W Doha Hotel & Residences promoted its resident sous chef, Chamil Balasuriya to chef de cuisine at Market by Jean Georges.
Balasuriya packs in 15 years of experience and has worked across leading hotels and resorts.
After earning his diploma in International Cookery at the Asia-Lanka Hotel School, Sri Lanka, Balasuriya entered the professional world of gastronomy.
He got his first major break at Kandalama Hotel Dambulla, Srilanka, before moving to the UAE a year later to join Airport Hotel (Millennium Hotel).
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Since his arrival in the Gulf region, Balasuriya has worked across Sheraton Jumeirah Beach Resort & Tower, and Shangri-la Barr Al Jissah Resort & Spa - Muscat, Sultanate of Oman, before joining W Doha as a part of the preopening team as a sous chef.
Balasuriya commented on his appointment: “Top quality and creativity should be accompanied by increasing revenue, and decreasing food costs. Passion empowers you to go through even the most stressful times, and work meticulously in high pressure environments”.
In his new role, Balasuriya will focus on training the team, as well as improving operational standards while reducing the property's carbon footprint.
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