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Olympic Winner Chef Dimuthu Kumarasinghe
Chef Dimuthu Kumarasinghe
Nationality Sri Lankan  
Education

 

 

Mathugama Navuththuduwa Maha Vidyala

Present Work

Place

Spouse(s) & Children Chamila with 02 Kids
e-mail
Culinary career
Cooking style fine art of cuisine
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Early Life

Born in year 1971 to K.D Gunasena a businessman, and to Leelawathie a gentle housewife, Dimuthu grew up in Mathugama as the third youngest, in a family of four, consisting of three boys and one girl. Kumara Kankanamage Don Dimuthu Kumarasinghe, who was much petted by his mother, was a fussy eater from his childhood. According to his mother, he was always particular of the taste of his food. When I asked him about it he scrunches up his face as if to remember the old times and then tells me  “Well I really don’t think I was being fussy, I was a growing boy you see,” and grins at me as if he expects me to understand everything about his fussy eating habits from that statement.

Enrolled at the Mathugama Navuththuduwa Maha Vidyala, Dimuthu was a quiet and calm scholar, well liked by his teachers and colleagues. “So what did you like to do best while in school? What was your favorite subject?” I fire questions at him. “Hmm”.  I wait, pen poised to write.  “Hmm” he goes again and just as I’m about to lower my pen he quips  “Art”.  “Art?” I ask. “Yes, I loved to draw and sketch.”  “So have you won anything during your school days?” He laughs loudly shaking his head. Thus I assume that he has not won anything for his drawings. “But”, he continues, “when we were young we were never afraid to put our talents to use”, says Dimuthu. I let him continue without interruption for I feel that he is threading a childhood memory together. “When it was the “Vesak” season my brothers and I were always overjoyed, for then we could display our artistic talents to the fullest”, he pauses and smiles. I let him go on, now richer with the information that his siblings too had an artistic ability. “We used to build huge Pandols. Villagers from near and far would come to see them and would always praise them highly. My father was the person who encouraged us by getting together all the things we needed to build the Pandols.” Little would he have known that he was nurturing the talent of a future champion of Mother Lanka.

“After finishing my Ordinary Level examination I didn’t find any inspiration to study.” He stretches himself in his chair, showing that the lazy bones he once had are still embedded in his body. My thoughts bring a smile to my face. Smiling, I let him continue his narration. “This was way back in 1988, a period when the country was facing JVP troubles and the youth were confined to their homes and jobs were hard to come by. I was eager to find some kind of occupation. My brother was then attached to Hotel Neptune Beruwala.”

“So what is the impact that your brother had on your life?” I interrupt him, eager to get more details. “Well, if I really stop to consider, my brother Damith Indrajith was my greatest inspiration; it is seeing him work in a hotel that made me want to join a hotel as well, and it is seeing him turn out mundane pastry, lumps of icing and boring veggies into fine works of art that made me want to perfect my skills in Culinary Art.”

Career

Chef D.K joined Hotel Riverina Beruwala at the tender age of 17 Years. “So how did that happen? You can’t work at 17! You were still a student.” Dimuthu looks at me and smiles, “Fate”, he says. Who am I to question destiny. I seat myself back and let him continue at his pace.

“My first ever Executive Chef was Chef Chandana De Alwis. He was friendly and a great person to work for, and I happily absorbed everything I learnt quickly and correctly.” “So, I guess you weren’t feeling lazy anymore?” I couldn’t help asking. “Of course”, he replies and looks at me in a way, as if to say that I should have known better. “That was to study, now I had found my Mojo so I was alight with a passion to work. This was my calling, my destiny.” I think to myself that this was obvious from his achievements so far.

