Tag Archives: Heritance Hotel

Heritance Ahungalla Once Again Home to the Best Culinary Team in Sri Lanka

6 Aug

Sri Lanka’s premier beach resort Heritance Ahungalla, emerged as the Most Outstanding Culinary Team in Sri Lanka after competing against both international and domestic star-class city and resort hotels at the 15th Culinary Art Competition held from the 2nd to the 5th of August. Heritance Hotels dominated the competition with Heritance Kandalama being adjudged the first runner up in the overall competition. Organized by the Chefs Guild of Sri Lanka, the culinary competition is part of the industry’s largest food and trade exhibition.

Maintaining its reputation for offering the best cuisine in the country, Aitken Spence Hotels won an unprecedented 150 medals including the prestigious award for the Most Outstanding Culinary Team in Sri Lanka.

There were 25 categories for the medals and the Aitken Spence medal tally displayed the sheer dominance the resort chain’s chefs had over its competitors in the field. World acclaimed Chef Dimuthu Kumarasinghe – Group Skills Development Chef, Aitken Spence Hotels and Heritance Hotels who led the team along with Chef Lalith Gunesekera – Consultant Chef, Aitken Spence Hotel Managements and Chef Kasun Premachandra, Executive Chef, Heritance Ahungalla whose continuous training and motivation guided the participants, were jubilant along with the teams from Aitken Spence Hotels who collectively won 16 special awards out of a total of 29 special awards. The special awards included the following: Most Outstanding Chef – Chef Y.K.P De Silva, Heritance Ahungalla, Most Outstanding Pastry Chef – Chef W.M.J.A Bandara, Heritance Ahungalla, Most Outstanding Apprentice – Chef L.H.S.N.R De Silva, Heritance Ahungalla, Best Bartender Mixologist – H.D.S.N Jayasekera , Heritance Ahungalla, Best Beer Cocktail –H.D.S.N Jayasekera, Heritance Ahungalla, Nescafe Creative Coffee- S.P.S Fernando, Heritance Ahungalla, , Best Sunquick Mocktail- H.D.S.N Jayasekera, Heritance Ahungalla, Best Wedding Cake Structure – Chef S G Wijesundera – Heritance Ahungalla, Most Outstanding Apprentice Hot Cooking Live – Chef L.H.S.N.R De Silva, Heritance Ahungalla, Best Plated Appetizer – Chef T.M.P Peiris , Heritance Ahungalla, Best Sri Lankan Meal – Chef Krishna Kumar and Chef C J Kumarasinghe, Heritance Kandalama, Best Arrack Cocktail – N.H Jayasinghe, Hilltop Hotel, Best Regional Hotel- Heritance Ahungalla, Most Outstanding Hotel- Heritance Ahungalla, Most Outstanding Culinary Team 1st Runner – Heritance Kandalama and the prestigious Most Outstanding Culinary Team – Heritance Ahungalla.

“I am tremendously proud of the achievements of our team, walking away with 150 medals from a competition such as this is a tremendous achievement. We constantly strive to be the best and are firm believers of ensuring that our future generation is provided with the knowledge required to take on the baton when required. Winning accolades such as this, year after year reaffirms our stance on the sustainable development of our future generations”, said Mr. Gemunu Goonewardene, Vice President, Food and Beverage, Aitken Spence Hotels.

Chefs Guild of Sri Lanka from their modest beginnings in 1988 has emerged as the premier professional body of culinary professionals in the hospitality trade.
A platform for recognizing true culinary talents, the competition symbolizes the pinnacle of excellence as hundreds of practitioners in the food & beverage industry in the country gathers to prove their mettle.

“Aitken Spence Hotels cater to a diverse market segment and are famed for its exquisite food and culinary art. Over a period of time the reputation gained in this specialisation has helped to position the chain of hotels as among the best in the region.
We recognize that our greatest asset is our staff at all levels who are loyal, dedicated and committed and work together as one team assisting and encouraging each other to be the best.” said Mr. Malin Hapugoda, Managing Director, Aitken Spence Hotels.

