WASALA MUDIYANSELAG

MIYAKO

Wasala started his cooking journey in Kandy, Sri Lanka in 1992 as Assistant Trainee - Cook. From there, he went on to become Commis III then Commis II for a well-known local hotel. His career was boosted when he was promoted to chef de partie for Taj Sri Lanka. He moved to Hilton Sri Lanka in 1997 as Assistant Cook and gained credible positions year after year. Wanted to explore more about culinary and decided that his fate was not in his home country and decided to venture to Dubai, in the year 2002, where he took on the position of Chef de Partie at Le Meridien hotel. His career at Le Meridien increased Wasala’s knowledge, skill set and experience which he has efficiently delegated throughout his tenure. Wasala’s career once again proved to be tremendous as he received an opportunity to work for Hyatt Regency Dubai and Galleria where he currently holds the position of chef de cuisine for Miyako, the Japanese restaurant. Miyako is one of the first and oldest Japanese restaurants in Dubai. Offering authentic and fusion oriented Japanese dishes. The restaurant houses an interactive kitchen, private dining rooms and sake bar. Throughout his career, it’s his hard work, motivation and passion which has been reflected amongst his peers and directives. With over 12 years of culinary experience working for well-known hospitality brands both in Sri Lanka and abroad. He continues to displays talent, diversity and innovation with his cooking.