Chef Ambagaspitiya takes the taste of Lanka to Canada

Sri Lankan born Executive Chef Chaminda Ambagaspitiya is actively promoting Sri Lanka cuisine in several parts of Canada and due to his efforts Lankan food is gaining popularity in that country.Born and raised in Sri Lanka, Ambagaspitiya acquired an interest in the culinary arts as a teenager attending the Sri Lankan Institute of Tourism and Hotel Management.

It was here that his talents began to flower, as he was presented with many opportunities to innovate an array of dishes while also learning from other experts in the field.During his time here, Ambagaspitiya’s work won attention but he moved to Canada to advance his career.

Although adapting to a new environment was difficult, he persisted in growing his skills working as a sous chef and executive chef in Fort McMurray and Edmonton, Alberta.His efforts were recognized and in 2021 he accepted a position as the executive chef for REAL / MOSAIC STADIUM (home for the Saskatchewan roughriders) Since then, he has changed the culinary culture in Regina, stamping his style of cooking and introducing ‘REAL FLAVORS’ to the Saskatchewan culinary tapestry.

He enjoys engaging with the local farming community, developing and enhancing the possibilities of local produce and encouraging and training young talent in Regina.

Situated in the heart of Regina, Saskatchewan, REAL DISTRICT (the Regina Exhibition Association Limited), formally known as the EVRAZ, is the largest event complex in Canada.Ensuring that every guest has a time to remember there, Chef Ambagaspitiya brings life to his food. To him food is as important every moment; every flavor tells a story, every bite evokes your senses, and every dish transports you to a different realm.

His culinary talents were picked up by the Sri Lankan High Commissioner in Canada and he has starred in many other   Sri Lankan events as well.Ambagaspitiya was invited to participate at High Commissioner Harsha Kumara Navaratne’s  diplomatic  reception to  celebrate  SL’s 75th Independence anniversary where the menu included hoppers, kottu, rice and curry and authentic Sri Lankan desserts.

Chef Ambagaspitiya took time to explain to the guests how to prepare the dishes they were enjoying working  with Dhruvee’s Restaurant  team headed by  Donald Wingell.

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