Mrs. I. Gunawardena, has 20 years of experience in the Industry as The Assessor/Trainer for ‘Technical and Further Education’ (TAFE) of South Australia, National Vocational Qualifications (NVQ), Sri Lanka, Advance Diploma in hotel operations and catering – Lincoln University Malaysia, Associate diploma food preparations culinary art & patisserie – City & Guild –UK, TAA – E (tafeSA –South Australia) & TAA – University of vocational technology.

Iyanthi Goonewardene

~ Managing Director
+94 ‪777921369‬
info@thewinstonegroup.om

Mr. Jagath Perera, has more than 31 years of experience in Media Industry & the Hospitality Industry in different roles as Administration, Media and Advertising, Human Resource and Management. Mr. Jagath Perera is co-founder of Win-Stone Group in 2004.

Jagath Perera

~ Director Administration
+94 772377200
jobs@thewinstonegroup.lk

Mrs. Chamari Narasinghe is having 16 years of experience in diversify industries as Information Technology & Hospitality Industry. She was graduated as Professional Diploma in Marketing [ACIM] from The Chartered Institute of Marketing –United Kingdom, Graduated Postgraduate Diploma in Business and Finance - The Institute of Chartered Accountants of Sri Lanka, Dip. In Human Resource Management from Oxford College of Business – Sri Lanka. Mrs. Narasinghe was a former Administrative Assistant at Information and Communication Technology Industry Skills Council; belongs to Ministry of Skills Development and Vocational Training.

Chamari Narasinghe

~ Quality Assurance & Human Resource Manage
+94 774437344
chamari@thewinstonegroup.lk

Mr. Ranidu Vithana is having 12 years of experience in Shipping Recruitment Industry where he was graduated as Diploma in Counselling Psychology in Mental Health Foundation - 1year (June 2015 –June 2016), Advanced Diploma in Hotel Management (CTH UK) in PATHE ACADEMY (Sri Lanka) -1 year (Aug 2013 – Aug 2014) , Diploma in Hotel Management (CTH UK) City of Manchester school of Management (Singapore) -1 year (June 2008- June 2009), Diploma in Business Management in American College in Sri Lanka -9 Month (July2007-March2008) & currently conducting Mater of Business Administration Specialized in Tourism & Hospitality in Asia e University Malaysia (Conduct at Thames College Sri Lanka.

Ranidu Vithanage

~ Manager Recruitment
+94 740165827
recruitment@thewinstonegroup.lk

Mr. Ranmal Dias is having a Bachelor of Engineering (B.Eng) in University of Ravensburg – Weingarten and having of 04 years of experience in Educational Sector.

Ranmal Dias

~ Course Director
+94 772800446
ranmal@thewinstonegroup.lk

Embarking on a culinary journey that reflects dedication, adaptability, and a passion for excellence, Chef's Leonard Perera has carved a remarkable path in the culinary world. From formal education to international kitchens, his story is a testament to his versatility and unwavering commitment to his craft.

Chef's Leonard Perera laid the foundation of his culinary career by successfully completing Cookery NVQ Level 04. This formal education not only equipped him with essential skills but also instilled a strong culinary foundation that he would build upon throughout his career. Recognizing the importance of continuous learning, Chef's Leonard Perera furthered his culinary education by following a Catering Course at the National Youth Service Council. This commitment to self-improvement underscores his strong desire to expand his culinary horizons. His culinary expertise expanded internationally through an International Cookery Course at Asia Lanka Hotel School. This international exposure broadened his culinary horizons and exposed him to diverse culinary traditions and techniques. Chef's Leonard Perera honed his skills in the art of pastry through a comprehensive Pastry Training Program at the 41 Tea Factory Hotel. This specialized training showcases his dedication to perfecting his craft and mastering the delicate world of pastries.

Chef's Leonard Perera possesses a skill set that extends beyond his culinary talents. Exceptional customer service skills, excellent communication abilities, and a professional demeanor have made him a standout in the hospitality industry. He is a team player, a quick learner, and a self-starter with a relentless desire to learn and grow.