Aitken Spence Hotels is the largest resort operator in Sri Lanka and the largest international hotel operator in the Maldives with a portfolio of hotels in multiple locations in India and Oman. Its range of international award-wining properties, management & culinary expertise and environmental commitment has set industry benchmarks both domestically and internationally.

Most Outstanding Culinary Team – Heritance Ahungalla

Exterior shot of Heritance Ahungalla

Aitken Spence Hotels Observe Earth Hour 2012

5 Apr

Hundreds of millions of people, businesses and governments around the world unite each year to support the largest environmental event in history – Earth Hour.  For 42 years Earth Hour has been uniting people to protect the planet but it seems that Mother Earth has never been faced with a crisis as severe as it does now. In 2011 alone more than 5,200 cities and towns in 135 countries worldwide switched off their lights for Earth Hour 2011 alone, sending a powerful message for action on climate change. This year too Aitken Spence Hotels joined hands with millions of supporters from around the world and dedicated 60 minutes to a greener planet by switching off the lights in all its hotels.

 

Climate change can be considered as the greatest challenge of our time; which also means that we have huge opportunities to turn the process around by advancing climate policy, energy efficiency, renewable energy and green jobs. This is the perfect opportunity for the community of the world to make a personal commitment to join together and create a global green economy.

 

At Aitken Spence Hotels the staff is committed to safeguard and preserve air and water quality and reduce demands on Mother Earth. This philosophy is not practiced only on one day of the year but it is instilled in its day to day operation.  Aitken Spence Hotels and Heritance Hotels inSri Lankahave achieved a remarkable feat by having all nine hotels inSri Lankaattain the prestigious Earth Check Silver status. Earth Check is the international benchmarking and certification programme for the travel industry based on the agenda 21 principles for sustainable development endorsed by 182 Heads of State at the United Nations Rio De Janeiro Earth Summit in 1992. The aim of the programme is to assist international organizations to attain sustainability by providing a certification system that responds directly to the major environmental problems facing the planet, including climate change, waste reduction and non-renewable resource management. In addition eight out of its portfolio of nine hotels inSri Lankaare ISO 14001 certified.

 

 “Aitken Spence  has  invested substantial amount of time and financial resources  over the decades to make our hotels world-class examples of sustainability. We have found out that our business associates and our guests are keen to learn about the sustainability practices of the hotels than ever before. The unique sustainability features of our hotels are clearly giving us a marketing advantage.  Our expertise gained in sustainability in Sri Lanka is spreading across to our hotels in the Maldives, India and Oman”, said Malin Hapugoda, Managing Director, Aitken Spence Hotels.

 

With a sustainability focus that transcends beyond mere operational to one that is strategic, Aitken Spence Hotels seeks to create an organization-wide culture that in turn will inspire individuals to act as catalysts for global change. This sustainability vision will drive the Group’s commercial objectives given the growing global demand amongst consumers for eco-tourism and sustainable tourism. Global tourism trends indicate that consumer choose destinations and resort properties that practice sustainable tourism in light of the opportunity to offset their individual carbon footprints.

The World’s Best Chef!

13 Nov

World Best ChefHeritance Hotel & Resorts’ Group Skills Development Chef Dimuthu Kumarasinghe won four Gold medals at the Tenth Culinary World Cup held in Luxembourg. He won Gold at all four events in which he participated. Dimuthu is the first Sri Lankan to win a medal at the Culinary World Cup, which ahs been held since 1978.

His recent achievements were felicitated in Luxemburg by Mr. Ferdinand Mitz, Vice President of WACS (World Association of Cooks Societies) for his contribution towards innovative culinary skills and for being the only chef in the world to win four gold medals in individual events at the Culinary World Cup 2006.

Dimuthus is also the only chef in the world to have won nine gold medals in individual events at both the Culinary Olympics and Culinary World Cup in its entire history. The 2006 event, with its 25 internationally renowned civilian teams, 10 military teams, and 10 military teams, and 10 teams of young cooks across five continents, highlighted the international size and scale of the gastronomy show. But more importantly for us, it demonstrates how one of our very own Aces has scaled the pinnacle of his profession globally!

2007 – Ace Magazine Issue 3