Heshan Perera’s incredible journey stands as a testament to the profound impact of passion, dedication and early life experiences in shaping one’s future career path. Hailing from Sri Lanka, Heshan was raised in a cultural milieu renowned for its warm hospitality and delightful culinary treasures, laying the foundation for his lifelong culinary pursuit. Heshan says his love for food started at a young age, watching his mother cook and helping her prepare meals for his family. His story is a testament to how childhood experiences and a mother’s love can shape our future career paths.

Having undertaken formal training, his culinary odyssey began with an apprenticeship at some of Sri Lanka’s most prestigious 5-star hotel chains where he honed his skills between 2008 and 2010. At the age of 20, driven by an insatiable thirst for knowledge, Heshan embarked on a life-changing expedition to London, seeking to immerse himself in the artistry of European cuisine. In 2013, Dubai beckoned, providing Heshan with an ideal platform to further elevate his culinary expertise. He joined the esteemed Jumeirah Luxury Hotels and Resorts, leaving an indelible mark in iconic locations such as Mardinat Jumeirah and the legendary Burj Al Arab.

International cooking competitions saw Heshan win Gold and Best in Category at the East Coast Culinary and Cocktail Competition in 2015, and three Silver and three Bronze medals in the Practical Cookery & Five-Course Gourmet Dinner Menu at the Emirates Culinary Guild Salon & La Cuisine Du Sial international Culinary Competitions in Dubai and Abu Dhabi in 2014 and 2015.

Next stop for Heshan was Australia, where Covid shuttled some of his plans, but serendipitously, he found himself at the Provincial Hotel in Ballarat, where he was offered the role of Head Chef. Heshan’s unique culinary style showcases a fusion of his diverse background, infusing the flavours of his Sri Lankan heritage with the influences he has garnered from his global travels.