Throughout his career, Chef's Leonard Perera has held pivotal positions in the culinary world. From being an Executive Chef at Escoffier Restaurant to serving as a Chef De Partie at Aitken Spence Hotel Management and a Sous Chef at the European Family Club in Qatar, his journey is marked by his willingness to take on new challenges and excel in diverse culinary environments.

In conclusion, Chef's Leonard Perera 's culinary journey is a testament to the power of passion, dedication, and a relentless pursuit of excellence. His versatile skill set, combined with his unwavering commitment to learning and growth, has made him a culinary professional of distinction. His story is an inspiration to aspiring chefs and a reminder that the culinary world is a canvas where one can paint a career rich in flavor and opportunity.

Chef Leonard Perera

~ Lecturer in Culinary Arts

The world of culinary arts is a canvas where innovation, precision, and passion come together to create masterpieces that delight the senses. A luminary in this realm, Chef Kusum Fernand, with over 35 years of experience as a Pastry Chef, has redefined the art of dessert-making. His journey is not just a chronicle of culinary achievements, but a testament to his ability to inspire, innovate, and lead in even the most demanding of environments.

Chef Kusum's journey began with a spark of creativity that has since ignited into a blaze of extraordinary achievements. His pastry creations are more than mere confections; they are the result of decades of honing his craft, infusing every dish with innovation and excitement. Through his imaginative touch, desserts transcend their ordinary forms, becoming edible works of art that captivate both the eye and the palate.

Chef Kusum's prowess extends beyond the creative realm into the strategic. He is a master menu planner who effortlessly accommodates diverse dietary requirements. From the most indulgent treats to health-conscious alternatives, his menus are a testament to his versatility and culinary acumen. His creations ensure that all guest's preferences are catered to, showcasing his dedication to creating memorable dining experiences.

Chef Kusum's impact isn't confined to a single locale; his journey has spanned continents, enriching his expertise with international flavors and perspectives. From the shores of Sri Lanka, where he illuminated the kitchens of Diana's Cakes & Pastries and Hilton Colombo, to prestigious roles abroad at the Club Palm Bay Hotel in Sri Lanka, Carnival Cruise Lines in the USA, and Al Ain Palace Hotel in the UAE, his influence is truly global. This international exposure has broadened his horizons and imbued his creations with a cosmopolitan flair.

As the culinary world evolves, so does the need for skilled and visionary chefs. Proudly, Chef Kusum's legacy lives on through the distinguished chefs emerging from Sri Lankan Hotel schools. Notably, Win-Stone School of Culinary Art stands as a beacon of excellence, providing aspiring chefs with the guidance and mentorship needed to carry forward Chef Kusum's legacy of culinary innovation and leadership.

In conclusion, Chef Kusum Fernand's journey is a testament to the transformative power of passion, innovation, and leadership in the culinary arts. His legacy goes beyond crafting exquisite desserts; it encompasses inspiring teams, curating diverse menus, and fostering culinary excellence across borders. Chef Kusum's influence is not just a chapter in the culinary world—it's a masterpiece that continues to inspire and shape the future of gastronomy.

Chef Kusum Fernand

~ Lecturer in Culinary Arts

Chef Saman Jayawardana is not just a chef but a culinary visionary with a wealth of experience and a passion for elevating the culinary world. His journey is marked by excellence, innovation, and a relentless commitment to ensuring the highest standards of food safety.

Saman Jayawardana has graced the culinary world as a Consultant Chef at the prestigious Galle Face Hotel Management. His journey began with a Management Diploma in Professional Cookery from the Sri Lanka Institute of Tourism & Hotel Management. This solid foundation laid the groundwork for his illustrious career.

Chef Jayawardana is not only a master of his craft but also a qualified trainer certified by the Trainer Development Program in South Asia Integrated Tourism Human Resource Development Program. His dedication to nurturing the next generation of culinary talent is a testament to his commitment to the industry's growth.

He is a proud member of the Ceylon Hotel School Graduates Association (CHSGA) and the Chef Guild of Sri Lanka. His association with these esteemed organizations reflects his deep-rooted connection to the culinary community and his dedication to its development.

