Executive Chef - Rohan Fernandopulle-Hilton Colombo
Executive Chef, Rohan Fernandopulle has worked 24 years, at Hilton Colombo. From small beginnings to his present status of Executive Chef, he started his career working in smaller resort hotels in the southern coast of Sri Lanka at Palm Garden Hotel Beruwela, before joining Hilton International in 1985, as a Commis. His various stints of cross exposure has taken him to destinations such as the various regions in Middle East, Austria, Italy, France,United Kingdom, South Africa and Mauritius to name a few which over the years have no doubt contributed to his culinary skills. He grew up with Hilton in the Culinary arena from a Commis through various positions such as Demi Chef de Partie, Chef de Partie, Senior Chef de Partie, Junior Sous Chef, Senior Sous Chef, Executive Sous Chef and ultimately to the Executive Chef in 2001, where he currently holds the position to-date.

Rohan is the only Sri Lankan member of the most prestigious ‘Club des Chefs des Chefs’,where the Head Quarters is in France. Rohan has had the honour and privilege to prepare banquets for all visiting State Guests, such as Prince Charles, Pope John Paul 11, Princess Anne and many others.

‘Trans Ethnic Cuisine’ was his brainchild in Sri Lanka, today a much-loved style of cuisine.