priyantha shines brightest among our nation’s culinary experts. His creativity has won him many prestigious awards and positions including – Judge of the Asian Gelato cup 2018 in Singapore, Accredited Judge of World Association of Chefs Societies (WACS) and being a Member of the Golden Horseshoe Culinary Team Canada. He is an acclaimed medalist at the World Food Olympics and the Singapore Culinary Competition. Chef Priyantha’s passion lies in South Asian Cuisine, including Japanese and Vietnamese gastronomy.

When asked about his plans for guests of Mövenpick Colombo he stated. “My team and I have many new ideas and concepts that we are excited to implement. We have revitalized our buffet offerings with eclectic live stations and have dynamic a la carte concepts. We have also introduced the crowd pleasing, High Tea Buffet. Apart from that, guests can expect a host of unique and refreshing dining experiences.” Elaborating further on his philosophy of mentoring his teams and his strategy to further uplift the culinary team at Movenpick he added. “It is my passion to train my young and enthusiastic team and spur them on to participate in all culinary events and bring glory to the country and the hotel. I am also looking forward to sharing my knowledge on how to use spices and teas. I wish to reflect my own journey and inspire my teams just as I was inspired by the chefs who taught me.”

Chef Priyantha also is an ardent advocate of healthy foods such as low-salt cuisine and has participated as a judge in judging low-salt preparations. According to Chef Priyantha, this type of food is surprisingly delicious and yet extremely healthy, reducing the risks of high blood pressure, liver damage, kidney failure etc. He is also deeply interested in the roots of Sri Lankan cuisine “I believe in culinary creativity and diligently do my research to create new things.