Chef Jayawardana's passion for culinary arts has taken him across the globe. His overseas visits to renowned hotel properties and attendance at international culinary trade fairs have not only expanded his knowledge but also fostered invaluable connections within the culinary field. This international exposure has enriched his culinary repertoire and global perspective.

Chef Jayawardana's commitment to excellence extends to food safety. He played a pivotal role in the implementation and achievement of the ISO 22000 food safety system certification. This included the preparation of food safety manuals, documentation systems, and staff training. His dedication to food safety underscores his unwavering commitment to the well-being of diners and the integrity of the culinary profession.

In conclusion, Chef Saman Jayawardana's journey is a testament to his dedication to culinary excellence, training the next generation of chefs, and championing food safety. He is not only a chef but a visionary leader in the culinary world, whose influence extends far beyond the kitchen. Chef Jayawardana's legacy is one of passion, precision, and unwavering commitment to culinary excellence and food safety.

Chef Saman Jayawardana

~ Lecturer in Culinary Arts

With a remarkable career spanning over 35 illustrious years, Chef Nihal Nandasiri has not just created dishes; he has crafted a legacy of culinary innovation and leadership. Starting as a trainee at the esteemed Mount Royal Beach Hotel, his journey through the world of gastronomy has been nothing short of extraordinary.

Chef Nihal Nandasiri has left his mark not only in Sri Lanka but also in the Maldives, working with major hotel chains like the Jetwing Group and the Universal Chain. His passion for culinary arts has taken him around the globe, where he participated in promotional food fairs in Geneva, Switzerland; Xian, China; Singapore, and New Delhi, India. These experiences have enriched his knowledge and added diverse influences to his culinary repertoire.

Under his expert guidance and leadership, The Blue Water achieved remarkable success, earning numerous medals at culinary art competitions over the years. This testament to his skills highlights not only his culinary mastery but also his ability to inspire and lead teams to culinary excellence.

Chef Nihal Nandasiri is not only a practitioner but also a dedicated learner. He completed three years of Professional Cookery Training at NAITA, honing his culinary skills to perfection. Additionally, he holds a one-year Management Diploma of Professional Cookery from the Sri Lanka Tourism & Hospitality Training Institution. This commitment to education showcases his dedication to continually improve and stay at the forefront of the culinary field.

Chef Nihal Nandasiri has played a pivotal role in ensuring the highest food safety standards within the industry. Serving as the President of the HACCP Committee from 2011 to 2019 and the Five Crowns Committee President from 2012 to 2019, he has been instrumental in upholding stringent regulations that guarantee food safety. His efforts have not only benefited his establishments but have also set industry standards for others to follow.

Beyond his culinary talents, Chef Nihal Nandasiri is a mentor and trainer par excellence. He conducts training classes for every level of hotel staff, imparting knowledge on HACCP, GMP, FTO Regulations, and Five Crown Regulations. His dedication to training and developing kitchen brigades has paved the way for future leaders in the culinary industry. His influence extends far beyond his dishes, shaping the next generation of culinary professionals.

In conclusion, Chef Nihal Nandasiri 's career is a testament to a lifelong commitment to culinary excellence, innovation, and leadership. His journey, from a trainee to a renowned culinary maestro, is a story of dedication, learning, and the relentless pursuit of perfection in the world of gastronomy. Chef Nihal is not just a chef; he is a culinary icon who has left an indelible mark on the industry and inspired countless others to follow in his footsteps.

Chef Nihal Nandasiri

~ Lecturer in Culinary Arts

For over four decades, Chef Gamini Thambugala has been an embodiment of culinary precision, meticulousness, and international expertise. His remarkable journey through the world of gastronomy has taken him to the corners of the globe, shaping his skills and knowledge to become a seasoned culinary professional

Chef Thambugala is a chef who thrives on attention to detail. With hands-on skills honed through years of experience, he brings an unmatched level of precision to culinary facilities. His in-depth knowledge of health and safety guidelines and regulations, including ISO and HACCP standards, underscores his commitment to ensuring the highest standards of food safety and quality.

