Published on 11/17/25

Chef Kapila Amaratunga

BIO

Chef Amaratunga's journey in the pastry world began at the age of 16 in Sri Lanka. After completing high school, he joined a three-star hotel as a trainee pastry cook, where his passion and dedication quickly helped him grow. Over the next few years, he worked in three of Sri Lanka’s most renowned hotels, advancing from three-star to five-star properties and building a strong foundation in pastry and bakery. In 2004, he moved to Dubai, where he began a challenging and rewarding chapter in his career. During his time there, he was honored to represent the UAE National Culinary Team as a pastry chef and received recognition as Best Pastry Chef for his creativity and technical excellence. These experiences deepened his skills, leadership, and understanding of modern pastry trends. Today, he continues his professional journey in Canada as part of the Fairmont Royal York pastry team, where he leads by example, focuses on innovation and consistency, and takes pride in mentoring and inspiring the next generation of pastry chefs.

Chef Amaratunga has won 28 gold medals, along with several silver and a couple of bronze medals, including accolades from the Food Olympics in 2012 and 2018. Competitions he participated in include prestigious events held in Hong Kong, Singapore, Greece, Italy, Luxembourg, and the UAE.

Achievements & Awards

Special Award – Best Pastry Chef, UAE, 2008
Easter Art chocolate showpiece Winner, UAE, 2021
Gold medals winner Food Olympics in Germany 2012 and 2018
Best pastry Table, National Culinary Challenge, Singapore 2018
Best Chocolate Technique Showpiece, World Pastry Championship in Milan 2015
Best Restaurant Plated Dessert, Greece 2017
Best National Team Winner – South Europe, Greece 2017
Youngest Executive Pastry Chef, UAE 2008

Q&A

What inspired you to enter the world of pastry?

I was inspired to enter the world of pastry by my first pastry chef. He was a very passionate and humble man, and his dedication to the craft motivated me to follow this career.

Where do you find inspiration for your creations?

I find inspiration for my creations from my career journey. I built up my career in Dubai, and after winning the Best Pastry Chef award in 2008, my real journey began. That experience gave me the confidence to explore new ideas and push my creativity further.

Who in your life has been the biggest mentor/inspiration in your career?

I cannot mention just one chef. In my 23-year pastry career, I’ve been inspired and supported by many executive chefs and pastry chefs I had the chance to work with. Each of them taught me something valuable and helped me grow along the way

How is your team responding to the new realities of the world during and eventually post-COVID-19?

During and after COVID-19, my team adapted by focusing on safety, flexibility, and creativity. We followed strict health protocols, supported each other during difficult times, and learned to be more efficient with resources. We also embraced new trends, like takeaway and smaller portion concepts, to meet changing guest expectations. Overall, the experience made us stronger, more resilient, and more united as a team.

What Social Responsibility/Community initiative are you the most proud of taking part in?

One of the initiatives I’m most proud of is contributing to community events by sharing my pastry skills. Whether it was training junior chefs, supporting charity functions, or creating desserts for fundraising events, I’ve always believed in giving back through my craft. It’s rewarding to see how pastry can bring joy while also helping the community.

What are your hopes for the future of the world of food and pastry?

My hope for the future of food and pastry is that it continues to move toward sustainability, creativity, and inclusivity. I would like to see more focus on reducing waste, using local and seasonal ingredients, and creating desserts that everyone can enjoy, including vegan and gluten-free options. I also hope the pastry world keeps pushing boundaries with innovation, while still respecting tradition and craftsmanship

What should the role of the food/pastry industry be in the community? The world? The environment?

The role of the food and pastry industry should go beyond creating beautiful and delicious products. In the community, it should bring people together, celebrate culture, and provide opportunities for young chefs to learn and grow. In the world, it should be a bridge of creativity and hospitality that connects different traditions and inspires innovation. For the environment, the industry has a responsibility to focus on sustainability. Reducing waste, sourcing responsibly, and finding ways to protect the planet while still offering excellence.

What is your earliest dessert memory?

My earliest dessert memory goes back to when I was 12 years old in Sri Lanka. My father took me to a hotel function, and that’s where I tasted my very first chocolate mousse. The texture and flavor amazed me

If you could pass one bit of insight down to a chef just getting their start, what would it be?

If I could share one insight with a chef just starting out, it would be to stay humble, patient, and passionate. Skills will come with time and practice, but attitude is what shapes your career. Always be willing to learn, accept feedback, and never lose the love for the craft that passion will carry you through the challenges.

What is your favorite perk of the Cercle V program?

My favorite perk of the Cercle V program is discovering new recipes and learning about innovative techniques. It keeps me inspired, allows me to experiment, and helps me bring fresh ideas to my creations.

When & how did you hear about Valrhona for the first time? / When & how did your “relationship” with Valrhona start?

I first heard about Valrhona while working at Le Meridien in Dubai. I was working with my French pastry chef, and we always used Valrhona chocolate. That’s when my relationship with Valrhona started, and I quickly learned to appreciate its quality and versatility in creating fine pastries.

RAPID FIRE:

Nickname? Most people call me Kapila

Celsius or Fahrenheit? Celsius

Favorite Valrhona Chocolate? Manjari

Favorite restaurant? Ossiano Dubai

Favorite flavor pairing with chocolate? Coffee

Coffee or Tea? Coffee

Favorite kitchen tool? Pacojet

Who do you follow on social media? Amaury guichon, Elias Laderach, Stephane Leroux

Favorite type of dessert to make? To eat? My favorite type of dessert to make and to eat is coffee and chocolate desserts. I love the rich flavors and the way they complement each other, it’s always a pleasure to create desserts that highlight these tastes.