Achievements

  1. Leading Sri Lanka

National Team Captain – Culinary Olympic 2016 – Germany

01 Gold Excellence

07 Gold Medals

19 Silver Medals

17 Bronze Medals

National Team Captain – Culinary World cup 2014 – Luxembourg

01 Gold Excellence

11 Gold Medals

02 Silver Medals

01 Bronze Medal

National Team Captain – Culinary Olympic 2012 – Germany

15 Gold Medals

14 Silver Medals

01 Bronze Medal

  1. Personal Achievements

National Pastry Team 2012

06 Gold Medals

Culinary World Cup 2006 – Luxembourg

04 Gold Medals (Only Chef to Win)

Culinary Olympic 2004- Germany

05 Gold Medals with Distention (Only Chef to Win)

ICTF International Salon Culinary 2000 – Sydney, Australia

Most Outstanding Artist

04 Gold Medals – Only Chef to Win

Food & Hotel Asia International Salon Culinary 2002 – Singapore

Most Outstanding Pastry Chef

01 Gold Medal

02 Silver Medals

01 Bronze Medal

Emirates Salon Culinary 1999 – Dubai

Outstanding Individual Award and Master Baker Award in Pastry

02 Gold Medals.

02 Bronze Medals.

MEFEX Salon Culinary 1998 – Bahrain

03 Gold Medals

01 Silver Medal

01 Bronze

MEFEX Salon Culinary 1994 – Bahrain

01 Gold Excellence

01 Gold Medals (Most Outstanding Individual)

01 Bronze Medal

Chef Guild of Sri Lanka Salon Culinary 1993

01 Gold Excellence

01 Gold Medal -Most Outstanding Artist

01 Silver Medal

01 Bronze Medal

Chef Guild of Sri Lanka Salon Culinary 1991

01 Gold Medal

02 Bronze Medals

Chef Guild of Sri Lanka Salon Culinary 1990

                        02 Silver Medals

  1. Representations
    • President of Chefs Guild of Lanka.
    • Culinary Brand Ambassador for Aitken Spence Hotels.
    • Presidential Award for Travel and Tourism Service Excellent Chef 2007.
    • Honorary Life Member – Golden Horseshoe Culinary Team.
    • Honorary Life Member – Vatel Club Luxembourg.
    • Honorary Life Member – South Indian Culinary Association.
    • Honorary life member – Saudi Arabian Chef Association
    • Honorary life member – Turkey Chef Association
    • Head Coach Golden Horseshoe Culinary Team Canada
    • Pastry Art Coach Culinary Olympic 2008 Team Ontario Canada.
    • A Member of International Culinary Competitions Jury Member.
    • Captain of Culinary Olympic and Culinary World Cup -Sri Lanka.
    • Creator of World Most Expensive Edible Cake in the World at Heritance Ahungalla
    • World Record for Creating World Smallest Wedding Cake in 2015 in Colombo, Sri Lanka
    • WACS congress Sri Lankan Chef Representative

CHEF DIMUTHU AWARDED FOR CULINARY EXCELLENCE

Chef Dimuthu receiving his award from President Maithripala Sirisena.

Aitken Spence Hotels’ star chef, Chef Dimuthu Kumarasinghe was recognized at the recently held Tourism Leaders’ Summit and International Research Symposium Sri Lanka 2017 for ‘the most outstanding contribution to industry leadership for development and promotion of Sri Lankan gastronomic tourism’.

Presented by the Alumni Association of Tourism Economics and Hospitality Management, Department of Economics and the Faculty of Arts, University of Colombo, Chef Dimuthu was the only recipient of the ‘excellence in industry leadership award’ at the event.

Popularly known as DK, Chef Dimuthu has been a stalwart in the Aitken Spence Hotel chain since his return to his island home from Australia in 2000, and has brought immense glory to the company and the country. Overseeing a culinary team of over 700 chefs, Dimuthu currently acts as the Group Skill Development Chef and the Culinary Brand Ambassador for Aitken Spence Hotels.

“I am very proud to have won this award,” Chef Dimuthu said. “My passion for the fine art of cuisine has brought me a long way, and has enabled me to win numerous awards and titles for my country as well as my company.

I owe everything to Aitken Spence Hotels for their relentless faith in me and to veteran Chef and Vice President Consultant of Aitken Spence Hotels, Gemunu Goonawardene who trained me and enlightened me on the finer details of gastronomy.”

The only chef in the world to ever win nine gold medals at individual events held at two separate competitions – five golds at Culinary Olympics 2004 and four golds at Culinary World Cup 2006 and national pastry team winner in Culinary Olympics 2012, Chef Dimuthu is also a Presidential Award winner for Travel and Tourism Service Excellence.

Having created the world’s most expensive edible cake and being the World Record holder for Creating the World’s Smallest Wedding Cake in 2015, his capabilities have been duly recognized the world over.

He holds varied honorary distinctions from culinary organizations from around the world, including, Honorary Life Member and Head Coach of the Golden Horseshoe Culinary Team Canada, at Vatel Club Luxembourg, South Indian Culinary Association, Saudi Arabian Chef Association, Turkey Chef Association, Emirates Culinary Guild and Ukraine Culinary union. He was also recently appointed as a Jury Member in the International Culinary Competitions and serves as the President of Chefs Guild of Sri Lanka (Sri Lanka’s Association of professional chefs) from 2015 to date.

Source by : Sunday Observer ( Above image with the article )




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