About Me
Introduction & Accreditation
Chef Sudusinghe Chandrasena – affectionately known as Chef Sudu – is a renowned Sri Lankan culinary professional with a career spanning over four decades. He is widely regarded as one of Sri Lanka’s greatest culinary success stories, having the distinction of being the only Sri Lankan accredited as an international judge by the World Association of Chefs Societies (WACS). Trained at the Ceylon Hotel School in the late 1970s, Chef Sudu built his expertise from the ground up and today stands as an award-winning master chef, culinary judge, and humanitarian leader in the industry. His passion for innovation and mentorship has made him a pivotal figure in elevating Sri Lanka’s culinary standards and inspiring young chefs.
International Career in the Middle East (2000s)
In the 2000s, Chef Sudu gained extensive international experience, holding senior positions in prestigious Middle Eastern hotels. He served as Executive Sous Chef at the Four Seasons Hotel in Riyadh, Saudi Arabia, where he managed high-profile royal catering – including elaborate palace banquets and even in-flight dining on a prince’s private jets. He then spent seven years with Shangri-La Hotels (Traders Hotel) in Dubai as an Executive Chef, helping launch the brand in the Middle East. During this period, he became known for his strong leadership in the kitchen and his talent for training multicultural teams. Chef Sudu was even nominated for “Chef of the Year” in the Middle East, lauded as “an excellent trainer and a mentor by nature,” reflecting his deep commitment to cultivating young culinary talent.
Return to Sri Lanka – Cinnamon Grand Colombo (2012)
After excelling abroad, Chef Sudu returned home to Sri Lanka in August 2012 to join the five-star Cinnamon Grand Colombo as Executive Chef. At Cinnamon Grand – one of Colombo’s premier luxury hotels – he pledged to guide and innovate the hotel’s culinary offerings by sharing his global expertise with the local team. Known as a natural teacher, he inherited a gift for training from his parents (both schoolteachers) and eagerly applied it to uplift the skills of Sri Lankan chefs. He concurrently served as a visiting lecturer at the Sri Lanka Institute of Tourism & Hotel Management and at Colombo’s Win-Stone School of Culinary Arts, generously imparting knowledge to the next generation of chefs. Chef Sudu’s influence in professional circles is far-reaching: he is a founder member of the Sri Lanka Chefs’ Guild and a senior member (and Marshal) of the Emirates Culinary Guild, underscoring his leadership in culinary associations.
Expanding into Hospitality Management (2013 – 2021)
From 2015 he was seconded to the pre-opening task-force of Shangri-La Hambantota Golf Resort & Spa—the luxury chain’s first Sri Lankan property and, at 53 hectares, the island’s largest resort. There he helped design the resort’s three signature restaurants, recruited and trained a 120-member kitchen brigade, and created the F&B marketing playbook used for the June 2016 soft opening. Fresh from this success, Chef Sudu was invited to become the founding General Manager of Araliya Green City in Nuwara Eliya (opened 2017; 192 keys, retail mall, dual swimming pools). Tasked with turning a hill-country construction site into a five-star operation, he hired and onboarded 350 multi-department staff, instituted eco-friendly waste-management and farm-to-table purchasing, and guided the hotel to 70 % average occupancy in its first high season.
His expanding profile brought another honour in 2016 when the U.S. Department of Commerce selected him for its “Destination Tourism” executive programme. Travelling through Washington D.C., Florida, New Orleans and New York, he studied public-private tourism partnerships and heritage-led destination branding, insights he later shared at Citrus Leisure and with Sri Lanka’s hospitality guilds—cementing his reputation as a thought-leader who seamlessly blends culinary artistry with full-spectrum hotel management.
Training, Advisory & Community Initiatives (2021 – 2024)
Despite moving into executive management, Chef Sudu never stepped away from his culinary roots or his dedication to education. He continued to engage directly with culinary training and community initiatives. For example, in 2021 he conducted a comprehensive workshop on food security and hygiene for the Sri Lanka Military Academy’s catering staff, training 76 army cooks and waiters on modern food handling and safety practices. In May 2023, he was appointed Senior Advisor at the World Association of Master Chefs (WAMC) Sri Lanka Chapter event in Colombo. There, Chef Sudusinghe delivered an enlightening talk on emerging culinary trends and the challenges faced by modern chefs, providing guidance to both aspiring and veteran chefs in attendance. His continued involvement in such high-profile events reflects his stature as a senior figure in the culinary world.
International Judging, Awards & Humanitarian Work
Legacy & Ongoing Impact Today,
Chef Sudu stands as a pioneering force in Sri Lanka’s hospitality arena – a chef, educator, and leader whose career bridges top-tier international experience and dedicated local service. His legacy is defined by excellence, leadership, and a passion for mentorship. Widely known for nurturing young talent and advocating for higher standards, Chef Sudusinghe Chandrasena continues to inspire a new generation of chefs and hospitality professionals. He remains committed to sharing his knowledge, believing that uplifting others is the ultimate recipe for sustaining Sri Lanka’s culinary heritage and future growth.
Notable Career Milestones
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1978–1980
Completed professional culinary training at the Ceylon Hotel School (Sri Lanka Institute of Tourism & Hotel Management), laying the foundation for his career in hospitality
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Early 2000s
Excelled in the Middle East’s luxury hotel scene – for example, as Executive Sous Chef at Four Seasons Riyadh, he managed royal banquets for up to 10,000 guests, and as Executive Chef at Shangri-La’s Traders Hotel Dubai, he led the culinary team during the chain’s Middle East launch.
