Editor's Choice

10388 02 Jul 2024

CEA 2024: Judges Choice Award for Inspiring Chef of the Year

With a robust background spanning over two decades in the hospitality industry, De Silva has unquestionably made significant contributions to the field through his pivotal roles at various esteemed establishments.

Diyan Manjula De Silva, the Executive Chef at Radisson Blu Hotel, Dubai Deira Creek, has been awarded the Judges Choice Inspiring Chef of the Year at the 7th Middle East Chef Excellence Awards 2024. The prestigious accolade was presented during a grand gala ceremony held on June 7 at the JW Marriott Dubai Marina, organized by Hozpitality Group. The award was presented by Manoj Abraham Mathew from Dubai Media Group, alongside Raj Bhatt, CEO of Hozpitality Group.

De Silva's career reflects his dedication and exceptional skills in the culinary arts. With a robust background spanning over two decades in the hospitality industry, De Silva has made significant contributions to the field through his roles at various esteemed establishments.

At Radisson Blu Hotel, Dubai Deira Creek, where he has served as Executive Chef since January 2017, De Silva has been instrumental in overseeing the operations of ten diverse food and beverage outlets. These include Shabestan, known for its authentic Iranian cuisine and awarded a Michelin Bib Gourmand in 2022: The Fish Market, which offers pure Thai seafood, and Aseelah celebrated for its genuine Emirati cuisine.

De Silva's responsibilities extend beyond daily kitchen operations to include menu development, launching new restaurants, and ensuring the highest food safety and efficiency standards. His leadership ensures that each hotel's dining venue, from the British-inspired English Pub to the Korean BBQ-focused Sumubiya, operates smoothly and maintains exceptional quality.

Before his current role, De Silva spent over a decade at Radisson Blu Hotel, Dubai Deira Creek, as Executive Sous Chef, where he honed his culinary management and operational efficiency skills. His career also includes valuable experience at InterContinental Hotels & Resorts, where he served in various capacities, from Chef de Partie to Sous Chef, contributing significantly to menu planning, event coordination, and maintaining high culinary standards.

De Silva's culinary journey began at The Galadari Hotel in Colombo, Sri Lanka, where he worked as a Commis II, gaining early experience in food preparation and buffet handling. His educational background includes a high school diploma from Mahanama College in Colombo and further culinary training from the Sri Lanka Institute of Tourism and Hotel Management.