Understanding the intricate structure and workflow of a kitchen is second nature to Chef Thambugala. His expertise in food preparation is a testament to his mastery of the culinary arts. Every dish he creates is a harmonious blend of flavors and techniques, showcasing his culinary finesse.

Chef Thambugala's culinary journey has been enriched by his strong experience and theoretical knowledge of international cuisines. His palate is a canvas that paints a diverse range of flavors, drawing inspiration from various corners of the world. His ability to create dishes that transcend borders is a testament to his culinary versatility.

Chef Thambugala's international exposure reads like a culinary world tour. Sponsored by Jetwing Hotels, he had the privilege of working in esteemed establishments such as Budapest Hilton in Hungary, Hotel Cracovia in Krakow, Poland, Arabella Grand Sheraton in Frankfurt, Germany, Vienna Penta Renaissance in Austria, and Geneva Ramada Park Hotel in Switzerland. These experiences have not only broadened his culinary horizons but have also enriched his understanding of international culinary trends and techniques.

Chef Thambugala's commitment to excellence is underscored by his educational journey. He completed his Classical Cookery Certification at La Varienne Ecole De Cuisine in Paris, France, in 1988. Additionally, he holds a Basic Thai Cookery Certification from the Oriental Hotel in Bangkok. His training at the Dubai Hospitality Academy in the UAE, sponsored by the John Keells Group, further refined his skills and knowledge.

Chef Thambugala's legacy extends beyond his culinary skills. He is a Certified Trainer of SATS (South Asian Tourism Secretariat), embodying his commitment to nurturing the next generation of culinary talent. His dedication to passing on his knowledge ensures that the culinary traditions he has mastered continue to flourish.

Chef Gamini Thambugala's culinary journey is a testament to his unwavering commitment to excellence, attention to detail, and international expertise. He is not just a chef; he is a culinary virtuoso whose culinary creations have transcended borders and delighted palates around the world. His legacy as a mentor and trainer further solidifies his place as a luminary in the world of gastronomy.

Chef Gamini Thambugala

~ Lecturer in Culinary Arts

Chef Priyan Wasala's culinary journey is a testament to his unwavering commitment to excellence, leadership, and continuous improvement. From his early days as a trainee to becoming an award-winning chef and educator, his story is one of passion, dedication, and culinary mastery. Chef Wasala's journey started humbly as a Trainee at Mount Lavinia Hotel. It was here that he honed his skills and embarked on a path that would lead him to culinary greatness.

His dedication to the culinary arts extended beyond the kitchen. Chef Wasala served as a Lecturer at Dailies Lanka International Hotel School, where he imparted his knowledge and passion for cooking to the next generation of chefs. His role as an educator showcased his commitment to nurturing culinary talent.

Chef Wasala's leadership in the kitchen was exemplified during his tenure as the Executive Chef and Food Safety Team Leader at Rockwall Boutique Hotel and as the former Executive Sous Chef and Food Safety Team Leader at Araliya Beach Resort. In these roles, he not only created culinary masterpieces but also ensured the highest standards of food safety, reflecting his commitment to both creativity and responsibility.

Chef Wasala's culinary expertise and dedication were recognized with prestigious awards. He won the Silver Medal for the Best High Tea Live at the Chef Guild Lanka in 2010, a testament to his skills in crafting memorable dining experiences. Additionally, he was recognized with the "Best MICE Operation – Conference/Exhibition Venue" certificate at the Sri Lanka Tourism Awards in 2010, highlighting his contribution to the hospitality industry.

Participation in an SLS Training Program on Food Hygiene and ISO 22000 demonstrated Chef Wasala's commitment to upholding the highest standards of food safety and hygiene. His dedication to ensuring the well-being of diners and the integrity of the culinary profession shines through in his efforts.

In conclusion, Chef Priyan Wasala's journey is a testament to the transformative power of passion, dedication, and leadership in the culinary world. From a trainee to an award-winning chef, educator, and leader, his story is an inspiration to aspiring chefs and a reminder that excellence in the culinary arts is achieved through continuous learning, hard work, and a deep love for the craft.

Chef Priyan Wasala

~ Lecturer in Culinary Arts