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2011
Participated in the World Chefs Tour Against Hunger in South Africa, which raised almost USD 1 million to feed underprivileged children.
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Aug 2012
Joined Cinnamon Grand Colombo as Executive Chef, returning to Sri Lanka to helm the flagship kitchen of this premier hotel and mentor its culinary brigade.
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Dec 2013
Transitioned to Citrus Waskaduwa resort as a senior manager (Executive Assistant Manager, later Deputy General Manager), bringing global hospitality expertise to elevate service and food standards.
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2016
Represented Sri Lanka at a U.S. Department of Commerce special training program on Destination Tourism, visiting multiple American cities to study tourism development and hospitality best practices.
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2018
Opening General Manager for 5 star hotel Araliya Green City, situated in the heart of Nuwara Eliya, Sri Lanka, a popular tourism desitination, which includes 192 well-appointed guest rooms & suites, retail boutique & food court which offers a wide array of multi-ethnic cuisines.
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Feb 2021
Led a food security & hygiene workshop at the Sri Lanka Military Academy, training 76 military cooks and stewards on modern kitchen practices and safety protocols.
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May 2023
Senior Advisor at the WAMC Sri Lanka Chapter event in Colombo, where he shared insights on emerging culinary trends and helped honor outstanding local chefs.
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Oct 2024
Key trainer/speaker at Unilever Food Solutions’ “Indulge in Future Menus” seminar, demonstrating innovative uses of local ingredients to over 150 Sri Lankan chefs and restaurateurs.
Professional Services
Chef Sudusinghe Chandrasena now offers a range of professional services, drawing on his extensive experience as a chef, trainer, and hospitality executive. These services are designed to benefit a wide audience – from aspiring young chefs and culinary students, to hotel owners, seasoned hospitality professionals, and even general food enthusiasts interested in Sri Lankan cuisine. All consulting and training engagements are approached with Chef Sudu’s hallmark professionalism, formal style, and dedication to excellence. Key services include:
• Culinary Consulting for Hotels & Restaurants – Chef Sudu provides expert consulting to hospitality establishments seeking to elevate their culinary operations. Leveraging his international leadership background, he advises on kitchen setup, menu development, quality control, and staff training to meet world-class standards…
• Chef Training & Mentorship Programs – As a passionate educator, Chef Sudu offers training programs for aspiring chefs and culinary students…
• Culinary Competitions & Judging – With his WACS-accredited judge status, Chef Sudusinghe is available to judge or advise at culinary competitions, food expos, and gastronomic events…
• Workshops, Speaking Engagements & Public Outreach – Chef Sudu is a sought-after speaker at seminars, conferences, and food industry forums…
Through these professional services, Chef Sudusinghe Chandrasena continues to uplift culinary standards and mentor the next generation. Whether consulting a luxury hotel’s management, training a group of young chefs, judging a culinary contest, or addressing an international conference, Chef Sudu brings unparalleled expertise and a deep commitment to excellence…
Lions Club Leadership & Community Service
Beyond his professional achievements, Chef Sudu is a long-standing member of Lions Clubs International and currently serves as President of the Lions Club of Mount Lavinia Genesis (District 306A2). He first joined the movement in 2014, drawn by its “We Serve” ethos, and has since clocked more than 1,000 volunteer hours. Under his presidency, the club has:
⦁ Expanded membership 40 % (from 25 to 35 active Lions) by recruiting young hotel-school graduates and hospitality professionals who share his passion for service.
⦁ Delivered over 30 signature projects in 2023-24 alone, aligned with Lions Clubs International’s five global causes—vision, hunger, childhood cancer, environment, and diabetes:
⦁ Vision: Sponsored 600 free eye screenings and 150 cataract surgeries at Kalubowila Teaching Hospital, partnering with ophthalmologists to restore sight for low-income seniors.
⦁ Hunger Relief: Launched the “Meals of Hope” programme, providing 500 nutritious lunch packs every Poya day to schoolchildren in Ratmalana and homeless families in Dehiwala.
⦁ Childhood Cancer: Donated infusion pumps, paediatric chemo chairs, and a year’s supply of essential medicine to the Apeksha Hospital cancer ward, easing treatment for 200 young patients.
⦁ Environment: Planted 1,000 mangrove saplings along the Bolgoda Lake shoreline and installed floating trash traps, helping protect local biodiversity and reduce plastic pollution.
⦁ Diabetes Awareness: Conducted mobile screening camps that tested 1,200 residents for diabetes and hypertension, with follow-up diet-counselling sessions led by volunteer nutritionists.
⦁ Mobilised over LKR 15 million in cash and in-kind donations by leveraging his hotel-industry network for corporate sponsorships and surplus-food redistribution.
⦁ Instituted a Lion Chefs Skill-Share Series, where club members who are professional chefs teach basic culinary and food-safety skills to single-parent families, empowering them to start home-based catering ventures.
For his exceptional leadership, Chef Sudu received the Lions District Governor’s Excellence Award (2024) and was named a Melvin Jones Fellow for humanitarian service. His hands-on approach—personally cooking at soup kitchens, coordinating medical teams, and mentoring youth volunteers—embodies the spirit of servant leadership and underscores his belief that culinary talent and community service go hand in hand.