About Us
Our Journey
Led by Chef Madhawa Weerabaddhana, a renowned culinary educator and Director of Training at the Chefs’ Guild of Lanka, our expert team of trainers offers world-class mentorship. Chef Madhawa is also the lead compiler of Sri Lanka’s Professional Cookery Curriculum Manual, ensuring our students receive up-to-date, industry-relevant training. Our six-month full-time program, endorsed by TVEC, covers 18 comprehensive modules includIng Culinary English, food preparation & sustainability, art of food smoking and dehydration, individual menu production experience with over 250 dishes from international and ethnic cuisines such as Thai, Chinese, Sri Lankan, Arabic, and Japanese.
Our curriculum emphasizes sustainability and eco-conscious practices while enhancing student knowledge in hygiene, nutrition, flavor profiles, presentation and food costing. Chefs from five-star hotels will enhance students learning experience by conducting practical sessions and sharing industry insights. Parents are encouraged to visit and sample the culinary creations of their children, making it a truly immersive journey into the world of professional cookery.
Enjoy The Best Experience with Us
Achieve excellence through professional culinary education designed for real-world success. Our institute combines expert guidance, structured training, and hands-on experience to shape confident, skilled chefs. With focused attention and industry-driven standards, we help you transform passion into a remarkable and rewarding culinary career.
MW INSTITUTE OF CULINARY ART
OUR TEAM
Chef Gamini Wettawa
Graduate from the ceylon hotel school in specialized diploma in professional cookery, and a fellow member of the CHSGA, with over 30 years as an executive chef and 10 years as a senior lecturer in culinary training centers, with many global awards achievement and mentored young chefs in obtaining gold, silver, bronze medals at the prestigious culinary art and food expo.
Chef Mahesh Ranganath
Chef mahesh a master baker and a carrier pastry chef with over 20 years experience in 5 star hotels in sri lanka and overseas. Head of operations in Crimson Bakery chain of Laugh Supermarkets and a senior bakery instructor at Prima Bakery school and presently attached to Pyramid Wilmar as a brand ambassador and executive chef.
Chef Pawani Perera
A veteran lady A veteran Pastry Chef with a distinguished career at Cinnamon Lakeside Colombo, specializing in high-end bakery and pastry arts, Gold Medalist: Culinary Expo 2025 (Wedding Cake Structure). Elite Training: R.L. Clement Cake Decorating School (Multiple "Best in Show" Honors). Certified: NVQ Level 04 in Cake / Pastry & Bakery.
Chef Ajith Fernando
Accomplished Culinary Professional with over three decades of global experience across Japan, the Maldives, and Sri Lanka. Expert in leading high-volume hotel kitchens and exclusive boutique resorts, with a specialized background in management, food production training, and international gastronomy. Executive Chef | Hotel Concord Grand, Executive Chef | J Resort Alidhoo, Maldives Sous Chef | Hotel Sapphire, Colombo Head Chef / Manager | Santa Barbara, Nagoya, Japan Global Leadership: Managing diverse brigades in 5-star and boutique environments.
Tharindu Perera
Mr. Tharindu has a masters in economics,bachelor of business finance management university of kalaniya, certified business accountant, and a trainer in hospitality sector finance management and food costing management.
Chef Sujith Ariyarathna
Over 25 years of work experience as a senior chef in 5 star properties, mentor to young chefs and a TV cooking demonstrator, brand ambassador, with specialization and master in authentic Sri Lankan Cuisine. A senior committee member of the Chefs Guild of Lanka.
Chef Stephan Hoen
Stephan a master butcher and an executive chef from germany has been sharing his experience in Sri Lanka to uplift the culinary standards in leading hotels, food manufacturing companies and been a professional mentor to young chefs in food preservation, art of food smoking, food dehydration techniques and specialized in the art of charcuterie.
Chef Thushan Fernando
A veteran executive chef of a leading 5 star hotel in Colombo, with over 28 years of experience in Sri Lanka and overseas hotels, with a sound knowledge in menu engineering, international cookery ,employee training. A chef mentor in upskilling the young chefs and apprentices to participate for national and international culinary competitions.
Ranjith Gunarathne
Ranjith brings over 40 years of experience in education, having worked both as a government school teacher and a freelance tutor. He has also served as the Group HR Manager for a multinational software company and has more than 10 years of experience in the hospitality industry.
Cheff Gemunu Perusinghe
Accomplished Culinary Professional with over three decades of global experience across Japan, the Maldives, and Sri Lanka. Expert in leading high-volume hotel kitchens and exclusive boutique resorts, with a specialized background in management, food production training, and international gastronomy. Executive Chef | Hotel Concord Grand, Executive Chef | J Resort Alidhoo, Maldives Sous Chef | Hotel Sapphire, Colombo Head Chef / Manager | Santa Barbara, Nagoya, Japan Global Leadership: Managing diverse brigades in 5-star and boutique environments.
MW INSTITUTE OF CULINARY ART
CSR Projects
