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Published on : Monday, May 2, 2016
In his role as Cluster Pastry Chef, he is tasked to create the confectionery items to be supplied to all three properties. He is expected to come up with creative dessert displays on various occasions, explore the latest trends on pastry-making and design, and ensure that all pastries served by the hotels are up to the highest standard in terms of taste and presentation. He will work closely with the head chefs of each property.
The young and passionate chef has seven years of experience in the hospitality industry, having started in his home country, Sri Lanka. He was once a student of the international award-winning Executive Pastry Chef Frederic Scailteur. His first stint in the GCC was as Commis Chef of the pre-opening team of The Torch Doha. Chef Weerasinghe later moved to Bahrain and worked as Chef de Partie, also of the pre-opening team of Ramee Grand Hotel. He served as Acting Sous Chef at Art Rotana Amwaj Islands in Bahrain before relocating to Dubai and joining R Hotels.
Tags: R Hotels