Chef Chaminda excels in Canada

Sri Lankan born Chaminda Ambagaspitiya an Executive Chef is actively promoting Sri Lanka cuisine in several parts of Canada and due to his efforts Sri Lankan food is gaining in popularity in the country.

Born and raised in Sri Lanka, Ambagaspitiya acquired a genuine interest in the culinary world as a teen, when he attended the Sri Lankan Institute of Tourism and Hotel Management.

It was here that his true talents began to shine, as he was presented with countless opportunities to innovatively create an array of unique and delectable dishes, while also learning from other experts in the field. During his time in Sri Lanka, Ambagaspitiya’s culinary work was loved by many; however, feeling destined to grow in expertise, he took a leap of faith and moved to

Canada.

Although adapting to this new culture was difficult, Ambagaspitiya persisted in strengthening his culinary skill while working as a Sous chef and; Executive in both Fort McMurray and Edmonton, Alberta.

In the end, all his hard work was duly recognised, as in 2021, Ambagaspitiya was granted the opportunity to accept a position as the executive chef for REAL / MOSAIC STADIUM (home for the Saskatchewan roughriders). Since then, he has changed the culinary culture in Regina, his resourceful culinary skills have stamped his style of cooking and developed and introducing ‘REAL FLAVORS’ to Saskatchewan culinary tapestry.

Ensuring that every guest has a time to remember, Chef Ambagaspitiya brings life to his food. To him food is as important as the moment; every flavour tells a story, every bite evokes your senses, and every dish transports you to a different realm.

His culinary talents were also picked up by the Sri Lankan High Commissioner in Canada and many other Sri Lankan events as well. Sri Lankan High Commissioner in Canada Harsha Kumara Navaratne at the diplomatic reception hosted at his residence to celebrate the 75th Independence Day of Sri Lanka on February 6, Ambagaspitiya was invited to participate.

The guests were treated to flavourful Sri Lankan food including hoppers, Kottu, rice and curry and authentic Sri Lankan desserts. Executive Chef Ambagaspitiya also took time to explain to the guests the making of the food and so that they could enjoy each item at the specially created food stations together with Dhruvees Restaurant team headed by Donald Wingell.